Category: Mango Mania

Mango Gozzu is a tangy, sweet and spicy side dish which is made in every Konkani household in Dakshin Kannada during the mango season. It tastes best when made with the sweet and sour variety of mangoes. An accompaniment with dal and rice, it goes well with rotis too.

Ingredients :

• 2 ripe mangoes( the sweet and sour variety)
• 4 green chillies minced
• Salt
• Sugar as per taste

Seasoning:

• 2tsps ghee/clarified butter
• 1 tsp mustard
• 2 dry red chillies
• 2 sprigs curry leaves

Method :
Deskin the mango and extract the pulp adhering to the peel by rubbing the peel in water. Repeat this process three times. Chop the mango and crush it using a masher or your fingers. Do NOT use the mixer to mash it. Crush the chillies with salt. Add the sugar, crushed chilly and salt and mix well. Heat 2 tsps ghee. Add a tsp of mustard and after it splutters add a couple of dry red chillies. Toss and add 2 sprigs curry leaves. Drop the seasoning into the mango gozzu. Mix well.

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Summer, and the season of Alphonso mango. The time to gorge on a variety of mangolicious delights. Here is a milkshake nice and cool dear friends. Enjoy.

Ingredients :

• 2 glasses of cold milk
• 1 glass mango pulp
• Sugar as required
• Finely chopped mango pieces to garnish

Method :
Blend the milk, mango pulp and sugar in the blender. Pour it into a tall glass and serve chilled garnished with mango pieces.

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Smoothies are a delight any time. Easy to make and filling too. Enjoy this mango smoothie today dear friends.

Ingredients:

• 1mango
• 200ml thick set curd
• 2tsps sugar

Method :

Deskin the Mango. Chop it into chunks. Blend them along with the yoghurt and sugar. Dilute it with a little water if it is too thick. Serve chilled.

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Ambya upkari / Mango curry is a delicacy made during the summer months when mangoes are available in plenty. It is a must in every Konkani household and weddings in Dakshin Kannada. Absolute delight!!!

Ingredients :

• 2kgs small variety mangoes( specially meant for making ambya upkari) 18 mangoes made up the 2 kgs that I had bought.
• 300gms jaggery or more crushed as per taste
• Salt
• 18 green chillies slit

Seasoning:

• 5 tbsps oil
• 2tsps mustard
• 2tsps urad dal
• 2dry red chillies broken
• 5sprigs curry leaves

Method :
Wash and deskin mangoes. Add water to the peel and rub thoroughly changing the water three times till all the pulp from the peel is removed. Puree two of the mangoes into this water and add it to the de skinned mangoes. Add the jaggery, green chillies and salt and boil well. Heat 5 tbsps oil. Add 2 tsps mustard. After it crackles add 2 tsps urad dal. After it turns a golden brown add the red chillies. Toss. Add the curry leaves. Drop the seasoning into the mango curry and keep aside for half an hour for the flavours to infuse.

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Tender Mango rice or Mavinakayi Chitranna is a Karnataka specialty. Chitranna is basically a rice preparation where a seasonal fruit or vegetable is added to make it tangy. Gooseberry, lemon, tender Mango and hog plums are added depending upon their availability. I would like to thank my friend Kiranmayi Kamath for her recipe.

Ingredients :

• 1 medium sized raw mango
• 250 gms rice
• Salt
• Haldi/turmeric powder
• Coriander leaves chopped

For the powder:

• 2 tbsp chanadal,
• 1 tbsp urad dal,
• 21 seeds methi,
• 5-6 Guntur chillies,
• Hing the size of a chana/chickpea

Method:

Cook the rice in plenty of water and a tbsp of oil. Drain when it is almost done. Spread on a plate. Dry roast all ingredients together and make a powder. Keep it aside.
Grate the raw mango
Heat oil in a kadai, add mustard, broken red chillies, curry leaves and groundnuts.Take out the groundnuts and curry leaves and keep it aside in a plate. Now to the same oil, add the raw mango and fry till the raw smell goes.Add little haldi powder.Add the roasted mixture to the cooked rice and mix well. Add the fried groundnuts and curry leaves to the rice. Add the powder and mix it well. Add chopped coriander leaves.Serve the mango rice with cucumber salad.

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Raw Mango Panna is made by boiling the pulp with jaggery, Cardamom and saffron as in the South or with sugar and chaat masala up North. Enjoy it chilled❤️

Ingredients:

• 3 large raw mangoes
• Jaggery as required
• Cardamom
• Kesar
• Pepper

Method :
Pressure cook raw mangoes with the skin. Puree them and extract the pulp using water two or three times till all the pulp has been strained and only the peel is left behind. Check for sourness. Add as much jaggery as required and boil it. When the jaggery has dissolved add pepper., Cardamom and kesar crushed into it. Boil for a minute and switch off. Allow to cool and refrigerate.

Another method of making it:
Instead of jaggery use sugar, salt and Chaat masala.

Firni is a Punjabi dessert and is made with coarsely ground rice cooked in milk. One can adapt it to cater to one’s taste by adding a flavour of one’s choice. Here I have added Mango puree as the family is partial towards mangoes. ❤️

Ingredients:

• 1 litre milk
• 5tsp Basmathi rice coarsely ground
• Half tin Nestle condensed milk
• 1tspCardamom powder
• 300gms mango puree
• A few almonds and pistachios slivered.

Method:

Wash the Basmathi rice and grind it to a coarse paste. Add it to the milk and keep stirring so that it doesn’t form lumps. Once it starts boiling, lower flame and allow the rice paste to cook. After it is done add the condensed milk and Cardamom powder to it. Allow it to cool and then add the mango puree mix thoroughly. Refrigerate. Garnish with slivered almonds and pistachios. .