Traditional Indian Mango Dishes: Chef Nagraj Shares Easy Recipes For Beginners

For many Indians, summer isn’t complete without indulging in mangoes in every form imaginable, be it raw, ripe, sliced, spiced, pickled, or blended. It’s more than just a seasonal fruit, it’s the perfect ingredient to make sweet treats like kesari bhaat, age-old dishes like holige, and summer favourites like aam panna, and much more.

Also Read: Regional Mango Desserts You Must Try This Summer With These Easy Recipes

Mango Kesari Bhaat  

Ingredients: 

• 1 cup semolina (rava/sooji) 
• 1 cup sugar 
• 1 cup mango puree (fresh or canned) 
• 2 cups water 
• 1/4 cup ghee (clarified butter) 
• 1/2 tsp cardamom powder 
• A pinch of salt 
• Optional: nuts or dried fruits for garnish

Instructions:

1. Heat 2 tbsp of ghee in a pan. Add semolina and roast on a low flame until it turns aromatic and light golden. 
2. In a separate pot, bring 2 cups of water to a boil. Add a pinch of salt. 
3. Slowly add the hot water to the roasted semolina while stirring constantly to avoid lumps. Cook for 3–4 minutes until the mixture thickens. 
4. Stir in the mango puree and sugar. Mix well and cook on a medium flame until the sugar dissolves and the mixture thickens further. 
5. Add the remaining ghee and cardamom powder. Stir until everything blends well and you get a glossy texture. 
6. Top with roasted nuts or dried fruits, if using. Serve warm.

Mango Holige 

Ingredients: 

• 1 cup fine semolina (Bombay rawa) 
• 1 cup sugar 
• 1 tbsp ghee 
• 1 tbsp cardamom powder 
• 2 cups mango puree 
• 1/4 tsp salt 
• 2 cups water

For the Dough:

• 2 cups maida (all-purpose flour) 
• 1 cup fine semolina 
• 1/2 cup oil 
• 1/4 cup ghee 
• Oil and ghee as required 
• Salt to taste

Instructions:

1. In a large bowl, mix maida, semolina, salt, and a little ghee. 
2. Add water gradually and knead to make a soft dough. 
3. Pour 1/2 cup oil over the dough, cover it, and let it rest for 1–2 hours. This helps soften the dough and make the holiges flaky. 
4. In a thick-bottomed pan, heat 1 tbsp ghee and roast the semolina on a low flame until aromatic. 
5. Add 2 cups of water, a pinch of salt, and cook until the semolina is soft. 
6. Add mango puree and sugar. Mix well and cook until the mixture thickens and leaves the sides of the pan. 
7. Sprinkle cardamom powder, mix again, and let it cool. Once cool, make lemon-sized balls. 
8. Take a small ball of dough, flatten it, and stuff it with the mango filling. 
9. Gently roll it out into a thin circle (like a chapati) using a little oil or ghee instead of dry flour. 
10. Heat a griddle (tava) and cook the holige on medium heat, applying ghee on both sides, until golden spots appear. 

Mango Daal Tadka 

Ingredients: 

• 150 g moong dal 
• 150 g toor dal 
• 10 g turmeric powder 
• 100 g chopped onion 
• 50 g chopped tomato 
• 20 g mashed garlic 
• 5–8 green chillies, julienned 
• 100 g raw mango, peeled and chopped
• 10 g coriander leaves, chopped 
• 20 g ghee 
• Salt to taste

Instructions:

1. Rinse the moong dal and toor dal thoroughly. Pressure cook with 4–5 cups of water, turmeric, and a little salt until soft (about 3–4 whistles). Mash lightly once cooked. 
2. Heat ghee in a pan. Add mashed garlic and sauté until golden. 
3. Add chopped onions and green chillies. Sauté until onions turn soft and translucent. 
4. Stir chopped tomatoes and raw mango pieces. Cook for 5–7 minutes until the tomatoes soften and the mango becomes slightly tender but still holds shape. 
5. Pour the sautéed mixture into the cooked dal. Add salt to taste and simmer for 5–10 minutes, letting the flavours blend. 
6. Sprinkle fresh coriander leaves and give it a final mix.