#DiscoverMore About Lip-Smacking Mango Dishes from Across India

It’s rare to find someone who doesn’t like mangoes. Whether it is eating sliced mangoes as a healthy snack, mango dip with chips, a raw mango pickle with lunch or sipping on a glass of mango cider, there are many ways to enjoy this versatile fruit. In fact, even the way people relish mangoes differs from region to region owing to their cultural diversity. Many states across India have traditional mango delicacies that reflect their traditions. This Mango Day, July 22nd, we help you #DiscoverMore about the king of fruits and its regional avatars so you know exactly what to try when you take a road trip to these places in your Ford. Read on.

Aam Kasundi, West Bengal

Want to taste the deliciousness of mango throughout the year? This is the perfect dish. While the Bengali cuisine is famous for its mouth-watering sweets, Aam Kasundi is far from that flavour. And if you’ve eaten enough of Bengali food, then you know how integral mustard sauce – or kasundi – is to this cuisine’s traditional dishes. Now think of that same kasundi, but mixed with mango; sounds delectable, isn’t it? The best part is that Aam Kasundi is quite versatile; you can use it as a dip with sandwiches, burgers, and rolls or even marinade chicken or fish with it for the main course curry.

Mango Pachadi, Kerala

Pachadi is a coconut-rich, yoghurt-based dish made with seasonal fruits or vegetables. It is a popular item in the delicious South Indian thali. While it can be made with different ingredients like cucumber and beetroot, during summer, it’s made with mango. The rich flavours of coconut, turmeric, jaggery and mango, amongst others make for a delicious sweet pachadi that’s best had with rice and papad. Though you can visit any South Indian restaurant and enjoy a decent mango pachadi, for the real deal, you might have to travel to Kerala. So next time you drive down to anywhere in Kerala in your Ford Figo, you know what to buy to take home.

Mambazham Sambar, Tamil Nadu

If you prefer food with subtle, mellow flavours, then you might just love Mambazham Sambar – a traditional mango sambar that hails from Tamil Nadu. The thing about this dish is that the sweetness of the mango subsides during the cooking process, blending with chillies, tamarind and coconut in the sambar to add a distinctive tanginess and sweetness. This dish is best served with rice and a generous dollop of ghee. Get in your Ford EcoSport and head over to any city in Tamil Nadu, from Chennai to Salem to try this delicious variation of the conventional sambar.

Prawn Curry with Raw Mango, Goa

When it comes to the best and freshest seafood in the country, there’s one place that stands out – Goa! And while Goa has plenty of delicacies that you cannot ignore (vindaloo, xacutti, bebinca), there’s simply nothing like a plate of authentic prawn curry with rice. And what gives it that yummy flavour is the raw mango that is often added to the dish. The prawns and coconut add a rich, creamy flavour while the mango leaves an acidic tinge. A beach shack, that balmy sea breeze and a plate of prawn curry with rice (that you won’t want to share) are really what holiday dreams are made of.

Mango Murabba, Punjab

Made from sour, unripe mangoes, this is a traditional North Indian dish that once you taste, you won’t be able to stop eating. Although the method of cooking it and the ingredients involved are relatively simple and straightforward, the flavour is anything but simple. This sweet and sour preserve is a delight to the taste buds and can be eaten with rotis or parathas. You can even slather it on some bread as you would do with a regular jam for a delicious snack. This dish can also double up as dessert, so you can have it after any meal to satisfy your sweet tooth!

Carry this as a multipurpose spread in your snack pack during road trips with kids and satiate those hunger pangs to avoid unnecessary stops enroute to your destination.

Baflo, Gujarat

The Gujarati version of Aam Panna, Baflo, is a refreshing raw mango drink that will keep you hydrated during the ruthless summer months. The interesting part about baflo is that it is made by roasting raw mangoes over a wood fire, which adds a smoky and earthy flavour to the drink. It’s usually served with lunch, but you can even have it as an energising drink at any time of the day. If you ever visit the city of Junagadh in Gujarat, make sure to add this to your list of “things to do”.

As you can see, whether you enjoy sweet food or savoury, there’s a special traditional mango delicacy to satisfy all your cravings. Most regional cuisines use mangoes in different ways to highlight other flavours or simply to let this king of fruits shine. And don’t worry if you cannot travel to any of these places. Most of these recipes are quite easy to make. So, bring home some mangoes and #DiscoverMore on the different ways that they can be used in your daily meals.