Celebrate Mango Season With These 3 Mouthwatering Recipes

Mango season, heralded by the arrival of vibrant hues and fragrant breezes, brings forth nature’s golden treasure – the mango. From luscious Alphonso to juicy Kesar, this beloved fruit inspires a plethora of delectable creations. Indulge in the rich sweetness of Mango Jalebi, where ripe mango slices are dipped in batter and fried to perfection, then bathed in saffron-infused syrup. Delight in the aromatic Mango Pulao, where basmati rice meets succulent mango cubes, embellished with a fragrant medley of spices and nuts. And cool off with Aam Panna Cooler, a refreshing blend of tangy raw mango, mint, and spices, offering a burst of rejuvenating flavor.

Mango Jalebi recipe by Maharaj Bhawar Singh, Rajdhani

Ingredients:

1 Alphonso Ripe Mango

200 gms Sugar

1 gm Kesar

250 gms Water

200 gms Maida

300 gms Ghee

1 Cup Chopped Dry Fruits

Method:

Mix Maida & Water one Day In Advance To Create A Batter.

Melt Sugar With Water To Make a Syrup, then add Saffron.

Cut Mango Slice And Keep It Aside.

Heat Ghee in a Kadhai.

Dip The Mango Slices In The Batter And Fry In The Kadhai.

Soak Fried Mango Slices In The Sugar Syrup And Take Out.

Sprinkle Chopped Dry Fruits And Serve Hot.

Mango Pulao by Maharaj Bhawar Singh, Rajdhani

Ingredients:

1 cup Basmati rice

1 Ripe Mango

1 tbsp Almond flakes (Badam)

1 tbsp Cashew nut (Kaju)

1 tbsp Raisins (Kismis)

2 tbsp Pure ghee

1/4 tbsp Cinnamon

1/4 tbsp Cloves

1/4 tbsp Jeera

10 pcs Elaichi

Bay leaf (Tej Patta)

Curry Leaves (Kadi pata)

Salt to taste

Method:

Soak the rice in normal water for 2 hours.

Cut Mango cubes.

Rinse the soaked rice properly.

Boil the rice for 10 mins and drain the water from the cooker.

Temper with Desi ghee, jeera, badam, kaju, kismis, elaichi, kadi pata, tej pata, clove.

Add cooked rice and mix well.

Add mango pieces on top of the dish and stir well for taste.

Aam Panna Cooler recipe by Maharaj Bhawar Singh, Rajdhani

Ingredients:

250 gms Raw mangos

2 tbsp Cumin powder

1/2 tbsp Black pepper corns, crushed

Black salt (Kala Namak), to taste

10 gms Mint Leaves

100 gms Sugar

1 litre Cold water

Ice cubes

Method:

Wash and boil the mangoes. Let them cool, peel, mash, and strain the pulp.

Add one cup water in the pulp.

Add black salt, crushed mint leaves, and grind.

Add cumin powder, sugar, and remaining cold water to the mixture. Stir until sugar is dissolved.

Divide the mixture into tall glasses.

Fill glasses with ice cubes and stir well before serving.