If your Instagram feed is overtaken by bowls of the viral mango sago pudding, then you know that mango season has arrived in all its glory. But, if you are serious about mangoes, there is only one place to go: India, home to over 1500 varieties of this king of fruits and a mind-boggling array of mango-based culinary traditions.
While the world continues to drool over mango lassi, aamras, and fiery mango pickles, India’s culinary map is dotted with lesser-known savoury mango dishes that deserve the spotlight. In some states, 14th-15th April marks the official start of the mango season, making this the perfect time to explore regional delicacies. If you are in India this week, here’s a list of five unique savory mango dishes from across India that are worth seeking out.
Meen Manga/Alleppey-style Fish Curry (Kerala)
If you are in Kerala in the summer, Meen Manga (literally translates to “fish mango”) is an unmissable dish. This tangy and rich fish curry is made with raw mangoes, coconut milk, and an oily fish. The aroma of the spices and the mangoes that rise when the curry lands on a steaming dome of rice creates an irresistible urge to dig in and savor every bite.
Mangalore-style Mango Curry (Karnataka)
South Indian cuisine really knows how to champion a single ingredient and Mangalore-style Mango Curry is proof perfect. Made with the indigenous, smaller variety of ripe mangoes (the sweet and sour kind), it’s almost impossible to get this dish anywhere outside India. This tangy, sweet, and savoury curry—usually served with steamed white rice and slices of uncooked mangoes—is guaranteed to send your tastebuds singing.
Raw Mango Dal (Pan India)
There is a version of this dal in almost every Indian cuisine. The Bengali version of this dal is not only a delicious way to welcome the summers, but is also considered a preventative against seasonal colds. The dal is pressure cooked with raw mango pieces and tempered simply with mustard seeds and dry red chillies, allowing the flavor of raw mangoes to shine through. Eat with a crispy papad or stir fried potatoes and you have a nutritious and delicious vegan meal.
Fajeto/Gujarati Mango Kadhi (Gujarat)
No other community reveres mangoes like the Gujarati community does. Their most famous culinary contribution to the world is definitely the creamy aamras (mango pulp), but the lesser known mango kadhi is a dark horse. The base of the kadhi is a mixture of chickpea flour, yoghurt, and spices. Chunks of sweet, ripened mangoes are added along with jaggery or mango pulp that further accentuates the mango flavour. This sweet, salty, tangy dish is designed to beat the summer heat without compromising on flavor.
Mango Blossom Chutney (Odisha and West Bengal)
In the villages around Odisha and West Bengal, when sudden summer storms shake down mango blossoms, they are not allowed to go to waste. Children collect these tiny, white and yellow flowers and carry them home to be crushed on a stone slab with ginger and chillies. The end product is a floral, slightly bitter, and decadent chutney, a dollop of which is guaranteed to elevate any meal.
So, the next time you find yourself in India during mango season, go beyond the predictable. Taste your way through the unexpected, and let each dish be a passport to a new regional tale.
And while you do that, let Mony’s UPI payment app take care of the rest — because discovering India should be effortless, delicious, and digitally seamless.