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Mango season for Maharashtrians is not just about eating the raw fruits but also about cooking with them. From kacchi kairi (raw mangoes) to haapus (ripened mangoes), each household has its unique way of transforming the King of Fruits into something delicious. Long after the season is over, you will still find traces of mango in the kitchen, in the form of amchur powder, mango lonche (pickle), or sakhar amba.
Video Credit: Chef Ranveer Brar/ YouTube
The traditional mango recipes go far beyond shakes and juices. They hold emotional value and are often passed on from grandparents to grandchildren. They strike a perfect balance of sweetness, tanginess, and spiciness. Whether it’s the cooling panha bhaat, a spicy pickle, or the ever-loved amrakhand, Maharashtrians celebrate mangoes not just through the summer, but well beyond it.
Panha Bhaat
Panha Bhaat is a sweet and tangy dish, often consumed toward the end of a meal. Panha is mixed with steamed rice, and the combination bursts with flavour. The tang of kacchi kairi and the earthiness of rice. To make panha, raw mangoes are boiled, and the pulp is extracted. This pulp is mixed with either jaggery or sugar, a pinch of salt, and water until it reaches a drink-like consistency. The panha is then refrigerated for 3–4 hours before serving, either in a wati (bowl) or poured generously over rice.
Kairi Kadhi
Aam kadhi is a lesser-known but lip-smacking dish made using raw mango. While North Indians have their beloved dahi kadhi, Maharashtrians proudly boast of this tropical twist.
To make this, boil the raw mango and extract the pulp. Cook it with a tempering of cumin seeds, fenugreek seeds, garlic, and curry leaves. Add water and let it simmer until it forms a thick, tangy gravy. This kadhi is best enjoyed warm. You may find yourself gulping down two or three watis (bowls), before even noticing!
Dal Kairi
Dal Kairi is a tangy side dish that's a regular feature in Maharashtrian summer meals. It can be enjoyed like a chutney, and it adds a burst of flavour to any thali. To prepare it, peel and grate kacchi kairi. Soak chana dal for about 3 hours and grind it coarsely. Mix the grated mango and ground dal together. In a pan, heat oil and add a tempering of green chillies, hing, salt, and sugar. Add the mango-dal mixture and stir. The result is mouth-watering and goes well with varan-bhaat, poli, or even as is!
Amrakhand
No Maharashtrian summer is complete without amrakhand. As the name suggests, it’s a mango-flavoured version of shrikhand. Start by hanging the curd to drain out all the water. Once thick, mix in sugar, cardamom, and nutmeg until it becomes creamy. Then add aamras in the same quantity as the shrikhand and give it a good mix. Chill it in the fridge and top it with a few strands of kesar for extra colour and aroma. Pair it with puri, and you might just forget all about plain aamras.
Grated Achar From Kairi
While mango achar is popular across India, Maharashtrians have a unique version made with grated mango. It’s perfect for those who dislike chunky pieces in pickles but still crave that punch of flavour. Peel and grate kacchi kairi. Add sugar, salt, turmeric, red chilli powder, hing, saunf (fennel seeds), loncha masala, and finally, a tadka (tempering) of hot oil poured over the mixture. Stir well and let it sit for a couple of days before enjoying it with your meals. It pairs beautifully with poli, bhakri, or even curd rice.
Sakhar Amba
Sakhar Amba is a beloved sweet preserve that many Maharashtrians stock up on for the entire year. It’s often enjoyed with chapati, drizzled with a little ghee. To make it, peel and grate raw mangoes. Mix them with sugar and let the mixture sit for a day until it begins to release water. Then, cook it down on the stove until it reaches a thick, jam-like consistency. Once cooled, add kesar and cardamom powder. Stored well, this delicacy lasts for months and brings mango joy. You can also enjoy it as a jam on bread!
