Raw Mango Dishes To Try From Across The Country This Spring

Ambe Dal 

A Maharashtrian raw mango dish, made with grated raw mango (ambe) and chana dal, it is a summer favourite when ample raw mangoes are available. It is often made for Gudi Padwa and other spring festivals. 

Ingredients for Ambe Dal

• Chana dal (soaked for 4-6 hours): 1 cup

• Raw mango (grated): ½

• Mustard seeds: ½ tsp

• Cumin seeds: ½ tsp

• Asafoetida: ¼ tsp

• Dried red chillies: 2

• Curry leaves: 6

• Turmeric: ½ tsp

• Sugar: ½ tsp

• Salt: to taste

• Oil: 1 tbsp

Method for Making Ambe Dal

• Making the dal: Drain the soaked chana dal completely. Add to a mixer without water and pulse until coarse; do not make a fine paste. Transfer to a bowl; add grated mango, salt, and sugar. Mix well. 

• Making the dal: Heat oil in a small pan; splutter mustard and cumin seeds. Add asafoetida, dry red chillies, curry leaves, and turmeric. Pour the tempering immediately over the dal-mango mixture and stir. Adjust the seasoning and serve.

Aam Ki Launji 

This is a sweet, spicy, and tangy raw mango chutney made with jaggery and whole spices. A North Indian kitchen staple during mango season, it’s served alongside dal-roti or parathas. It stays good in the fridge for up to 15 days. 

Ingredients for Aam ki Launji

• Raw green mangoes (peeled, cut into thin wedges): 500 gm

• Oil: 3 tbsp

• Asafoetida: ½ tsp

• Nigella seeds (kalonji): ½ tsp

• Fennel seeds (saunf): 2 tsp

• Salt: 2 tsp

• Kashmiri red chilli powder: 2 tsp

• Water: 1 cup

• Crushed jaggery: 1½ cups

Method for Making Aam Ki Launji

• Doing the tempering: Heat oil in a pan on medium-high. Add asafoetida, nigella seeds, and fennel seeds and let them crackle for 4-5 seconds. 

• Cooking the mango: Add mango wedges, salt, and red chilli powder; mix well. Stir in water and cover with a tight lid. Reduce to low heat and cook for 10-12 minutes until mangoes are tender but still have some bite – do not overcook.

• Cooking the dish: Add jaggery and stir continuously until it melts. Cover and cook for a further 3-4 minutes. Remove from heat and cool to room temperature. Serve at room temperature or chilled. Store in an airtight jar in the fridge.

Mavinakayi Chitranna

A tangy South Indian rice dish, mavinakayi chitranna, is mango rice made with a ground paste of raw mango, coconut, peanuts, and spices. ‘Chitra’ means bright or colourful, ‘anna’ means rice, and mavinakayi means raw mangoes. This dish is commonly made for Ugadi and Ram Navami.

Ingredients for Mavinakayi Chitranna

For the rice:

• Rice: 1½ cups

• Salt: ½ tsp

• Oil: ½ tsp

• Water: 2½ cups

For the mango paste:

• Chopped raw mango (peeled): 1½ cups

• Grated fresh coconut: ½ cup

• Dried red chillies (deseeded): 3-4

• Green chilli: 1

• White sesame seeds: 1 tsp

• Peanuts: 2 tsp

• Jaggery: 1 tsp

For tempering:

• Oil: 3 tbsp

• Peanuts: 3-4 tbsp

• Mustard seeds: 1 tsp

• Dried red chillies (halved): 1-2

• Curry leaves: 12-15

• Asafoetida: a pinch

• Turmeric: ¼ tsp

• Salt: to taste

Method for Making Mavinakayi Chitranna

• Cooking the rice: Soak rice for 20 minutes; pressure cook with water, salt, and oil for 2 whistles. Spread the cooked rice on a tray to cool completely. 

• Making the paste and spice mix: Without adding water, grind all the mango paste ingredients to a semi-fine paste. In a pan, heat oil and sauté peanuts on low for 2-3 minutes. Push to the sides; add mustard seeds and let them crackle. Add curry leaves and red chillies; sauté until the chillies change colour. Add asafoetida and turmeric. 

• Making the mango rice: Add the mango-coconut paste and sauté for 3-4 minutes until the mixture thickens and comes together. Season with salt. Fold the cooked masala through the cooled rice and mix.

Aam Panna 

Aam pana is one of the rare few raw mango recipes when it comes to drinks. Aam panna is made with cooked mango pulp, sugar or jaggery, and spices. A refreshing summer drink, it’s particularly popular in North and West India for preventing heat strokes.

Ingredients for Aam Panna

For the syrup (boiled method):

• Unripe green mangoes (approx. 400 gm): 2 medium

• Water for cooking: 2 cups

• Sugar or jaggery powder (use 1:2 ratio of pulp to sweetener): 1½ cups

• Cardamom powder: 1 tsp

• Roasted cumin powder: 1 tsp

• Black salt: 2 tsp

• Black pepper: ¼ tsp

To serve (per glass):

• Syrup: 2-3 tbsp

• Chilled water: 1 glass

• Ice cubes: as needed

• Mint leaves (for garnish): as needed

Method for Aam Panna

• Preparing the mangoes: Place whole mangoes in a pressure cooker with 2 cups of water. Cook for 2 whistles on medium; let pressure drop naturally. Peel the softened mangoes – skins separate on their own. Scrape all pulp into a bowl; reserve the cooking water. 

• Making the drink: Measure the pulp; add exactly double that volume in sugar or jaggery. Add cardamom, cumin, black salt, and black pepper. Add the sugar and stir until fully dissolved. Pour into a glass jar; store in fridge for up to 3 months.

Raw Mango Recipes for Spring

These five raw mango recipes span different states, because this is one ingredient that does something different in every kitchen it enters. The raw mango season in India is short, roughly six to eight weeks, depending on where you are. These dishes are a good reason to use it properly before it's gone.