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Mango Recipes


Preparation Time : 4 hours
Cook Time :15 minutes
Total Time : 4 hours 15 minutes
Servings : 3 Servings


1 tsp agar-agar / gelatin / china grass
2 tsp hot water
2 cups mango puree
for cream layer:
1 cup milk full cream
1 tsp agar-agar / gelatin
½ cup sugar powdered
1 cup cream
1 tsp vanilla extract / vanilla essence
pinch of salt


Firstly, in a large mixing bowl take 1 tablespoon of agar-agar / gelatin and add 2 tablespoon hot water. Mix well and dissolve agar-agar completely.
Further add 2 cups of mango puree. Mix well making sure the pulp gets mixed up with agar-agar uniformly.
Furthermore, place the serving glass in a bowl so that it gets tilted slightly. Pour in prepared mango mixture till it reaches the rim.
Now refrigerate it for 2 hours or overnight, till it sets completely. After 2 hours, make sure to check the mango has set completely.
Now prepare cream layer by heating up milk.
Add in 1 tablespoon agar-agar / gelatin and whisk well.
Cook the milk on medium-low heat till it steams (do not boil).
Further add 1 cup cream and whisk well. Additionally add ½ cup powdered sugar, 1 tablespoon vanilla extract and pinch of salt. Whisk and dissolve the sugar completely.
Let the milk cool for 10 minutes before pouring to the glass.
Pour the milk into glass.
Refrigerate it for 2 hours or overnight, till it sets completely.
Finally, garnish with few chopped mangoes and enjoy mango panna cotta or mango pudding.


Mavinakayi Chitranna Recipe is a delicious preparation of rice from the raw green mangoes that you get in the summers. The tartness of the mangoes along with the green chillies and the seasonings, brings out the flavors of this classic South Indian Rice recipe. While you’re probably enjoying the beautifully luscious ripe mangoes of the season, don’t forget to enjoy your share of the raw mangoes too by trying this Mavinakayi Chitranna Recipe. Summer feels incomplete without getting enough of the tangy hit of raw mangoes, balanced by hot spices,salt, lime and the right tempering, raw mangoes are delicious in a range of preparations.Serve the Mavinakayi Chitranna along with a Tomato Onion Cucumber Raita or High-Protein Peanut Chutney and a roasted papad for lunch or even for dinner. The Mavinakayi Chitranna makes a great picnic lunch too.


Cut the mangoes into small cubes and keep them in a mixing bowl.
Squeeze and extract the remaining mango juice from the mangoes.
Next add coconut milk, jaggery, and cardamom powder. Mix well. Adjust the consistency of rasayana.
Serve chilled with dosa, poori, or chapati.


Seekarane with Holige, Poori, Dosa, chapati, or also can be eaten as it is.
Any variety of mangoes can be used, but try to choose sweet, juicy, and pulpy mangoes.
You can use white or brown sugar instead of jaggery. Adjust the jaggery based on the sweetness of the mango. I have made coconut milk at home using freshly shredded coconut but you can also use store brought coconut milk. You can also replace coconut milk with dairy milk or almond milk.


Preparation Time : 5 minutes
Cook Time : 15 minutes
Total Time : 20 minutes
Servings : 24 pieces


1 cup mango cubes
½ cup milk
1 cup sugar
3 cup coconut grated
¼ tablespoon cardamom powder


Firstly, in a blender take 1 cup mango and ½ cup milk.
Blend to smooth puree adding more milk if required.
Transfer the mango puree to large kadai.
Also add 1 cup sugar and mix until sugar dissolves completley.
Further add 3 cup coconut keep stirring till the mixture starts to thicken continue to cook on medium flame stirring continuously and after 15 minutes, coconut mixture will start to separate from pan.
Now add ¼ tablespoon cardamom powder and mix well.
Transfer the prepared mixture into a greased plate lined with baking paper set well forming a block and cut into pieces.
Finally, serve mango burfi / mango coconut barfi or store in airtight container for a week in the refrigerator.


Indian mango kulfi is a instant dessert that is made with condensed milk, mango pulp and cream.
For best results follow my detailed step-by-step photo instructions and tips.


1 ½ cup mango pieces, cubed (use sweet mango)(1 medium)
½ tin sweetened condensed milk(milkmaid)
200 ml whipping cream or 250 ml cream(chilled)
1/4 tablespoon elaichi (cardamom powder)
1 pinch kesar (saffron) (optional for color)


Soak kesar or saffron in 2 tablespoon hot water. This is optional.
Wash and peel mango. Chop them to cubes and add to a blender jar.
Add chilled cream, saffron, condensed milk and cardamom powder to the jar.
Blend on a medium speed until smooth.
Add chopped pistas. Give a good stir.
Pour the mixture to the kulfi moulds and refrigerate until set.
Rub the moulds in between your palm or dip them in a bowl of water.
Gently loosen and remove mango kulfi.
Garnish with crushed pista. Serve with love.


Preparation Time :15 Mins
Cook Time :45 Mints
Makes :4-5 Perfect Squares & Some Small Pieces


2 and 3/4 cups Mango Pulp
1 tablespoon Ghee


In a heavy bottom vessel add the ghee and when it is hot add the mango pulp.
Keep stirring the mixture every 10-15 minutes so that it does not stick to the vessel.
The mixture will reduce in quantity, there will be a change in color and after 45 minutes transfer this mixture to a greased (with very little ghee) plate. I used 2 and 3/4 cups of pulp and it cooked down to 3/4ths of a cup approximately. So a very small plate is enough.
Left the plate undisturbed for one more hour and then cut it into pieces.
Garnish it with nuts of your choice.

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