Food & Drink Recipe

Mango Mania

Mango Mania
Written by Medhaavi Mishra

We are back with a delicious Mangolicious spread of five amazing mango recipes to try this summer.

Mango Corn Canapes

Serves: 2


1 gm red chilli powder

2 gm salt

5 gm coriander, finely chopped

100 gm aamras

2 gm black pepper powder, freshly crushed

10 gm sugar

50 m yoghurt

5 gm chaat masala

100 gm American corn

24 pani puri puris


  1. In a bowl, add yoghurt and sugar. Keep aside.
  2. Boil the corn. Add chaat masala, red chilli powder, and black pepper powder. Mix well. Keep aside.
  3. Crack the puris and fill halfway with the seasoned corn. Add the sweetened yoghurt and top with aamras.
  4. Garnish with black salt and freshly chopped coriander. Serve.

Hapus Jalebi

Serves: 2


50 ml oil

300 gm ghee

2 ripe Alphonso mangoes

For the jalebi batter:

250 ml water

400 gm maida

For the syrup:

100 ml mango syrup

300 ml water

500 gm sugar

Almonds to garnish

Pistachios to garnish


  1. Peel the mangoes and cut into wedges.
  2. Mix the ingredients for the batter together and allow it to ferment for 48 hours.
  3. Mix the ingredients for the syrup and boil. Take off the heat and keep aside.
  4. Whisk the batter thoroughly.
  5. Mix ghee and oil in a flat fry pan and heat it. Dip the mango wedges in the batter and deep fry till golden brown.
  6. Dip the fried jalebis in the sugar syrup for a minute and strain.
  7. Garnish with chopped almonds and pistachios.
  8. Serve hot.

Teekhi Kairi Makai ka Salad

Serves: 4


1 tbsp sunflower oil

½ tsp mustard seeds

8-10 curry leaves

2 gm chaat masala

50 gm red bell pepper

Juice of 1 lime

50 gm yellow bell pepper

1 gm black salt

2 green chillies

50 gm tomato

50 gm raw mango

200 gm American corn

50 gm capsicum


  1. Boil the corn, strain and cool under cold running water.
  2. Chop the vegetables and mango into uniform shapes.
  3. Slice the green chillies diagonally into long slits.
  4. Mix all the vegetables in a bowl, add salt, black salt, lemon juice, and chaat masala.
  5. Heat oil in a pan, add the mustard seeds. Let them crackle, then take off the heat and add curry leaves. Pour over the salad and mix well.
  6. Serve at room temperature.

Kairi Masala Bhaat

Serves: 2


For the masala powder:

1 gm black pepper

10 gm dry coconut

5 cloves

½” cinnamon stick

1 piece black cardamom

2 gm poppy seeds

1 piece star anise

2 gm sesame seeds

5 gm cumin, whole

5 gm coriander seeds

15 ml oil

For the masala bhaat:

1 raw mango, peeled and diced

Bunch of fresh coriander leaves, finely chopped

1 cup short grained rice (Wada Kolum – preferably)

Pinch of asafoetida

½ tsp red chilli and turmeric powder

Salt to taste

1 potato diced

2 green chillies

1 cup of chopped mixed vegetables (carrots, cauliflower, green peas)

A handful of cashew nuts

1 tomato, finely chopped

10 gm ginger-garlic paste

1 onion, finely chopped

1 bay leaf

½ tsp cumin, whole

1 tsp mustard seeds

1 tbsp ghee


  1. For the masala powder, dry roast all the ingredients. Allow to cool, then grind to a fine powder.
  2. For the masala bhaat, heat ghee in a pan. Add mustard seeds, cumin and bay leaf; then add onion and ginger-garlic paste. Saute well.
  3. Add the tomato, cashew nuts, mixed vegetables, and raw mango. Saute. Add the spice powder and stir well.
  4. Saute the remaining spices on a low flame for a minute. Add the rice, water, and salt. Stir, cover and simmer for 20 minutes.
  5. Add the fresh coconut and coriander leaves. Serve warm with raita.

Karara Kairi Rolls

Serves: 2


1 gm cumin, whole

50 gm spring onion, chopped

30 ml oil

5 gm Kashmiri red chilli powder

2 gm mango powder (amchur powder)

1 raw mango, grated

2 gm black pepper powder

50 gm capsicum, chopped

100 gm carrot, chopped

Salt to taste

250 gm cabbage, chopped

10 wonton sheets

½ cup all-purpose flour (maida)


  1. In a pan, heat oil at medium temperature. Add cumin.
  2. Toss in the carrots and stir-fry. Add the cabbage, capsicum, raw mango, salt, pepper, mango powder, and chilli powder. Mix well.
  3. Stir-fry till all vegetables are cooked to a crunchy texture. Add the spring onion and allow the mixture to cool.
  4. Take the wonton sheets and place the mixture on it. Wrap and seal them with maida slurry (a paste made with maida and water, which acts as an adhesive to seal the veg spring rolls).
  5. Deep fry the rolls till golden brown.
  6. Serve hot with schezwan sauce.

About the author

Medhaavi Mishra