Recipes

Classic Mango Lassi (Cafe-Style)

Serves: 2 (12 oz / 350 ml each)
Time: 5 min • Difficulty: Easy

Ingredients

• Ripe mango flesh – 2 cups (about 2 large mangoes / 300 g)

• Full-fat plain yogurt – 1 cup (240 g)

• Cold milk or water – ½ cup (120 ml)

• Sugar or honey – 1–2 tbsp (12–24 g), to taste

• Ground cardamom – ⅛ tsp (a pinch)

• Ice – 1 cup (about 8 cubes), optional

• Saffron strands & chopped pistachios, optional garnish

Instructions

1. Blend mango, yogurt, milk/water, sugar, and cardamom until silky.

2. Add ice for a thicker, colder lassi and blend again.

3. Pour into chilled glasses; garnish if desired.

Storage: Refrigerate up to 24 hours (shake before serving).

Mango picks: Alphonso or Kesar for intense aroma

Nutrition (per serving): ~230 kcal • 7 g protein • 43 g carbs • 5 g fat • 38 g sugar • 2 g fiber • 60 mg sodium

Thai-Style Mango Sticky Rice

Serves: 6 •
Time: 1 hr (mostly passive) •

Difficulty: Medium

Ingredients

• Glutinous (sweet) rice – 1½ cups (300 g), soaked 30–60 min

• Coconut milk (full-fat) – 1 can (13.5 oz / 400 ml)

• Sugar – ⅓ cup + 2 tbsp (95 g total)

• Salt – ½ tsp

• Ripe mango – 3 large (about 900 g flesh), sliced

• Toasted sesame seeds or mung beans – 1 tbsp (optional)

Instructions

1. Steam soaked sticky rice 20–25 min until tender (or use a lined steamer).

2. Warm the coconut milk with ⅓ cup of sugar and ½ tsp of salt until the sugar and salt are just dissolved (don’t boil).

3. Transfer hot rice to a bowl; gently fold in ¾ of the coconut mixture. Rest 15 minutes to absorb.

4. For sauce, simmer remaining coconut mixture with 2 tbsp sugar for 2–3 minutes until slightly thick.

5. Plate the rice, top with mango, and spoon over the sauce; sprinkle with sesame seeds.

Storage: Rice best same day; refrigerate components separately up to 2 days.

Mango picks: Sweet, low-fiber (Alphonso, Kesar, Ataulfo/Honey).

Nutrition (per serving): ~380 kcal • 5 g protein • 63 g carbs • 12 g fat • 37 g sugar • 2 g fiber • 160 mg sodium

Fresh Mango Salsa (No-Cook)

Serves: 6 (about 3 cups) • Time: 10 min • Difficulty: Easy

Ingredients

• Ripe mango – 2 cups (300 g), ¼-inch dice

• Red bell pepper – 1 cup (150 g), ¼-inch dice

• Red onion – ¼ cup (40 g), minced

• Jalapeño – 1, seeded & minced (leave seeds for heat)

• Fresh cilantro – ¼ cup (10 g), chopped

• Lime juice – 3 tbsp (45 ml)

• Salt – ½ tsp (or to taste)

• Ground cumin – ¼ tsp (optional)

Instructions

1. Toss all ingredients; rest 5 minutes.

2. Adjust salt/lime. Serve with chips, tacos, grilled fish, or paneer.

Storage: 2 days refrigerated; best within 12–24 hours.

Mango picks: Kent/Keitt/Ataulfo with firm ripe texture.

Nutrition (per ½-cup serving): ~45 kcal • 1 g protein • 11 g carbs • 0 g fat • 9 g sugar • 1 g fiber • 150 mg sodium

No-Bake Mango Cheesecake (Set with Gelatin or Agar)

Serves: 10 • Time: 25 min active + 6 hr chill • Difficulty: Medium

Crust

• Digestive biscuits or grahams – 200 g (about 14 sheets)

• Unsalted butter, melted – 6 tbsp (85 g)

• Sugar – 1 tbsp (12 g), optional

  • Pinch of salt

Filling

• Cream cheese (room temp) – 16 oz (450 g)

• Greek yogurt – ¾ cup (180 g)

• Powdered sugar – ¾ cup (90 g)

• Vanilla – 1 tsp

• Mango purée – 1½ cups (360 g), strained

• Gelatin – 2½ tsp (7–8 g) OR Agar-agar powder – 2 tsp (6 g)

• Hot water – ¼ cup (60 ml)

Topping

• Mango purée – ¾ cup (180 g)

• Sugar – 2 tbsp (24 g), to taste

• Lime juice – 1 tsp

Instructions

1. Crust: Pulse biscuits to fine crumbs; mix with butter, sugar, salt. Press into a 9-inch (23 cm) springform tin. Chill.

2. Bloom set: Dissolve gelatin/agar in hot water; cool 3–4 minutes.

3. Filling: Beat cream cheese, yogurt, powdered sugar, vanilla until smooth. Mix in 1½ cups mango purée. Stream in dissolved gelatin/agar while mixing.

4. Pour into crust; chill 4–6 hours until set.

5. Topping: Simmer topping ingredients 2–3 min; cool. Spread over set cake. Chill 30 minutes more before slicing.

Storage: 4–5 days refrigerated.

Mango picks: Alphonso/Kesar for vibrant color; strain fibrous varieties.

Nutrition (per slice): ~360 kcal • 6 g protein • 34 g carbs • 22 g fat • 24 g sugar • 1 g fiber • 210 mg sodium

Quick Sweet & Spicy Mango Chutney (Stovetop)

Makes: ~3 cups • Time: 30–35 min • Difficulty: Easy

Ingredients

• Ripe mango – 4 cups (600 g), ½-inch dice

• Sugar – ½ cup (100 g) (use jaggery for deeper flavor)

• Apple cider vinegar – ½ cup (120 ml)

• Onion – ½ cup (80 g), finely chopped

• Fresh ginger – 1 tbsp, minced

• Garlic – 2 cloves, minced

• Raisins – ¼ cup (35 g)

• Red chili flakes – ½–1 tsp

• Salt – ¾ tsp

• Ground cumin – ½ tsp

• Mustard seeds – ½ tsp

• Oil – 1 tbsp (15 ml)

Instructions

1. Warm oil; bloom mustard seeds (30 sec). Add onion, ginger, garlic; sauté 2–3 min.

2. Add mango, sugar, vinegar, raisins, chili, salt, cumin.

3. Simmer 18–22 minutes, stirring, until jammy but with soft chunks.

4. Cool; jar and refrigerate.

Storage: 3 weeks refrigerated; 6 months if properly water-bath canned.

Mango picks: Slightly underripe (holds shape).

Nutrition (2 tbsp): ~60 kcal • 0 g protein • 14 g carbs • 0 g fat • 12 g sugar • 0.5 g fiber • 85 mg sodium

Creamy Mango Kulfi (No Ice Cream Maker)

Serves: 8 (pops or small molds) • Time: 15 min active + 6 hr freeze • Difficulty: Easy

Ingredients

• Condensed milk – 1 can (14 oz / 396 g)

• Evaporated milk – 1 can (12 oz / 354 ml)

• Heavy cream – 1 cup (240 ml)

• Mango purée – 1½ cups (360 g)

• Cardamom – ¼ tsp

• Saffron – 10 strands, soaked in 1 tbsp warm milk (optional)

• Chopped pistachios – 2 tbsp (optional)

Instructions

1. Whisk condensed milk, evaporated milk, cream.

2. Stir in mango purée, cardamom, saffron milk, and pistachios.

3. Pour into kulfi molds/pops; freeze 6–8 hours.

4. To unmold, dip molds in warm water for 10–15 seconds.

Storage: 1–2 months frozen, sealed.

Mango picks: Alphonso/Kesar/Ataulfo for sweetness and color.

Nutrition (per kulfi): ~260 kcal • 5 g protein • 27 g carbs • 15 g fat • 26 g sugar • 0.5 g fiber • 55 mg sodium

10-Minute Aamras (Maharashtrian/Gujarati)

Serves: 4 • Time: 10 min • Difficulty: Easy

Ingredients

• Ripe mango flesh – 3 cups (450 g)

• Warm milk or water – ¼–½ cup (60–120 ml), as needed

• Sugar or jaggery – 1–2 tbsp (12–24 g), optional

• Cardamom – ⅛ tsp

• Saffron – 6–8 strands (optional)

• Pinch of salt (enhances sweetness)

Instructions

1. Blend mango with ¼ cup liquid, sugar (if using), cardamom, saffron, and salt until pourable but thick; add more liquid only if needed.

2. Chill 30 minutes for best flavor. Serve with puri, chapati, or as a dessert.

Storage: 2 days refrigerated; freeze up to 2 months.

Mango picks: Alphonso/Kesar for classic taste; adjust sweetness for other varieties.

Nutrition (per serving): ~160 kcal • 2 g protein • 38 g carbs • 1 g fat • 33 g sugar • 3 g fiber • 30 mg sodium