A Spicy Mexican Style Mango Recipe / Mango con Chile y Limon

Innovative recipes are those which have a twist in taste – mixing of two different taste like sweet and sour together. A Spicy Mexican mango is one such recipe which mixes the sweetness of Ripe Mangoes with spicy red chilli powder and lime juice. Even though this very similar very similar to instant mango pickle recipe, the combination of sweet and spiciness in this recipe gives it a very unique and addictive taste. This is so famous in Mexico as it is a popular street food.

Click HERE to view Mango Recipes.

Recipe Cuisine : International / Mexico | Recipe Category: Mango / Streetfood

Preparation Time: 5 mins  |  Yields : 1 cup

Ingredients:

Ripe Mango	1
Red Chilli Powder	1 tsp
Salt	½ tsp
Lemon Juice	2 tsp

Procedure:

1. Wash and remove the skin of the mango. Then remove the seed from it. Cut the flesh into small cubes.

2. Put the mango cubes in a wide bowl.

3. Sprinkle red chilli powder and salt over the mango cubes.  Toss them gently.

4. Pour the lemon juice over the mango cubes. Again toss them gently for few seconds.

       Wow spicy and yummy Mexican Mango con Chile y Limon is ready. Serve it immediately.

Note:

1. Adjust the red chilli powder level according to your taste.

2. Adjust the salt level according to your taste.

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Raw Mango Kuzhambu Recipe / Mangai Kuzhambu | Mango Recipes

This is a traditional village Mango Kuzhambu. This is in addition to my earlier Mango Kuzhambu recipe.This was suggested by my friend Ramya. The speciality of this recipe is that it resembles both vathal kuzhambu and puli kuzhambu.

Click HERE for another Mango Kuzhambu Recipe.

Click HERE for Mango Recipes.

Recipe Cuisine : South Indian | Recipe Category: Kuzhambu

Preparation Time: 10 mins  | Cooking Time : 20 mins |  Serves: 5

Ingredients:

Raw Mango (medium size)	1
Tamarind	½ Gooseberry size
Thick Coconut Milk (Recipe HERE)	½ cup
Salt	1- 1 ½ tsp
Turmeric Powder	½ tsp
Sambar Powder (Recipe HERE)	2 tbsp
Asafoetida	½ tsp
Roasted Fenugreek Powder	1 tsp
Jaggery	Gooseberry size
To Temper:
Oil	1 tbsp
Mustard Seeds	½ tsp
Curry Leaves	1 spring
Chopped Onion	¼ cup
Chopped Garlic	2 tbsp
Tomato (optional)	1

Preparation Procedure:

1. Remove the skin of the big onion and chop them into small pieces.

2. Remove the skin of the garlic pods and chop them into small pieces.

3. Remove the head and tail of the mango. Then remove the seed of the mango.

4. Cut them mango into 1 inch pieces with its skin.

5. Extract the coconut milk from the ½ of the coconut.

6. Soak the tamarind with ½ cup of water for 5 mins. Then extract the juice from it.

7. Dry roast 1 tsp of fenugreek / venthayam till nice aroma comes out from it. Then powder them using the dry mixie jar.

Cooking Procedure:

8. Heat the oil in a pan or clay pot, add mustard seeds and wait for popping.

9. Add onion (from 1) and sauté till they become translucent.

10. Add curry leaves and sauté for few seconds.

11. Add garlic (from 2) and sauté till the garlic pods become soft.

12. Add chopped tomatoes (if used) and sauté till they become mushy.

13. Add turmeric powder and sauté for few seconds.

14. Add mango pieces (from 4) and fry for few seconds.

15. Add tamarind juice (from 6), sambar powder and little bit water. Cook till the mangoes become mushy.

16. Add coconut milk (from 5), salt, asafoetida, jaggery and fenugreek powder (from 7). Mix them well and cook for 3 mins. Adjust the water level according to the kuzhambu consistency.

    Yummy and mouthwatering mango kuzhambu is ready to serve. Serve with hot rice and curd rice.

Note:

1. Addition of tomato is optional.

2. Avoid tamarind juice, if mango is sour.

3. Adjust the sambar powder level according to your spice level.

4. Add red chilli powder and coriander powder instead of sambar powder.

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Mango Kesari Recipe / Mango Sheera Recipe | Mango Recipes

In summer TV is full of cool drinks especially mango based.

I am encouraged by the success of mango pappu and have decided to try many mango recipes. In this line, Mango Kesari is a very good addition and its special flavor definitely adds to the kesari’s sweetness.

Related Links:

1. Kesari

2. Banana Kesari

3. Pineapple Kesari

Recipe Cuisine : South Indian | Recipe Category: Sweet

Preparation Time: 3 mins  | Cooking Time : 20 mins |  Serves: 2

Ingredients:

Rava / Semolina / White Rava	¼ cup
Sugar	¼ cup
Mango Pulp	¼ cup
Ghee	1 tbsp
Cardamom Powder	¼ tsp
Cashew Nuts	5

Procedure:

1. Roast the rava with 1 tsp of ghee till the nice aroma come out. Keep it aside.

2. Grind the mango pulp with sugar into fine paste. Keep it aside.

3. Heat ¾ cup of water in a heavy bottom pan.

4. When the water starts boiling, keep the flame at simmer.

5. Add the roasted rava (from 1) little by little and mix them with ladle continuously.

6. Cook the rava till they become thick.

7. Add ground mango mixture (from 2) and cardamom powder; mix them quickly. The mixture becomes thin and lumps also occur. Don’t worry about the lumps. Stir the mixture continuously to avoid the lumps.

8. Meanwhile, heat the remaining ghee in a pan, fry the cashew nuts till the nuts become golden in color. Keep it aside.

9. The Kesari mixture (from 7) becomes thick and without lumps, add the fried cashews with ghee.

10. Cook till the mixture becomes thick and comes together.  Switch off the flame and serve it hot.

              Yummy and delicious Mango Kesari / Mango Sheera is ready to serve!

Note:

1. Adjust the sugar level according to your mango sweetness.

2. Use less fiber mangoes. I have used senthura mango pulp.

3. Add 2tbsp ghee instead of 1 tbsp.

4. Uase cardamom instead of cardamom powder. If you can use cardamom pods, grind the pods with mango and sugar mixture.

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Mango Dal Recipe / Mango Paruppu/ Mamidikaya Pappu

In Tamilnadu Thur Dal is used as Uppu Paruppu without any addition. It is a regular and must have for all festivals. However in Andhra, they add mango or tomato with the dal for flavor. Since it is mango season I tried the Andhra Mango Pappu. It was liked very much by my family.

Click HERE to view Mango Recipes.

Recipe Cuisine : South Indian / Andhra | Recipe Category: Side Dish for Rice

Preparation Time: 7 mins  | Cooking Time : 20 mins |  Serves: 6

Ingredients:

Thur Dal / Thuvaram Paruppu	½ cup
Chopped Mango	½ cup
Turmeric Powder	½ tsp
Green Chillies	3
Salt	½ tsp
Chopped Onion	3 tbsp
To Temper:
Oil	2 tsp
Mustard Seeds	½ tsp
Cumin Seeds	1 tsp
Red Chilli	2
Curry Leaves	1 spring
Finely Chopped Garlic	2 tsp
To Garnish:
Finely Chopped Coriander Leaves	2 tbsp

Procedure:

1 Remove the skin and seeds of the mango and chop them into small pieces.

2. Wash the thur dal twice.

3. Pressure cook the dal with chopped mango, turmeric powder, chopped green chillies, chopped onion, 1 cup water and ¼ tsp of salt for 4 whistles in medium flame.

4. After pressure has gone, remove the lid of the cooker and mash the dal mixture with hand blender.

5. Heat the oil in a pan, add mustard seeds and wait for popping.

6. Add cumin seeds and wait for splutter.

7. Add broken red chillies and sauté for few seconds.

8. Add curry leaves and sauté them till the curry leaves become crisp.

9. Add chopped garlic and sauté till the garlic become translucent.

10. Pout this mixture into dal mixture (from 4) and remaining salt. Mix them well. Add water if required.

11. Cook the mango pappu for 2-3 mins. Then add chopped coriander leaves and switch off the flame. Mix them well.

            Tangy and yummy Mango Dal is ready to serve with Hot Rice or Roti.

Note:

1. Adjust the chilli level according to your spice level.

2. Adjust the mango level according to your mango taste.

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