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Raw or unripe mangoes are distinguished by their green skin, firm texture, and tart and sour flavour. They are quite important in the summer since they provide a cool and refreshing feeling. Raw mangoes have many uses and can be made into a variety of delectable recipes. Tangy raw mango chutney, hot raw mango pickle, crisp raw mango salad, and refreshing raw mango juice, or sharbat, are a few of the well-liked recipes.
1. Raw Mango Rasam:
Tangy raw mango pulp, tamarind, spices, and lentils come together to make Raw Mango Rasam, a South Indian meal that resembles soup. It tastes tangy-sour, slightly spicy, and refreshing. Its delicate, watery texture makes it ideal for having individually or as a side dish with rice. In the summer, raw mango rasam is essential because it cools the body, improves digestion, and restores electrolytes. For a complete and well-balanced dinner, it is typically served with steaming rice, a side of stir-fried vegetables, and a spoonful of ghee.
Video Credit: YouTube/ Rajshri Food
2. Dal with Raw Mango:
The earthy flavour of lentils and the acidic and sour overtones of raw mango combine to create a unique flavour combination in dal with raw mango. The texture is smooth and creamy, with a lovely sour taste from the soft mango bits. This recipe is essential throughout the summer since it gives dishes a cool, refreshing touch that is ideal for hot weather. To make a hearty and filling meal, it is frequently served with steamed rice or Indian flatbread like roti or paratha.
3. Mango Pachadi:
Mango pachadi is a distinctive South Indian cuisine that combines the sweetness of ripe mangoes with tamarind's tanginess, chilli's spice, and mustard seeds' subtle bitterness. The mango chunks become soft when cooked. This is a classic summertime dish made to beat the heat and give an explosion of taste, such as during Tamil New Year celebrations. Traditionally, mango pachadi is eaten as part of a festive dinner together with steamed rice.
4. Aam Panna:
Aam Panna is a classic summertime Indian drink prepared with raw mangoes. With a hint of spices like roasted cumin and black salt, it has a refreshing flavour that strikes a balance between tanginess and sweetness. Its smooth, flowing texture makes it ideal for quenching thirst on hot days. Raw mango pulp is boiled with sugar and spices to make Aam Panna, which is then blended into a smooth beverage. Because of its cooling qualities, it's crucial in the heat and is frequently served cold with ice cubes for extra refreshment.
5. Mango Chutney:
Mango chutney has a thick texture and a delicious mix of acidic, spicy, and sweet flavours. Cooked with sugar, vinegar, and spices like ginger, garlic, and chilli peppers, it is made from ripe mangoes. Summertime meals are enhanced by the addition of mango chutney, which adds a burst of tropical flavours to grilled meats, sandwiches, and snacks. Because of its adaptability, it goes well with a variety of foods, including rice and Indian curries, cheese platters, and barbecue.
6. Mango Pickle:
Made with raw mangoes, oil, and spices, mango pickle is a zesty and hot condiment. Mango sourness, red chilli and mustard heat, and vinegar or lemon juice tanginess combine to create its unique flavour. Because of the mango bits, the pickle has a soft but slightly crunchy texture. Mango pickles are very popular in the summer since they go well with rice, dal, and roti. Meals are enhanced by the taste, spice, and revitalising kick it provides.
7. Raw Mango Rice:
A tasty South Indian meal with sour and spicy flavours is raw mango rice. The flavour is the ideal balance of earthiness from curry leaves and mustard seeds, spiciness from red chillies, and sourness from raw mangoes. The roasted peanuts or cashews give the texture a nutty texture, while the rice gives it a little gritty texture. To make it, cook rice with grated raw mango, add spices to balance, and top with fresh cilantro. This dish is essential in the summer since it provides a light, filling, and refreshing meal alternative. It's typically served with chilly raita or yoghurt to counterbalance the flavours and improve the whole eating experience.
