Tag Archives: mango

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 Prevention.com. 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!


Mango Risotto

I “cooked” this recipe in my mind’s eye a few months ago. Although, I bought arborio rice, for some reason I did not actually “cook” it, till recently. It turned out as tasty as I anticipated!

In fact, I can think of a slight variation of this, that can be made into a dessert…

You can’t really go wrong with mango!



1 cup arborio rice
1 green mango
1 onion
1/4 cup cashews
a little cilantro to garnish
salt to taste
a pinch of turmeric
1-2 tbsp oil
1 tbsp butter

Peel and chop mango. Process in a food processor to make thick pulp.

Cook the arborio rice according to directions. When cooked, add the mango pulp and mix thoroughly. Add salt to taste. Add turmeric or you can also use saffron.

Meanwhile saute sliced onion, until caramelized.

Heat the butter in a separate pan. Add cashews and fry till golden.

Garnish the risotto with some caramelized onions, cashews and cilantro and serve warm.


Alternately, I think you can use a cup of coconut milk to cook the arboro rice, use sweet mexican mango and top with cashews and raisins to make it into a semi-sweet dessert that can be served warm or chilled. Add some ground cardamon for aroma. You can add some sugar, if necessary, to soothe your taste buds!

It’s perfect for that busy, office day meal or enjoy as a side dish, or make it into a dessert!

Quick Lunch Series: Greek Chickpea-Mango Pasta Salad

I normally prefer to use dry beans in my cooking. But this requires plenty of lead time to plan, soak, and cook the beans before you can use them. For this reason, I do keep a few cans of organic beans around. This is especially useful when I am stumped for what to prepare for the next day office lunch. This one is adapted from here. I had no artichoke hearts, instead, I swapped in some mango. Also, I decided to use more chickpeas and less pasta.

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1 can garbanzo beans (aka Chickpeas)
1/2 cup whole wheat elbow pasta
1/2 mango chopped
1/2 cup black olives sliced
1/2 cup feta cheese
4-6 sun dried tomatoes sliced
1-2 tbsp sliced red onion (optional)
1 tsp dried oregano
a few red pepper flakes
salt and fresh ground pepper

Cook the pasta according to directions. Drain and set aside to cool.

Drain and rinse the chickpeas.

In a large bowl, toss together the chickpeas, pasta, sun dried tomatoes, red onion, mango, olives, artichokes if using, dried oregano, red pepper flakes, salt and fresh ground pepper. Use oil from artichokes or sun dried tomatoes if using oil soaked varieties. Else drizzle some olive oil.

photo 2Chill or serve immediately topped with some fresh feta cheese. Delicious!

Quick Lunch Series: Mango Pullihora with Quinoa

Traditionally Pullihora (or yellow rice) is made with rice, the yellow color stemming from the fragrant turmeric powder that is used in abundance to give the rice the distinctive yellow color. The three key ingredients are the rice, turmeric and either citrus juice from a lemon or tamarind juice to give it a tangy flavor. Seasonings tend to vary by personal preference. Variations of this dish can be made by  substituting the lemon or tamarind juice with Indian grapefruit juice, mango juice, pulp or shredded mango, or any citrus fruit juice that is not sweet. Rice can be substituted with poha (flattened rice) or rice rava etc. Here is a healthy variation using Quinoa.

1 cup quinoa
1 green mango

1/4 cup chopped cashews (can also use peanuts)
1 tbsp channa dal
1 tbsp urad dal
1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric
2 dry red chillies
1-2 tbsp oil
dash of asafoetida
1 jalapeno sliced
a few curry leaves
some chopped cilantro to garnish
salt to taste

MQ1Rinse and cook the quinoa per directions. Set aside.

Heat a pan with the oil. Add all seasoning ingredients except jalapeno, curry leaves and cilantro. Fry till lightly golden. Add jalapeno and curry leaves and fry for a minute or two. Transfer to a large bowl.

mq2Meanwhile peal and cut the mango into 1in cubes, discarding the seed or hard shell in the core. Process in a food processor to reduce to a pulp or small shredded pieces.

mq3Fluff the cooked quinoa with a fork and transfer to the bowl. Add the mango pulp. Mix well. Add salt to taste and garnish with cilantro.

mq4Perfect for an office day meal or as a side. Can be prepared the previous night. Makes about 2-3 servings.


Green Mango and Coconut Chutney

It has been a dreary Saturday with rain on and off and grey skies. Times such as those, it is comforting to stay indoors, tucked away with good books to read, a warm cup of tea or coffee and endearing comfort food.

South Indian chutneys are made following a very similar recipe. The same recipe works great with mango only, coconut only or a combination of the two. Any coconut chutney is best with fresh coconut kernel. But breaking a coconut shell and extracting the kernel can be a cumbersome process. The next best, is to use frozen coconut.


1 green mango
1 cup grated or chopped coconut
1 cube jaggary or 1 tbsp brown sugar
1 tsp oil
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
8-10 dry red chillies
a few curry leaves
1 jalapeno (optional)
some cilantro
touch of turmeric
touch of asafoetida
salt to taste


Heat the oil in a pan. Add turmeric and asafoetida. Add cumin and mustard seeds, toor dal and red chillies and fry till lightly brown. Add curry leaves and fry for a few more seconds. Set aside.


Peel the mango and chop into pieces. If using fresh coconut, cut and extract the coconut and chop into pieces. Add mango, coconut, jalapeno, cilantro, jaggary (or sugar) and red chillies and process in a food processor with a little water until blended into a smooth mixture.


Remove from food processor. Add salt and mix well. Add the fried cumin, mustard and urad dal and mix well. Garnish with some chopped cilantro and serve with some warm rice or roti or dosa.


Quick Lunch Series: Mango, Corn and Black Bean Salad

I think you can use either raw green mango or ripe (but firm) sweet mango for this one.

photo 1

1 mango (peeled and diced)
1 can black beans
1 cup sweet corn
1/2 small red onion chopped
2-3 mini tri colored peppers chopped
6-8 cherry tomatoes sliced
1 jalapeno minced
a little olive oil
juice of 1 lemon
salt and fresh ground pepper
1 tsp cumin powder
dash of cayenne pepper
some cilantro to garnish

Toss everything in a large bowl. Enjoy chilled for that office day meal!

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