Chef Rajinder Sareen Shares 2 Mango Recipes

One of the best ways to beat the summer heat is by enjoying mango-based delights. The king of fruit is available in bulk in farmer’s markets, making it the perfect pick for making sweet and savoury dishes. The pulp of the fruit adds richness and sweet flavours to the recipe, while other ingredients complement it and bring together an irresistible delight.

To bring you one-of-a-kind mango dishes, Slurrp connected with Chef Rajinder Sareen, Executive Chef, Sheraton Grand Pune Bund Garden Hotel. By following the recipes listed below, you will be able to make high-end restaurant-style delectables to enjoy summer meals in the comfort of your home. 

Mango Coconut Panacotta

Mango coconut panacotta is a sweet dish made with mangoes and coconut milk. Its gelly structure makes it more irresistible for children. If you have kids at home, it is a must-try recipe. You can also add it to the menu of your next kitty party.


  • 2 ripe mangoes, peeled and diced
  • 1 can coconut cream milk
  • 1/2 cup sugar (adjust to taste)
  • 1 teaspoon mango essence
  • 1/4 cup cold water
  • Fresh mint leaves for garnish (optional)


  • In a blender, puree the diced mangoes until you achieve a smooth texture. Set it aside.
  • In a saucepan, combine the coconut milk and sugar over medium heat. Stir until the sugar is dissolved.
  • Once the coconut milk mixture is warm, add the mango puree and vanilla extract. Stir to combine it well. Taste and adjust sweetness if necessary.
  • In a small bowl, sprinkle the gelatine over the cold water and let it sit for about 5 minutes to soften.
  • After the gelatine has softened, heat it in the microwave for about 20-30 seconds until it is completely dissolved.
  • Pour the dissolved gelatine into the mango-coconut mixture and stir until well incorporated.
  • Divide the mixture evenly among serving glasses or moulds.
  • Refrigerate for at least 4 hours, or until the mixture sets perfectly.
  • Once it is set, garnish with fresh mint leaves before serving.

Also Read: 10 Raw Mango Recipes That Are Refreshing Like Summer In A Bite

Raw Mango Pakora

Raw mango pakora served with spicy and tangy mango chutney is a perfect snack for summer evenings. Whether you have unannounced guests or you are in a mood to relish something good. This is the recipe you should go with. 


For Mango Chutney:

  • 1 ripe mango, peeled and diced
  • 1/2 cup sugar
  • 1/4 cup water
  • 1 teaspoon grated ginger
  • 1/2 teaspoon red chilli powder
  • 1/4 teaspoon ground cumin
  • Salt to taste

For Pakoras:

  • 1 cup chickpea flour (besan)
  • 1/4 cup rice flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1/2 cup water (adjust as needed)
  • Oil for frying


  • In a saucepan, combine diced mango, sugar, water, grated ginger, red chili powder, ground cumin, and salt.
  • Cook over medium heat by stirring occasionally until the mango softens and the mixture thickens, about 15-20 minutes. 
  • Let it cool and grind it into a smooth paste. Your chutney is ready

For Pakoras

  • In a mixing bowl, combine chickpea flour, rice flour, baking soda, turmeric powder, red chilli powder, garam masala, and salt.
  • Gradually add water and whisk until you have a smooth batter with a thick consistency and no lumps. It should coat the back of a spoon.
  • Heat oil for frying in a deep frying pan or kadhai over medium-high heat.
  • Once the oil is hot, drop spoonfuls of the mango chutney into the pakora batter and gently fold them in until coated.
  • Using a spoon or your hands, carefully drop small portions of the pakora batter into the hot oil. Fry in batches to make sure you do not overcrowd the pan.
  • Fry the pakoras until they are golden brown and crispy. It will take about 3-4 minutes per batch. 
  • Remove them using a slotted spoon and drain on paper towels to remove excess oil.
  • Serve the Mango Chutney Pakoras hot with your favourite chutney or dipping sauce.