Mango Burfi

 Time 30 min  
Ingredients
Chickpeas flour /besan 1 cup
Mango pulp 2 cups
Sugar 3/4 cup
Ghee 1/4 cup 
Cardamom powder 1/2 tsp

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously atfer 5-6 min, water of mango will go away and it will become condensed. Allow it to cool. Keep it aside.

Grease the plate with ghee. Keep it aside.

Take thick bottom pan, dry roast besan for 5-6 min. Then add ghee and roast continuously ( low flame throughout the procedure). Roast around 6-7 min till it turns light brown and spreads nice aroma. To this add mango pulp & Cardamom powder. Mix well. stir for 6-7 min, till it becomes like halwa. 

Pour this mixture on greased plate sprinkle sliced almond and pistacho. Allow it to cool. Cut into pieces. 

Mango Condensed Pulp

Time 10 min  
Ingredients
Mango pulp 2 cups
Sugar 1/2 cup

Method

Blend in blender mango pulp and sugar. Pour this pulp into thick bottom pan, stir continuously after 5-6 min, water of mango will go away and it will become thick/condensed. Allow it to cool. Store in air tight container.

You can keep this in refrigerator for 4-5 months. Use this for making amrakhand, mango icecream etc.

Kairiche Saar / Mango Soup

Time 15 min
Ingredients
Raw mango pulp 0.5 cup
Water 0.5 cup
Jaggery little less than 0.5 cup
Salt to taste
For seasoning
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 1/4 tsp
Curry leaves 1tsp
Coriander Green chilies paste 2 tbsp ( 1 cup coriander + 2 green chilies)
Oil 1 tsp

Method
Pressure cook one medium size raw mango for 2 whistles. Allow it to cool. Take out pulp. It will be approximately 0.5 cup. Now blend pulp and jaggery in blender.
Heat oil in kadai. Add mustard seeds, Cumin seeds, curry leaves. After seeds are popped out immediately add mango pulp and paste. Mix well. Add salt. Simmer for 4-5 min. Serve hot. It taste good with rice or just as it is.

Mango Kadhi

Time 15 min
Ingredients
Ripe mango pulp 0.5 cup
Water 0.5 cup
Jaggery 1 tbsp cup
Red chilies 2
Turmeric powder 1/5 tsp
Salt to taste
Coconut paste 1/4 cup / coconut milk 1/2 cup
Ginger 1/4 inch
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Asafoetida 2 pinch
Curry leaves 4-5
Oil 1 tsp


Method
Blend mango pulp and jaggery in blender. Keep it aside.
Make paste of coconut, ginger and red chilies. 
Heat oil in kadai. Add mustard seeds, cumin seeds, asafoetida and curry leaves. After seeds are popped out immediately add mango pulp, water and paste. Mix well. Simmer for 4-5 min. Add salt at the time of serving. It taste good with rice.

Kairi Panhe

Time 15 min
Ingredients
Raw mango 2 medium size
Sugar/jaggery 1 cup (or little more it depend on how sour is the mango)
Salt to taste
Cardamom powder 1/2 tsp

Method
Pressure cook raw mangoes with 1 cup of water for 2 -3 whistles. Allow it to cool. Take out pulp and remove skin and seeds. It will be approximately 1 cup. 
Add jaggery/sugar and little salt to pulp and boil on low flame for 7-8 min till jaggery is melt and pulp gets thickened. Allow it to cool. Taken 4-5 tsp of this pulp add to 1 glass of water and serve chill.
You can store this for 2 months in refrigerator.

Mango Kalakand

Time 15 Min

Ingradients

Whole milk 1 lit
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista and almonds

Sugar 1/2 cup
Vinegar 3-4 tsp

Method
Boil the milk. When it get cool 70 % then add vinegar and stir well. It will get curdled. Then hang the paneer in a muslin cloth in a cool place for approximately 0.5 hour until the liquid has drained off. 
Grease plate with ghee. Keep it aside.
Heat nonstick pan add mango pulp and sugar. Cook until it becomes thick approximately 5-6 min. Then add paneer. Mix well. Cook for 6-7 min until it becomes thick. (But remember it should not be very thick kalakand is soft not hard). (After it cools down it becomes little hard, so always keep this in mind).
Then add  cardamom powder. Mix well.
Now pour kalakand mixture on greased plate. Spread sliced pista and almond. Allow it to cool. Cut into desire size and shape.

Amrakhand

Preparation time 3-4 hrs

Time 10 Min

Ingradients

Thick curd 500 gm
Mango pulp 1/2 cup
Cardamom / velchi powder 1/4 tsp
Finely chopped pista 

Powdered sugar 1/2 cup or little less

Method
Hang the curd in a muslin cloth in a cool place for approximately 3-4 hours until all the liquid has drained off. Blend in blender sugar and pulp. Mix together pulp with hung curd and cardamom in a mixing bowl. Mix well till pulp blend with curd. Garnish with pistachio and almonds. 

Mango Lassi / Mango Yoghurt Smoothie

Time 5 min

Ingredients

Ripe mango pulp 1/2 cup

Thick curd 2 cups 

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Method

Blend in blender first mango pulp and curd. Then add sugar and cardamom powder blend again. Then add 3-4 ice cubes blend again. Serve chill.

Moong Daal Bhaji with Raw Mango

Time 30 min

Ingredients

Moong daal 1/2 cup

Finely chopped onion 1 big size

Chopped raw mango 1 tsp

Red chili powder / Kolhapuri masala 2 tsp

Turmeric powder 1/4 tsp

Mustard seeds 1/4 tsp

Cumin seeds 1/4 tsp

Water 1/2 cup or more

Oil 2 tsp

Salt to taste

Method

Soak moong daal in water for 2 hours.

Heat oil in pan, add cumin seeds and mustard, after mustard pops out, add onion saute till onion turns golden brown. Then add soaked moong daal, mix well and cook well for 5-6 min by covering lid, then add Red chili powder / Kolhapuri masala, Turmeric powder, fry for about 2-3 min. Now add mango, little water and salt. Mix well. Cook on low flame for about 4-5 min till moong daal are cooked properly. 

Mango with Custard

Time 20 min
Ingredients
Very small ripe mango pieces  1/2 cup
Custard powder 2 tsp
Milk 1 cup
Sugar 3 - 4 tsp

Method
Dissolve custard powder in 1-2 tbsp milk. Heat remaining milk, then add dissolved custard powder in the milk and stir continuously, till custard thickens. Switch off the flame, allow it to cool then refrigerate it. To the chill custard add mango pieces, mix well and serve chill.

Mango Pickle

Time 30 min
Ingredients
Unripe mango 3 (cut into cubes)
Red chili powder 1/4 cup
Turmeric powder 1 tsp
Salt 1/2 cup
Asafoetida solid / Hingdi size of one chana daal
Mustard seeds with cover 1/2 tsp
Mustard split seeds/daal (without cover) 1 /4 cup + 2 tsp
Fenugreek seeds 1 tsp roasted
Oil 1.5 cup
Sugar 1/4 cup
Ram bandhu pickle masala 1/4 cup + 1tsp

Method
Wash the mangoes  with water and then completely dry it with cotton, then make the mango pieces.

Fry hingadi in hot oil, then make a powder. Keep it aside.
Roast fenugreek seeds for 3-4 min on tava. Allow it to cool. Keep it aside.
Roast mustard split seeds/ daal for 3-4 min on tava. Allow it to cool. Keep it aside.
Heat oil in kadai (also use oil used for frying hingdi) add mustard seeds, after it pops out. Switch off the flame. Allow it to cool. Keep it aside.

Hingdi picture

Mix Roasted fenugreek seeds, Roasted mustard split seeds and hingdi  salt, red chili powder, turmeric powder  and sugar in a mixing bowl.

Then add mango pieces to the mixing bowl, mix very well so that all mango pieces covered by masala evenly.

Then in a sterelized glass jar add half oil at the botton then add all mango pieces, then at the top add remaining oil. Cover the jar. Keep out side the refirgerator for 2 days. Then after 2 days mix the pickle with spoon up and down, again cover with lid and keep in refrigerator. After one week the pickel will be ready to eat. Keep in refrigerator so its aroma, taste and colour stays for a longer period.

Sweet and Spicy Mango Pickle

Time 60 min
Ingredients

Raw mangoes (Totapuri / Rajapuri) sliced into cubes 2 cups 
Sugar 1.5 cup sugar

Water 2 cups
Garlic cloves 2

Clove 2
Bay leaves 1
Black peppercorn 8-10

Shahjeera & Fennel seeds 1 tsp each roasted (optional grind to make paste)

Chili powder 2 tsp

Salt 1/2 tsp

Method

Combine the sugar with water in a pan. Allow it to cook over a slow flame till the sugar is completely dissolved.

Then add the mango slices, garlic, cloves, bay leaves, black peppercorns, shahjeera & fennel seeds powder and cook over a very slow flame for about 40 to 45 minutes. Mango pieces becomes soft and translucent

Then to this add chili powder, salt and mix well. Cook for 3-4 min. Then switch off the flame. Allow it to cool completely. Bottle in a sterilised glass jar and can be store in refrigerator.

Aamras / Sweet Mango Pulp

Time 10 min

Ingredients

Ripe mango 2

Sugar 2-3 tbsp

Cardamom powder 3-4 pinch

Pinch of salt

Method

Squeeze mango into the blender, add sugar, cardamom powder, salt. Blend well and serve chill.

Raw Mango Curry

Time 25 min

Ingredients

Unripe mango 1 big size

Grated jaggery 1tbsp

Urad daal 1tsp

Fenugreek seeds1tssp

Coriander seeds 1tsp

Rice 1tsp

Fresh coconut 2 tbsp

Dried Red Chilies 3-4

1/4 cup or more

Salt per taste

Oil 2tsp

For seasoning

Mustard seeds 1/4 tsp 

Fenugreek seeds 1/4 tsp 

Turmeric powder 1/4 tsp

Pinch of asafoetida

Curry leaves 3-4

Method

Peel mango and cut in cubes. Heat the 1/2 tsp oil in a small pan/kadai, roast urad daal, fenugreek seeds, coriander seeds, red chilies and rice until light golden in colour. Keep it aside. Allow it to cool.

Then first grind coconut, pinch of turmeric powder and salt together in blender. Then to this add roasted spices and again blend in blender to make smooth paste.

Heat the pan with remaining oil. Add mustard seeds, fenugreek seeds and curry leaves. After mustard seeds popped out, add chopped mango, saute for 2-3 minutes. Add just enough 1/4 cup water to cook mango pieces for 4-5 min. Cover with lid. Keep the medium flame. Then add jaggery, mix well. Cover with lid and cook for 3-4 minutes till jaggery is melted completely. You may require 1 -2 tbsp water at this point. Now add coconut-spices paste and mix well. Keep the low flame and cook for 3-4 min.

Tip

Depending on sourness of mango add more or less jaggery

Depending upon the thickness of gravy u want, add water accordingly

Instant Mango Pickle

Time 15 min

Ingredients

Unripe / raw mango 1 medium size

Red chili powder 1 tsp

Jaggery 2 tsp

Turmeric powder 1/2 tsp

Seasoning

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Asafoetida 1/2 tsp

Oil 1 tsp

Salt to taste

Method

Wash the mango. Cut into small pieces. Add turmeric powder, salt keep it aside. In saute pan for seasoning add oil, after oil becomes hot, add mustard seeds, cumin seeds, asafoetida. Once mustard seeds pops out switch off the flame and then add chili powder. Add this seasoning to bowl containing mango. Then add jaggery. Mix well. Can be eaten immediately. 

Tip

If pickle is not supposed to be consumed within 2 days then keep it in refrigerator.  

Kairee

Kairee (Teekhat meeth kairee)

Time 5 min
Ingredients
Unripe mango 1
Red chili powder 1 tsp
Salt to taste or black salt

Method
Make pieces of the unripe mango. Sprinkle red chili powder and salt. It is ready to eat. Njoy.

Ambe Daal

Ambe Daal

Time 40 min
Ingredients
Unripe mango (Kaccha aam)  1 (around 3 inch in size)
Gram / Chana daal 1 cup
Green chilies 2-3
Corinader leaves 2tsp
Turmeric powder 1/4 tsp
Sugar 1 tsp
Salt to taste

Method
Soak daal in water for about 30 min. Drain the water. In the mixer vessel add daal, green chillies, salt, coriander, turmeric powder, sugar and then blend to make coarse powder. Then grate the mango and add into the daal. Enjoy the ambe daal.

Tip
U can add more sugar depending on how much sour is the mango.