Category Archives: Mango

Recipe – Homemade Easy Mango Ice Cream

Prep Time: 12 hours

Serves: 8-10


  • Ripe Mango pulp: 2 cups
  • Fresh Milk Cream: 1 cup
  • Milk: ½ cup
  • Sugar: ¾ cup
  • Vanilla Extract: a few drops


  • Take the fresh milk cream in a bowl.
  • Using hand blender blend it for 6-7 minutes or till it is creamy and frothy.
  • Add vanilla, milk and sugar and blend for another 4-5 minutes.
  • Add mango pulp and blend for 2-3 minutes.
  • Transfer to an air tight container.
  • Deep fridge for 4 hours.
  • Take out and blend again.
  • Deep fridge for 8-10 hours or overnight.
  • Scoop out the ice cream and serve.
  • You may add chocolate chips and chocolate syrup while serving.

Cook’s Note

  • Checkout the below slideshow for the recipe pictures.



Recipe – Mango Chutney


Preparation Time: 10 minutes

Cooking Time: 5 minutes

Serves: 4


  • Mango: 2 medium sized, washed and chopped into small pieces
  • Oil: 1 Teaspoon
  • Bengali Panchforon (mix of Fenugreek seeds, Fennel seeds, Mustard seeds, Kalonji, Cumin seeds): 1 ½ teaspoon
  • Red Chili Powder: 1 teaspoon
  • Sugar or Jaggery (Gur): 2 tablespoons
  • Salt: 1 Teaspoon
  • Turmeric powder: ½ Teaspoon (optional)


  • Heat Oil in a pan, add Bengali Panchforon, and when it changes color, add Mangoes, salt, turmeric powder. Stir and cover it till Mangoes are cooked.
  • Add sugar or jaggery, and red chili powder. Cook till sugar or jaggery melts.
  • Turn off the heat and serve hot.
  • Or, let it cool and preserve it in an air-tight container.


Recipe – Mango Pickle / Aam ka Khatta achaar / Aam ka achar


Prep Time: 1-2 weeks

Cook Time: 5 Minutes

Serves: 8


  • Raw green mango: 2 large
  • Salt: 3 teaspoons
  • Turmeric powder(haldi): 2 teaspoons
  • Mustard Oil: ¾ cup
  • Mustard seeds: 1 teaspoon
  • Methi seeds (Fenugreek seeds): ½ teaspoon
  • Kalonji (black seeds / kala jeera): ½ Teaspoon
  • Saunf (Fennel seeds): 1 teaspoon
  • Red chili powder: 6 teaspoons
  • Mustard powder: 4 teaspoons
  • Aamchur powder: 4 teaspoons


  • Wash the mangoes and pat dry them.
  • Cut into 2 halves and take out the seed.
  • Cut into small inch cube pieces. Do not peel them.
  • In a glass bowl, add the mango pieces, salt and turmeric powder. Toss well and leave it in Sun to dry for 12 hours or 1 day. You may keep in room temperature as well.
  • Salt will leave water, so the mix will become watery.
  • Drain the excess water and spread the mango pieces on a sieve or cotton cloth for 4-5 hours. let the excess water dry. Do not over dry them.
  • Once it is dried, add red chili powder, mustard powder and aamchur powder. Mix well.
  • Heat mustard oil in a small pan. Let it smoky hot.
  • Turn off the heat.
  • Immediately add mustard seeds, kalonji, saunf and methi seeds. Stir for 1 minute and add this to the mango bowl.
  • Mix well and keep it in Sun for another 1 week.
  • Transfer to a glass jar. Press the mango pieces, so the oil will come on the top.
  • Use it for 2-3 months.