Category Archives: Mango

Repost: Mango and Farro Salad

It’s what’s for lunch!

It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!

I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.

This time with some avocado!MangoFarro

Continue to read here for the recipe.

Mango Chia Pudding

Lately, I have been enjoying chia pudding for breakfast. My favorite combination is using mango!



1 cup lite coconut milk
1/4 cup chia seeds
1 tbsp of maple syrup
1 mango

In a bowl, mix the coconut milk and chia seeds thoroughly.

Peel and dice the mango. Place roughly half in a food processor and blend to a pulp. Transfer the pulp to the milk mixture. Add maple syrup and mix well. Top with the rest of the diced mango.

Refrigerate overnight and enjoy the next morning for breakfast!

Makes 3-4 servings.

Mango and Coconut Scone

Now that we are well into spring, the grocery stories are overflowing with fresh fruit and vegetables. I picked up some assorted fruits and my mind was on baking.

Cakes, muffins or scones?


Scones are undoubtedly one of my favorite snack.  While I frequently bake cherry or cranberry scones, I have never baked mango scones. This seemed to be the perfect time to experiment with baking a mango scone.


I have a standard healthy recipe for scones I use. and here is the version adapted for a mango scone.

2 cups all purpose flour
1 cup whole wheat flour
1/3 cup sugar
1/2 stick  butter (or add more for a flaky scone)
1 cup buttermilk
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tsp cardamon powder
1 mango, peeled and diced
1/2 cup + a little more coconut flakes
1/2 cup chopped pecans

Pre-heat the oven to 425 degrees.


In a large bowl, mix flour, sugar, baking soda, baking powder,cardamon powder,  and salt. Use a pastry blender to cut in the cold butter or use your hands to mix in. Add buttermilk and mix in. Fold in diced mango and coconut flakes and pecans and mix gently into a ball.


Using a rolling pin, roll out the dough into a  circle and 1/2 in thick slab and cut into triangles or scoop 1-2 tbsp onto a baking pan lined with parchment paper.  Brush with some melted butter and sugar crystals (optional). Bake for 10-12 minutes. Makes about 12 scones.


Enjoy a warm scone with some butter or jam or as is with a nice cuppa tea or coffee. Or Glaze with some mango flavored icing for a sweeter scone.


If not ready to eat, you can  freeze the scones in a freezer bag. When ready to eat remove from freezer and let it return to room temperature or pop it in a microwave for 10-15 seconds and it is ready to eat!

Note: I tend to use less sugar and less butter. For a sweeter and more flaky scone adjust sugar and butter to suit your personal preference.

Best of 2015

I had a lot of fun in 2015 trying new recipes from around the world. There are many keepers in the list that i cooked over and over again, and I expect, will continue to do so.

Here are some of my most favorite recipes…



Baked Bajji

Baked Vada



Quinoa Dosa

One-pot Mexican Quinoa

Mango Poha

Quinoa Vangi Bath

Cranberry Poha



Cauliflower, Kale, Chickpea  Curry Pot

Black-Eyed Peas and Greens with Navrattan Spices



Anise Flavored Kumquat Marmalade



Sun-dried Tomato and Jalapeno Hummus



Edamame and Zucchini Wraps



Zucchini and Yellow Tomato Gratin

Spaghetti Squash Casserole

Spaghetti Squash Burrito Bowl



Pumpkin Payasam

Cherry Swirl with Dark Chocolate & Cherry Bits




Farro and Sun-dried Tomato Foccacia

Cherry and Cardamon Cake

Vegan Pumpkin Bread

Airplane Cookies



Watermelon Cooler



Tomato in Yogurt Sauce

Eggplant Curry with Onion



Cherry and Avocado Salad



Honey and Sriracha Roasted Brussels Sprouts



Vibrant Beets Soup

Mediterranean Grain Soup



Amaranth Upma

Amaranth Dosa

Spicy Chickpea and Brussels Sprouts Soup

Valor Papdi Bean

Baked Bajji

Edamame and Zucchini Wraps

Quinoa Upma

Mango Carrot Muffins



Menthi Baddalu or Mango Pickle with Fenugreek Seasoning

Spring is the time that mangoes are found in abundance in Tropical countries. My mother always liked to make two quick pickles with the baby mangoes: ( you can make them with adult mangoes as well)  aava baddalu or menthi baddalu. The only difference between the two is one uses mustard seed seasoning and the other fenugreek seasoning. And for one the mango is peeled and chopped fine which for the other, mango is thinly sliced without peeling.

I typically tend to make the aava baddalu more often, since it is made without peeling the mango and the pickle stays crunchier longer. I have posted the approximate recipe for this in the past, and you can find it here.


Recently I picked up a dozen or so baby mangoes and decided to make both this time. Here is how I made the menthi baddalu. The quantities for the seasoning are approximate and can be adjusted as per personal preference. The mangoes found here are not as sour as those found in India, so I do tend to use less salt and spices.


4 baby mangoes
3 tbsp red chilli powder
1 tbsp fenugreek powder
1-2 tbsp oil
salt to season

Rinse the mangoes and pat dry. Peel and chop the mangoes into fine pieces.

Meanwhile mix the salt, chilli powder and fenugreek powder well. Add to the chopped mangoes and drizzle oil and mix well. Set aside for a few hours to allow the juices to rise.


Mix well, taste to check seasoning. Add any salt or other seasoning if necessary. Transfer to an air tight container and refrigerate. If salt and seasoning is sufficient it will keep for a few weeks or months.

I love to eat it with rice or roti.


Mango Poha

It is hit or miss, each time I pick up some green mangoes in the local Asian market. I hope for sour, green mangoes. Most times they end up being, Mexican mangoes that look green, but are set to ripe soon and hence are slightly sweet.

When that happens, I set the green mangoes aside for smoothies, salads and other experimentation. This past week, after spending almost $10 on three perfect green mangoes, I was left with neither one to make Mango Dal  or Pullihora. Instead I decided to use one of them with Poha for an alternative.

Poha is very easy to cook and you can make this dish in under 10 minutes. It is perfect for an afternoon snack or a quick Saturday morning breakfast.


1 cup red rice poha
1/2 green mango grated
1-2 jalapeno sliced
1 tbsp oil
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
2-3 dry red chilli
1/2 tsp turmeric
a dash of asafeotida
a few curry leaves (optional.. if you can find them)
1/4 cup cashews or you can use peanuts
salt to taste

Heat a tbsp of oil in a pan. Add turmeric and asafotida. Add all the ingredients except the curry leaves, poha, mango and jalapeno.

Fry till lightly golden. Add curry leaves and jalapeno and fry for 1-2 minutes.

Meanwhile, soak the poha in a bowl of water. Rinse, squeeze the water and toss the poha in with the seasoning. Add grated mango, or you can add mango pulp As much as you like , season with salt and continue to cook for another 2-3 minutes.

Remove from flame and serve warm with coffee or tea.

Mango and Farro Salad

It’s the time of the month, to clean the refrigerator. What better way than to plan new recipes!

I’ve tried a Mango and Spinach Salad and a Mediterranean Spinach Salad. This one is a cross between the two. What better way then to combine/refresh old recipes.


1/2 Mango(Mexican) chopped
1/4 Farro cooked
1/2 Orange Bell Pepper chopped
1/8 Red Onion chopped
1/8 Cucumber chopped
8-10 Cherry Tomatoes sliced or whole
1 cup baby Spinach (Optional)
2-3 tbsp Feta Cheese


1-2 tbsp olive oil
Lemon Juice as needed
Salt and Fresh Ground Pepper

Cook the Farro as per directions, and set aside. Typically bring 1/2 cup water to boil. Add farro and cook on medium low until cooked, adding additional water as needed.

When ready to eat, combine all ingredients lightly, toss with dressing and serve on a bed of spinach!

Announcing Mango Mania

I Love Mango in all forms and shape…


  • Raw Green
  • Sweet Ripe
  • Dried Sour Green
  • Dried Sweet Ripe
  • Pickled
  • Dried Amchur Powder
  • Mango Ice Cream
  • Mango Greek Yogurt

and so much more…


I use Mango in all forms… So much so, I have created an all new page specially for Mango!

Now you can follow every new mango related recipe. Hope you will enjoy them as I do 🙂


Sassy Mango & Blue Berry Water

MangoBBWaterWhether we like it or not… Summer is almost here… the heat is intense. The humidity almost unbearable…


Rather than succumb to high fructose soda water, this year I am experimenting with fruit flavored water. Last week it was lightly sweetened refreshing Cherry Lemonade… this week it is Sassy Mango & Blue Berry Water. This is somewhat inspired from the recipes on Check there for more ideas 🙂


Celebrate the arrival of summer with some fresh Mango recipes!

Here is one to jump start the summer!


1/2 Sweet Mango thinly sliced
1/2 cup blue berries whole or sliced
1/2 lemon sliced
1/4 in ginger thinly sliced
3 cups water
2-3 tbsp Maple Syrup or Honey

Stir all in a large and chill overnight. Top with ice and serve chilled!