4 Delicious Mango Recipes You Shouldn't Miss

Mango Lassi is a perfect Indian yogurt drink.

• 2 mangoes- peeled, seeded and diced
• 2 cups plain yogurt
• ½ cup white sugar
• 1 cup ice

• Pour yogurt, sugar, ice, and mangos in a blender.
• Blend until smooth. Pour into glasses and serve.

Give this mango kheer a try, and you’ll want nothing else all summer.

• 3 mangoes- peeled, chopped and pureed
• 1 ½ cups of rice
• 1 cup brown sugar
• 1-litre full-fat milk
• 2 tablespoon raisins
• 2 tablespoon almonds
• 1 teaspoon rose water
• 1 teaspoon cardamom powder

• Pour the milk in a large pan, and bring it to a boil. Reduce the heat and let the milk simmer.
• Pour in the rice, and cook it for 20-25 minutes. Continuously stir it until the milk gets thickened.
• Add the sugar and cardamom powder in it.
• Once the sugar is dissolved, remove it from the flame and set it aside to cool.
• Once the kheer cools down, stir in the mango puree and other ingredients.
• Let it cool in the refrigerator. Serve with a garnish of freshly chopped mangoes andalmonds.

Creamy Mango Mousse is a perfect choice for dessert for your kids. Full of flavour, creamy, and the perfect amount of sweetness to keep your kids happy.

• 2 ripe mangoes pulp
• ½ cup sweet cream
• 4 tablespoons of water
• 1 packet of unflavored gelatin 7 grams
• ¾ cups of heavy whipping cream
• 6 tablespoons of powdered sugar

• Dissolve the gelatin in a cup with the water and let it sit until it solidifies.
• Once it gets solidify, put it in the microwave for 30 seconds.
• Add the mango pulp, cream, sugar, and the gelatin mixture from above to a blender and mix until smooth.
• Next, add the heavy whipping cream to a mixer with the sugar and begin to whip. Stop whipping before soft peaks forms.
• Add the mango mixture with the whipping cream mixture and mix well.
• Add to a dessert dish and let chill for at least an hour.
• Serve with fresh mango pieces.

If you are looking for South Indian Mango Flavoured Dish, your hunt is over. The Mango Rasam has the perfect balance of sweet, sour and spicy flavours, best-served piping hot, making it a great addition to a meal with rice and curry, or even as a soup.

• 1 raw mango
• A ½ cup of water
• ¼ cup cooked arhar dal (Split Toor Dal)
• 1 tablespoon ghee
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves
• 2 green chillies, slit
• A pinch of asafoetida
• 1 inch chopped ginger
• 1 mashed tomato
• 1 teaspoon cumin powder, turmeric, coriander powder
• 1 tablespoon lemon juice, jaggery
• Salt to taste

• Place mango in a pressure cooker and pour a ½ cup of water in it.
• Wait for 5 to 6 whistles and allow the pressure to release naturally.
• Once it's done, allow mango to cool down, and squeeze out its pulp. Beat pulp and a 1/2 cup of water in the mixer and keep it aside.
• Next, add the ghee in a saucepan. Add mustard seeds and cumin seeds in it.
• Now add asafoetida, curry leaves, green chillies, and ginger and saute for a few seconds.
• Add all the mango pulp and all the masalas and mix it well.
• Add about 2 cups of water to adjust the consistency of the rasam. Bring the rasam to boil for 10 minutes and then turn off the heat.
• Garnish it with chopped coriander leaves and serve hot.

Try these recipes and keep loving mangoes!