Showing posts with label Mango Recipes. Show all posts
Showing posts with label Mango Recipes. Show all posts

Monday, 10 July 2017

Mango Jam / Homemade Mango Jam

Season of Mango is almost over! This mango season we had enough of Mangoes both raw and ripe. I used raw mangoes to prepare Mango chutney and Aam Panna. Though the mango season is coming to an end for this year, mango lovers  (like me) are really sad to say good bye to their favourite fruit. How is the idea if we can preserve the flavour of our favourite fruit for few more days. Yes you got me right I am talking about Mango Jam or Mango preserve.

I learnt to prepare mango jam from my mother who prepares every year in large batch which serves almost to the coming mango season. No preservative is added while preparing mango jam and stored in refrigerator, it remains as it is for long time. If you search vegetable shops there is possibility that you would get some raw mangoes and you can prepare and store this mango jam for few more months.

Mango Jam / Homemade Mango Jam

Raw Mango - 1 kg
Sugar - 1 kg


1. Wash and clean the mangoes and cut the top part (attached to the stem).
2. Take the mangoes in a pressure cooker and add required water. Put one or two whistle.
3. After releasing the pressure, allow them to cool and peel the skin.
4. Scrap the pulp using a spoon and discard the seed.
5. Now use a sieve and pass the pulp through it.
6. Collect the smooth pulp and take it in a pan.
7. Add sugar in the pan and keep on stirring under medium flame.
8. Keep cooking it until it gets thick and leaves the sides, it will take around 10 to 15 mins.
9. Allow it to cool and later store in glass air tight container.

Friday, 19 May 2017

Mango Milkshake

I was going through yesterday's newspaper where it was mentioned pre-monsoon showers have already started and monsoon is coming on time. We, Bangloreans are experienced rains in the month of May which has started already. But other places of India is still feeling the impact of Summer heat wave. Even few days back Bangalore was too hot and it feels good when your better-half enters the kitchen on weekend and come out with the chilled glass of Mango Milkshake.

I think there are very few people in our country who does not relish mangoes. So our family is not an exception. He bought mangoes in bulk but before the vacation (yes I am on vacation :)) I was loaded with projects and could not find time to use those ripe mangoes. So he announced a day before that he is going to make a delicious mango milkshake next day. He often announces but sometimes he forgets to execute :P...But our daughter did a good follow up job so next day I relished the glassful of mango milkshake. In between I did another job, I told once the shake is ready call me I will pour and garnish them and click pics so that I can post them here as I knew my blog does not have the recipe of mango milkshake. I give the credit of mango milkshake recipe to my dear husband. Thank you Avijit!

Mango Milkshake


Ripe Mango - chopped, 2 cups
Milk - 11/2 to 2 cups, chilled
Sugar - 2 to 3 tablespoon


1. Take the chopped mangoes in a blender and make a smooth puree.
2. Add the milk and sugar in the blender and blend once again.
3. Pour in the glass and serve chill.

Tips: If you are not using chilled milk after preparing keep the milkshake in refrigerator for 1 hour and serve it chilled/

Thursday, 28 February 2013

Green Mango Chutney (Kancha Aamer Chutney)/Bengali style Mango Chutney

When the summer comes after spring the first fruit we all thought about is none other than mango. Green unripe mangoes are rich source of vitamin C and pectin. Raw mangoes are good for constipation, liver and also act as anti-virus, anti-cancer, anti-cardiovascular agent due to its antioxidant properties. Green Mango Chutney is known as ‘aamer chutney’ in Bengal. It is a specialty Bengali cuisine. Here I am sharing the mouth watering and simple recipe with you all. Enjoy the Summer!

Green Mango Chutney (Kancha Aamer Chutney)


  • Raw Mango – 1 or 2 nos, peel off skin & cut into small pieces, remove the seed.
  • Mustard seeds – ½  teaspoon
  • Turmeric powder – ½ teaspoon
  • Salt
  • Dry red chili- 3-4 nos
  • Sugar – 1cup
  • Panch phoron roasted and crushed – 1 teaspoon
  • Refined oil – 2 teaspoon


1. Boil the mango pieces and drain the water. 

2. Heat oil in a pan and add dry red chili and mustard seeds for seasoning. 

3. Now add the boiled mango and sauté it. Add turmeric powder, salt to taste and little water into the pan. 

4. Start adding the sugar and keep on stirring it. When the consistencies becomes thick switch off the gas and sprinkles the crushed panch phoron powder and serve it after cooling for better taste.

Note: Green Mango Chutney can be stored in refrigerator for more than a week. Panch phoron is used in Bengali cuisine. It contains five spices Fennel seeds, Fenugreek seeds, Nigella seeds, Cumin seeds and Radhuni seeds. Instead of radhuni, black mustard seeds can be used.