Mangoes hold a special place in the heart of every Indian. And whether it is the fleshy and juicy fruit itself or the parts of a mango tree – its bark, leaves, skin, flesh there is some use for each of its parts.
In Ayurveda the seed is used to treat diabetes and other health conditions. The leaves are used for festivals, rituals, festivities and are considered holy and it is also said to signify Goddess Lakshmi and is known to keep the negative energy at bay. Mango skin is a powerhouse of nutrition.
Talking about the culinary delicacies Mango is a versatile fruit and the list is simply endless, incorporating it in ripe and raw form the fruit makes delectable dishes both sweet and savoury. In India each state has its own delicacies prepared. Not limited to dishes they are used in preparing Beverages too Aam Panna, Mango Lassi, Mango Mastani and the list is endless.
The Punjabi Mango Pickle and the dry mango powder known as Amchoor powder is used in curries, chutneys, Punjabi Chole, and various other preparations. The Angamaly Manga Curry (Raw Mango Curry) from Kerala is simply delicious.
Here are some recipes for you to try:
- Fresh Mango and Cream Cake courtesy Pallavii Gupta, Founder, The Kind Roastery & Brewroom, Bengaluru
- Mango & Avocado Summer Toastie courtesy Abhinav Singh, Executive Pastry Chef, Shangri-La Bengaluru
- Amrakhand (Mango Shrikhand) courtesy Chef Reetu Uday Kugaji, Culinary Expert & Chef Consultancy and Founder, Rukma Enterprise
Read the full story that first appeared in the May 2025 issue of Seema Magazine here:
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