Mango, the king of fruits is also the national fruit of India, available in plenty during summers. Summer is the season when Indian anxiously wait for King of Fruit. In my life till now I’ve never heard anyone saying that he / she doesn’t like mango, rather everyone crave for it and wish that it should be available in all seasons. The mango is indigenous to the Indian Subcontinent especially India, Pakistan, Bangladesh, and Southeast Asia. The most famous of all the available mango varieties is the Alphonso, a small, yellow mango that is among the nation’s sweetest, costliest and the tastiest. The other popular varieties are the Khattu, with its reddish-tinged skin. The Langda, a roundish golden variety, is a Delhi favorite, but the Hamam, a big yellow fruit, and the Kesar, small and green-tinged, have their devotees as well. And those are just a few of the June varieties; by September, when the summer mango season ends, India’s groves of tall, green mango trees will have offered up more than 1,000 varieties.

Indians have a sweet tooth and a craving for mango. Mango forms a part of daily diet in the peak season. It could be in form of fruit salad, mango drink link lassi, milk shakes, aam panha etc. From sweet to spicy, there’s a mango to please any palate and a mango recipe to suit every mood. Of the 13 million tons of mangoes the country produces each year, which is nearly 60 percent of the world’s total production, is consumed at home. As one of the world’s most popular fruits, the mango is a year-round source of the naturally sweet, refreshing taste of the tropics. Its unique flavour and fragrance is a paradise for the senses where intense fruity flavor and aroma meets versatility and nutrition.

The Nutrient Value:

  • Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model “superfruit”, a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids.
  • Mangoes are an excellent source of vitamins C and A, both important antioxidant nutrients. Vitamin C promotes healthy immune function and collagen formation. Vitamin A is important for vision and bone growth.
  • Mangoes are a good source of dietary fiber. Diets low in fat and high in fiber-containing grain products, fruits, and vegetables are associated with a reduced risk of some types of cancer.
  • Mangoes contain over 20 different vitamins and minerals.
  • Mangoes scored 93 out of 100 on the recently introduced NuVal scoring system for overall nutritional quality.

How to cut a Mango?

Love mango but don’t like wearing it? Follow these steps and you can enjoy this juicy fruit without getting sticky. The easiest Way to Cut a Mango is “Inside Out” Mango Cutting Method A mango has one long, flat seed in the center of the fruit. Once you learn how to work around the seed, the rest is easy. Always use a clean knife and cutting board to cut a mango. If you’ve handled or cut any type of meat or seafood, you must ALWAYS sanitize your hands, work area, utensils and cutting board before handling or cutting any fruits or vegetables, including mangoes.

  • Stand the mango on your cutting board stem end down and hold. Place your knife about 1/4″ from the widest center line and cut down through the mango. Flip the mango around and repeat this cut on the other side. The resulting ovals of mango flesh are known as the “cheeks”. What’s left in the middle is mostly the mango seed.
  • Cut parallel slices into the mango flesh, being careful not to cut through the skin. Turn the mango cheek 1/4 rotation and cut another set of parallel slices to make a checkerboard pattern.
  • Turn the scored mango cheek inside out by pushing the skin up from underneath.
  • Scrape the mango chunks off of the skin, using a knife or a spoon.

Quench your thirst with these cool Mango recipes

Mango Lassi Recipe

Ingredients :

  • 3 cup plain yogurt
  • 1 cup milk
  • 1 cup water
  • 1 cup mango pulp
  • 1/2 cup sugar
  • 1 oz pistachios, ground


  • In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill.
  • To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings.

Mango Kulfi Recipe


  • 1 Ripe Mango
  • 1 can Sweetened Condensed Milk
  • 1/4 can Milk Powder
  • Sugar as per taste
  • 1/4 tsp Cardamom Powder
  • Few Strands of Saffron
  • 1/4 cup Pistachios

Method :

  • Peel the mango and chop it into small pieces. Discard the seed.
  • Combine the mango pieces, sugar, condensed milk and milk powder in a pan and bring it to a boil.
  • Now add the cardamom powder, cook for 10 more minutes till the mixture thickens.
  • Now add saffron and pistachios.
  • Lower the flame and allow to cool completely.
  • Pour into kulfi moulds and freeze overnight till firm.
  • Mango Kulfi is ready.

Mango Panna Recipe


  • 2 Raw mangoes
  • 1/2 Cup sugar
  • 1/4 tsp Saffron strands
  • 1/2 tsp Cardamom powder

Method :

  • Wash the mangoes and cut into chunks.
  • Mix mango chunks and sugar.
  • Boil till the mangoes turn soft.
  • Blend it well.
  • Add cardamom powder and saffron.
  • Boil it.
  • Keep it for cooling.
  • Serve chilled.

Mango Milk Shake


  • Mangoes – 4 medium sized or 2 large ones
  • Milk – 2 glasses
  • Ice Cubes – 5 to 6
  • Sugar – a cup
  • Salt – a pinch

Method :

  • Remove the skin of the mangoes and mash them into a pulp.
  • Add the sugar, salt and the milk.
  • In a mixer, beat this mixture along with ice cubes
  • Serve in tall glasses.

Mango Shrikhand / Aamrakhand


  • 1 mango (ripe to medium ripe)
  • 1/3 cup sugar
  • 1/4 cup grated coconut
  • 1/2 tsp cardamom powder
  • 1 quart whole milk yogurt
  • 2 tsp water
  • A pinch of saffron

Method :

  • Put the saffron in a pan, add cardamom powder and water & heat it on simmer while stirring and remove the heat.
  • Whisk the saffron mixture into the yogurt. Put this yogurt mixture in a coffee filter or a strainer lined with cheese cloth and set it over a bowl.
  • Let drain in the refrigerator for an hour.
  • Transfer the yogurt to a bowl and add sugar to it.
  • Beat the yogurt 2-3 min.
  • Pour into bowls and refrigerate it until very chilled. Mean while, toast the coconut over low heat until golden.
  • Serve the shrikhand topped with mango cut into thin slices and coconut.


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