Angel.. Mango Angel.. My heart is so sore.. It wants you some more!

Well, really we are not kidding. Mangoes are perhaps the most awaited fruits ever. And what not one will do and go to lengths to eat one! As we write this, we can almost feel the taste just making tornados in our mouth.

The best part being that there are so many varieties that one or the other can be a favorite of everyone in the family. Alphonso, Dussehri, Langda, Badaam, Safeda, Fajri, Banganapalli, Chaunsa, Kesar, Kalmi, Neelam, Totapuri are a few to mention. Which one is your favorite?

We thought while we are at it, why not compile a few recipes that can be made from raw as well as ripe mangoes and set you grooving in summers! So here, walk through the wonderland of mangoes!

1. Aam Panna

Ing:

Raw mangoes: 3

Sugar: about 1 cup, depends on the sourness of the mangoes

Black salt: As per taste

Cumin Powder: 1 tsp

Method: Boil the mangoes or roast them till they are soft. Mash them into a pulp and add the other ingredients. Stir properly so that the sugar dissolves completely. Store this in refrigerator. While serving, add this 1 to 2 tbsp of this pulp in a glass and fill the rest will cold water. Garnish with mint leaves. You key to beat the heat is ready.

2.Raw mango chutney

Ing:

Raw Mangoes: 2

Bunch of mint leaves: 1

Salt: As per taste

Green chillies: 2 to 3

Cumin powder: 1 tsp

Method: Peel the mangoes, remove the seed and cut into chunks. Wash the mint leaves thoroughly and chop roughly. Now add the mangoes, mint leaves, chillies, salt and cumin seeds into the grinder and make a smooth and fine paste. You may need water to adjust the consistency with water. Enjoy with any pakoras or just with bread or parantha.

3. Launji

Ing:

Raw mangoes: 2 to 3

Jaggery: 1/4th cup

Oil: 1 tbsp

Asafoetida: 1 tsp

Cumin seeds: 1/2 tsp

Mustard seeds: 1/2 tsp

Turmeric: 1/4 tsp

Red chillies powder: 1/2 tsp

Salt: As per taste

Garam masala: 1/2 tsp

method: Peel the mangoes and cut them into 3 inch chunks. Heat the oil in a pan. Add cumin seeds and as they crackle, add the rest of the spices. keep stirring for a minute. Now add the mangoes, salt and jaggery. Add sufficient water. Cook the launji tll the magoes soften. Yummy launji is ready.

4. Instant mango pickle

Ing:

Raw mango - 1

Red chilli powder - 1 tsp

Turmeric - a pinch

Asafoetida - 1 tsp

Salt - As per taste

Mustard oil - 1 tblsp

Mustard - 3/4 tsp

Asafoetida - 1 tsp

Method: Clean the mango and chop finely. Now add the other ingredients and mix properly with a spoon. Heat a pan and add oil and aqdd mustard seeds . Switch off the stove and add turmeric,red chilli powder and mix well. Add salt and raw asafoetida and mix everything with the chopped mango.Mix well and you are done with your instant mango pickle!

5. Mango lassi

This is the easiest of all

Blend some ripe mango pulp, yogurt/curd and a little cream and voila! You will get a thick and yummy lassi! Serve in tall glasses and garnish with a mint leaf. Slurrrrp!

6. Aamras

Another easy recipe that takes just a few minutes and tastes divine.

Blend in some fully ripe mangoes with some milk, cardamom powder and few strands of saffron (optional). Bring to a smooth consistency and aamras is ready to be taken to the dining table. Traditionally aamras is served with puris. We are drooling over this already!

P.S.: You may use dry fruits for garnishing.

7. Aamrakhand

Ing:

Fresh ripe mango pulp: 2 cups

Hung curd: 2 cups

Sugar: 1/2 cup

Cardamom powder: 1 tsp

Almonds: 10-15 sliced

Pistachios: 10-15 sliced

Method: To obtain the hung curs, pour the curds in to a thin muslin cloth and hang it overnight. Next morning, add the puree of the mangoes, cardamom powder and sugar to the hung curd. Keep mixing till a fluffy and light consistency of the mixture is obtained. You may use a blender if required. Remove in a bowl. Add the nuts and cool. Serve with anything on the table. Aamrakhand goes well as a dessert too. But always serve chilled. Enjoy!

We are running off to market to buy some mangoes. Are you still reading? :P