Quick Links | WOW Food

The Many Moods of Mangoes

Summer marks the arrival of the king of fruits: Mangoes. WOW brings you a variety of recipes to enjoy the many moods of the fruit through the many mango lovers easy to make recipes.

Santosh Gurung, Food blogger

This salsa is the perfect pair for nachos, tortillas or chips. However, I would recommend it with grilled chicken breast.”

Serves: Two

  • Two medium sized mangoes diced
  • One lime (juice and zest)
  • One tablespoon chopped coriander
  • One tablespoon chopped mint
  • One small diced red onion
  • Two sliced green chillies
  • One deseeded and diced tomato
  • One deseeded and diced red capsicum
  • Salt as per taste
  • One teaspoon pepper

Put all the above ingredients in a mixing bowl apart from the diced mangoes. Blend the mangoes and make a puree. Put together the mixture with the mango puree and blend again.

Ram Sapkota, Executive Chef, Raddison Hotel

The mango pannacotta is a refreshing make-ahead dessert. It’s creamy and rich, smooth and velvety, and very delicious.”

Serves: Six

  • One litre fresh cream
  • 150 grams sugar
  • Five grams gelatin
  • 20 ml mango puree
  • Five egg yolks
  • 100 grams fresh Alfonso mangoes (for garnish)

First soak gelatin in cold water and melt it on double boiler, strain and keep aside. Then boil fresh cream for about four minutes. Beat the egg yolk with sugar and mix it well with the cream and mango puree. Add gelatin to the mixture and stir well. Pour the gelatin added mixture into a glass or bowl and refrigerate for two hours. Garnish the dessert with fresh slices of Alfonso mango.

Abhilasha Rayamajhi, Blogger

I remember my mother preparing mango milkshake for me when I came back home from school. Even today I cherish drinking the juicy and rich mango milkshake any time of the day.”

Serves: One

  • Two large mangoes
  • Half litre milk
  • Sugar as per taste
  • Water as required
  • Ice cubes as required
  • Mint for garnishing

Peel the mangoes and cut into small pieces. Put into blender adding the milk, sugar, water and ice cubes. Blend well and serve chilled. Garnish with mint leaves if you wish to.

Bigya Ghimire, Founder, Teela 

” The gulyo aap ko achar has been an all-time favourite during the summer. It is easy to make and can be stored in the fridge for a week to ten days. It is best served with roits or parathas.”


  • Two kilograms of raw mangoes
  • Half cup regular white sugar or brown sugar
  • One tablespoon red chilli powder
  • One tablespoon coriander powder
  • One teaspoon turmeric powder
  • Five to six dry red chillies, cut in halves
  • One tablespoon of panch phoran
  • Half teaspoon cumin seeds
  • Half teaspoon fennel seeds
  • Half teaspoon fenugreek seeds
  • Half teaspoon nigella seeds
  • Half teaspoon mustard seeds
  • One bay leaf
  • Pinch of asafoetida
  • Three tablespoon vegetable oil
  • Handful toasted and shredded almonds
  • Salt as per taste

Peel the mangoes and cut into cubes. Heat oil in a heavy bottom pan and add dry chillies, bay leaf and panch phoran seeds. Fry for two minutes and add the mango pieces. Mix well and fry for five minutes. Add red chilli powder, coriander powder, turmeric powder, asafetida and salt. Mix everything well then add a cup of water to the mixture. Cook for 15 minutes until the mangoes become tender. Stir constantly to prevent it from sticking to the pan. Add sugar and cook for another ten minutes till the sugar melts and the mixture thickens, leaving the side of the pan. Let it cool. Store in an airtight container in the fridge for a few hours.