Sliced Mango Pickle Recipe

Glacial acetic acid – 3 tsp
Raw mango (in slices form) – ½ kg
Onion seeds – 1 tsp
Turmeric – 1 ½ tsp
Aniseed – 1 tsp
Red chilli powder – 1 ½ tsp
Salt – ½ cup
Mustard oil – ½ cup

Method Of Preparation:
1.Take mango slices and rub salt on them. Keep aside for eight hours.
2.When the mango pieces leave water, remove them. Add glacial acetic acid to the water.
3.Mix the other ingredients together and rub them over the mango slices. Then pour the water of mangoes in which you added acetic acid on top.
4.Then add oil.
5.Keep it for a week. Shake daily.

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Stuffed Sour Mango Recipe

Mustard oil – enough to cover mangoes
Raw mangoes – 1 kg
Turmeric – 1 tsp
Mustard powder – 90 g
Thymol seeds – 1 tsp
Salt – 150 g
Aniseed – 3 tsp
Onion seeds – 15 g
Ground spices – 4 tsp
Red chilli powder – 2 tsp
Fenugree seeds – 30 g

Method Of Preparation:
1.Roast onion seeds, aniseeds and fenugreek seeds. Then grind them coarsely.
2.Wash the mangoes and dry them well.
3.Make 4 cuts in the mangoes. Keep the base intact. Remove the stones from within.
4.Mix turmeric, salt, mustard powder, red chilli powder and ground spices. Using a little oil make a paste from them.
5.Fill this paste in the mango slits.
6.Place the mangoes in a jar and pour oil on them. They must be covered with oil.
7.Then place a cover on the jar and make it airtight.
8.This jar should be kept under the sun for four days. Shake daily.
9.Then place aside the jar for about a fortnight before serving.


Sweet Mango Pickle Recipe

Onion seeds – ½ tsp
Raw Mangoes (peel & thinly slice them) – 1 kg
Sugar – 2 ¾ cup
Salt – 120 g
Fenugreek seeds – 2 tsp
Turmeric – 1 tsp
Aniseed – 2 tsp
Red chilli powder – 1 ½ tsp

Method Of Preparation:

1.Assemble all ingredients needed, mix them together. Then put them in a clean and dry jar. Cover with a tight – fitting lid.
2.Keep the jar in the sun. Shake everyday.
3.The pickle is ready when mangoes become soft.

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Mango Pulissery Recipe


Mango, ripe
2 teaspoon Ginger
3 tablespoon Onion, finely chopped
4 tablespoon Curd
1/2 teaspoon Turmeric powder
1 Cup coconut, grated
5 Dry chillies
2 teaspoon Mustard
3 teaspoon Oil
Water as required
4 to 5 Curry leaves
Salt to taste

How to make Mango Pulissery


  • Slice the mangoes into medium size pieces.
  • Add onions, ginger, turmeric powder and salt to the mangoes and boil it till the mangoes are completely cooked.
  • Grind the grated coconut and curd together.
  • Combine it with the cooked mangoes.
  • Take a pan and heat oil in it, add mustard, dry chillies and curry leaves to it.
  • Add the mango mixture to the pan and simmer for about 30 seconds.
  • Mango Pulissery is ready to serve.


Mango Bellini


Mango juice  – 600 ml

Chilled Pink Champagne

Method Of Preparation:

  1. Pour the mango juice equally in 6-8 champagne flute glasses.
  2. Pour champagne on top.
  3. Give it a gentle stir and serve.


Mango Lassi Recipe


Curd (Dahi, Yoghurt) :- 1 cup

Ripe mango :-   1 cup, peeled & cut

Sugar (Cheeni):- 2 tbsp

Cardamom powder (elaichi)  :-  ¼ tsp

Ice cubes :-as required

Method of Preparation

1)    Take all the ingredients and mix it in a blender till it appears smooth.

2)    Filter it out, and strain as much as liquid possible.

3)    To be poured in glass and served chill.


Arhar Dal With Green Mango Combination Recipe


Masoor Dal ( Lentil, Split Red)  :-  1 cup

Green Mango chopped :-  1 cup

Turmeric Powder ( Haldi) :-   ½ tsp

Salt to taste

Ginger pieces chopped  :-   1 tsp

Cumin Seed Powder (Jeera) :-   1 tsp

Green Chilli ( Hari Mirch)   :-   2 Nos

Ghee   :-   2 tblsp

Dry Red Chily ( Saboot Lal Mirch) :-   2 Nos

Sugar  :-  1 tsp

Mustard Seeds (Raee) :-  1 tsp

Curry Leaves :-  1 sprig

Garam Masala   :-  1 tsp

Method Of Preparation:

1)    Wash dal properly and transfer it in a sauteuse.

2)    Add sugar, salt and turmeric and keep it over a medium flame.

3)    Add chopped mango to dal

4)    Add one portion of ginger to dal along with cumin powder and garam masala . Mix well

5)    Once mango and dal is cooked, remove it from fire.

6)    On other side, heat ghee in a pan. Add mustard seeds and once you hear cracking, add the remaining portion of ginger along with green chilli,dry red chily and curry leaves.

7)    Put it over low flame for around 2 mins.

8)    Dal is ready to serve hot.


Pineapple Mango Salad Recipe

2 Dry Red Chilli
1 tsp Mustard Seeds
4 cup Mixed Fruits chopped (pineapple, mango, apple or grapes)
4 tblsp Grated Coconut
Salt to taste
2 tblsp Sugar
How to make pineapple mango salad:
  • Mix the sugar into the chopped fruits and keep aside.
  • Grind the coconut with the red chilli and a little water.
  • Add the mustard seeds and grind for a few more seconds till the mustard seeds are crushed.
  • Add the coconut paste to the fruits with salt and mix well.<



Mango Pesarel Recipe


2 raw mangoes

4 green chillies

4 tblsp gingelly oil (tel)
1/2 tsp mustard seeds (raai)
1 tsp red chilli (lal mirch) powder
1/4 tsp asafoetida
1/2 tsp salt (namak)

How to make mango pesarel:

  • Wash, wipe and cut the mangoes with skin into very tiny pieces.
  • Wash and slit the green chillies and keep aside.
  • Heat the oil, temper with mustard seeds, add asafoetida, salt and red chilli powder.
  • Stir and add the green chillies and mangoes, toss well and cook for about two to three minutes.
  • Remove and cool. It is ready to serve and can be kept for 6-7 days at refrigerated temperature.


Mango Cheesecake Recipe

500 ml fresh cream
200 gm sugar
4 eggs
100 gm cheese cream
15 gm dissolved gelatin
40 gm mango pulp
10 gm cardamom (elaichi) powder
How to make mango cheesecake :
  • Blend cream.
  • Blend eggs and 100 gm sugar in a double boiler until the mixture turns yellow.
  • Blend cheese cream separately. Now add the above mixture to this cream.
  • Add mango pulp and elaichi powder to this.
  • Mix well with gelatin.
  • Refrigerate the mixture for sometime.
  • Garnish with mango slices and serve.


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