Mango recipes are a must-have during summer — and if you’re looking for the best ones, you’re in the right place.
In this post, I’ve shared 30 easy and delicious mango recipes using both raw and ripe mangoes. From pickles and chutneys to drinks and desserts — these are the mango recipes I grew up eating, and some I created later.
Each one comes with a memory, a bit of tradition, and a whole lot of flavour. But before we dive into the summer mango recipes, let me take you back to the mango-filled summers of my childhood — because that’s where it all began.
When I was a kid, summers meant two things — school holidays and mangoes.
Every summer, we would go to our village. One of our favorite things to do in the morning was to run outside with baskets.
Because of the strong wind at night, small raw mangoes would fall from the trees. We kids would rush to pick them up before anyone else. It felt like a fun race! We would bring them back home and give them to mummy.
And yes — we never went empty-handed. Along with our baskets, we would also carry a small blade, some salt, and red chilli powder. Why?
So we could slice the mangoes right there, dip them in salt and chilli, and eat them while sitting or swinging on the tree branches. We didn’t even think of washing them — back then, nothing else mattered except the tangy bite of those fresh raw mangoes.
Some mangoes would fall and crack — those were the ones that were about to ripen. We’d even play with the big seeds after eating, using them as toys for the rest of the day.
Mummy would use the rest of the mangoes to make all kinds of tasty things — spicy pickles, sweet-sour gudamba, and chutneys that made even plain dal-chawal feel like a treat.
The whole house would smell of mustard oil and hing when she cooked gudamba in a big kadhai. We would keep checking the kitchen to see if it was ready, just so we could get a bite with roti.
The mango tree was not just for mangoes — it was also our playground. I used to swing from the branches, and my cousins and I would laugh and play around it.
Sometimes we even fought about who got the biggest or juiciest mango. That was just part of the fun.
Afternoons were for ripe mangoes. There would be big buckets full of mangoes soaked in cold water. All of us kids would sit together and eat them — our hands sticky, our mouths full, and no one counting how many.
My father had many mango trees in our farm. I still remember — during mango season, there were mangoes everywhere in our house.
Under every bed, in every corner, there were sacks full of mangoes covered with newspapers. It felt like we were living inside a mango godown!
Every day, some mangoes would become fully ripe. My father and uncle would choose the best ones and give them to us. And the best part? No one stopped us from eating.
Mango is called the king of fruits — but during those summers, we felt like kings. We could eat as many mangoes as we wanted, anytime.
No one said, “enough,” and we didn’t have to count how many we ate — unlike today, when we order mangoes online and worry about the price.
In our home, no meal was complete without mangoes during summer. We used to eat them not just as snacks but also after lunch or dinner. It was like a sweet ending to every meal.
Some mangoes would get overripe or have black spots. That’s when mummy and my aunt would make aam papad so that nothing was wasted.
The pulp was spread on steel plates or parat and dried in the sun. We kids would protect it like a treasure — scaring away crows and covering it quickly if the wind came.
I was very choosy about mangoes back then — I didn’t like mangoes with even one small black spot. I loved the firm ones. My favorite way to eat them? Peel the mango like a banana and take a big bite. That first juicy bite… it felt like heaven.
Since we had so many mangoes, mummy would make different types of recipes — pickles, chutneys, sweets, and more. Some of the recipes I’m sharing in this blog post are her recipes. Some are my own — made later with mangoes from the market.
Our whole summer days were around mangoes — picking them, sorting them, peeling, eating, and helping in the kitchen. And the best part? We never got bored of it.
Sometimes I feel bad for today’s kids. They didn’t get to live that life. They don’t know what it feels like to wake up to the smell of ripe mangoes in every corner of the house.
They haven’t run under trees to collect fallen mangoes, sat on branches eating raw ones with salt and chilli, or guarded aam papad from crows. That time was full of small joys — and we didn’t even know how special it was.
Even now, when I smell a raw mango or eat a sweet ripe one, I feel like I’m back in that time — running barefoot, smiling, and holding a mango like it was my biggest treasure.
That’s the magic of mango season. It’s more than just a fruit — it’s memories, flavors, and happiness. And that’s why I wanted to write this blog post — to share the ripe mango recipes and raw mango recipes we grew up eating, from raw mango pickles to ripe mango sweets.
I hope these summer mango recipes bring a little bit of that summer feeling into your kitchen too.
About These Summer Mango Recipes:
This blog post is a collection of summer mango recipes that include both raw and ripe mangoes — from traditional Indian pickles to sweet desserts and refreshing summer drinks.
Some of the mango recipes are straight from my mother’s kitchen, made with mangoes from our family farm. Others are my own versions, created later with mangoes available in the market.
Each one holds a special place in my heart and brings back memories of summer.
Whether you’re looking to make something quick and easy or want to try a traditional recipe that takes a little time, you’ll find a variety here to suit your taste.
What You’ll Find in This Post:
Mango Desserts & Sweets
These ripe mango recipes are sweet, creamy, and perfect for summer. If you’re looking for delicious mango dessert recipes, this list will satisfy every craving.
Recipe of Mango Shrikhand
Mango Kalakand Recipe
Mango Rava Kesari
Mango Phirni Recipe
Mango ice cream
How to make Mango kulfi
Aamras Recipe
Mango Coconut Laddoo
Eggless Mango Cake Recipe
2 Ingredient Instant Mango Ice Cream Recipe
No-bake mango dessert
Mango Drinks
Cool down with these refreshing mango drinks made from both raw and ripe mangoes. These summer mango recipes are perfect for hot afternoons and festive occasions.
Mango Frooti Recipe
Mango Mastani Recipe
Recipe for Aam Panna
Mango Milkshake
Mango Lassi
Raw Mango Sattu Drink
Indian Mango Pickles & Condiments
If you love bold and tangy flavors, these raw mango recipes will take you back to traditional Indian kitchens. Each mango pickle recipe is full of spice, aroma, and homemade goodness. If you are someone who loves pickling, then you might want to check out The Ultimate Guide to Indian Pickles.
Aam ka Achaar Recipe
Mango Pickle Achar
Aam ka Kuchha
Kannimanga Achar Recipe
Kadumanga Achar – How to make Instant Mango Pickle
Check out this recipe
Mango Chutneys & Spreads
These are perfect for pairing with parathas, rotis, or rice. This list includes some of the most flavorful raw mango recipes and mango-based spreads that will brighten up any meal.
Raw Mango Chutney Recipe – Aam ki Chutney
Pacha Manga Chammanthi
Aam ka Chunda
Aam ka Murabba
Aam ki Launji – How to make Instant Gudamba Recipe
Recipe of Mango Jam
Others:
These raw mango recipes are savory, tangy, and simple to make. From mango rice to raw mango corn chaat, these are everyday dishes you’ll want to cook again and again.
Recipe for Mango Rice
Raw Mango Corn Chaat Recipe
Tips for Buying & Using Mangoes:
For pickles, choose firm, sour raw mangoes
For desserts, ripe and sweet mangoes like Alphonso, Kesar, or Langra work best
Store ripe mangoes in the fridge if not using immediately
Freeze mango pulp in ice cube trays to use later in smoothies or sweets
Mango Varieties in India:
There are many types of mangoes grown across India. Here are some popular ones:
Alphonso (Hapus): Sweet, rich, non-fibrous, best for desserts
Langra: Tangy-sweet, fibrous, good for juicing
Dussehri: Soft, sweet pulp, great for eating fresh
Kesar: Saffron-colored, fragrant, used in sweets
Totapuri: Slightly tangy, firm, best for pickles and curries
Banganapalli: Large, sweet mangoes from Andhra Pradesh
Safeda: Very sweet and juicy, good for shakes
Frequently Asked Questions?
Can I use frozen mango pulp for desserts?
Yes! Just make sure it’s not too watery. It works great for shrikhand, kulfi, and ice creams.
How do I store grated raw mango?
Mix with salt and store in an airtight container in the fridge for a few days. Use it quickly for pickles or chutneys.
What’s the difference between aam ka achar and gudamba?
Aam ka achar is usually dry or semi-dry and spicy. Gudamba is sweet, tangy, and more chutney-like.
Which mango is best for making pickles?
Totapuri and raw Rajapuri are great for pickles. They’re firm and have less fibre.
Can I freeze mango pieces for later use?
Yes. Peel, cut, and freeze in zip-lock bags. Use them for milkshakes or mango pulp later.
I hope this collection helps you enjoy mangoes in more ways than one. Whether you’re making a spicy pickle to go with your meals or whipping up a creamy mango dessert, there’s something here for every mango lover.
If you grew up with mango memories like mine — or even if you’re just discovering new mango recipes now — I’d love to hear from you. Leave a comment below and let me know your favorite mango dish.
And don’t forget to subscribe so you never miss a new recipe update. Let’s make this mango season truly delicious!
