Mango is not only a seasonal fruit in Kerala, but it is also an important fruit included in the daily diet, traditional customs, and family recipes of Malayalis.
We enjoy eating ripe mangoes in their freshness. But mangoes are used in many dishes that you may not know much about.
Mangoes can also give a special taste to food that anyone likes. Many lesser-known mango recipes truly show the versatility of this one fruit.
In this article, I will share 10 easy mango recipes from Kerala that are so easy to make and often overlooked. These recipes are deeply rooted in the local tradition of Kerala. You don't need any fancy ingredients or skills - just the right kind of mango and some basic pantry items.
Table of content
- Why Mangoes Are Special in Kerala Cuisine
- 10 Easy Hidden Mango Recipes from Kerala
- Pacha Manga Chammanthi (Raw Mango Chutney)
- Mambazha Pulissery (Ripe Mango Curry in Yogurt)
- Manga Thoran (Raw Mango Stir-Fry)
- Kadumanga Achar (Quick Raw Mango Pickle)
- Manga Meen Curry (Dry Fish Mango Curry)
- Mango Pachadi (Sweet & Tangy Relish)
- Mango Chakka Puzhukku (Mango & Jackfruit Mash)
- Mango Theeyal (Toasted Coconut Curry)
- Mango Kichadi (Yogurt & Coconut Side Dish)
- Manga Ada (Steamed Mango-Coconut Parcels)
- Tips for Choosing and Using Mangoes
- Conclusion
- FAQ
Why Mangoes Are Special in Kerala Cuisine
In Kerala, mangoes are generally eaten raw or ripe, and are used to make traditional recipes that are passed down to try new foods. Kerala is mostly rural, so mangoes are very easily available here during the summer. That is why mangoes are an important part of their diet. You can easily make anything from simple chutneys to very tasty curries with mangoes.
Common Mango Varieties in Kerala:
- Chandrakaran – small, tangy, often used in pickles.
- Kilichundan – large raw mango, great for curries.
- Moovandan – medium-sized, sweet-sour mango used in pachadi and pulissery.
- Nattumanga – wild baby mango, often pickled whole.
Raw mango gives a sour taste to food. Ripe mango is sweet and soft, and it goes well with dishes made using coconut and curd.
10 Easy Hidden Mango Recipes from Kerala
Here is a table for an at-a-glance review, followed by detailed instructions for each recipe.
| Recipe Name | Main Type | Mango Type | Cooking Time | Best Paired with |
|---|---|---|---|---|
| Pacha Manga Chammanthi | Chutney | Raw | 5 minutes | Rice, Kanji |
| Mambazha Pulissery | Curry | Ripe | 25 minutes | Matta rice |
| Manga Thoran | Stir-fry | Raw | 20 minutes | Kerala meals |
| Kadumanga Achar | Pickle | Raw | 15 minutes | Side with any meal |
| Manga Meen Curry | Curry | Raw | 30 minutes | Rice, kappa |
| Mango Pachadi | Relish | Ripe | 15 minutes | Onam sadya |
| Mango Chakka Puzhukku | Mash | Raw / Ripe | 25 minutes | Breakfast or snack |
| Mango Theeyal | Curry | Raw | 30 minutes | Rice, pappadam |
| Mango Kichadi | Side dish | Ripe | 10 minutes | Sadya, simple meals |
| Manga Ada | Snack | Ripe | 30 minutes | Tea time or dessert |
1. Pacha Manga Chammanthi (Raw Mango Chutney)
This no-cook chutney is very tangy, spicy, and you can have it ready in minutes.
Ingredients:
- 1 small raw mango (peeled and chopped)
- 3 green chilies
- ½ cup grated coconut
- Salt to taste
- 1 small piece of shallot (optional)
Method:
- Grind all ingredients together with a little water into a coarse paste.
- Serve with rice or kanji.
2. Mambazha Pulissery (Ripe Mango Curry in Yogurt)
This is a sweet and tangy Kerala-style curry. This is one of my personal favorites.
Ingredients:
- 2 ripe small mangoes
- 1 cup yogurt (slightly sour)
- ½ cup grated coconut
- 1 teaspoon cumin seeds
- 2 green chilies
- Turmeric, salt
- Tempering: mustard seeds, curry leaves, red chilies
Method:
- Cook the mango in water with turmeric and salt.
- Grind half a coconut, green chillies for flavor, and a little cumin together to make a paste.
- Mix the paste you grinded earlier with the mango well, then add the yogurt and mix well.
- Boil well and mix before serving.
3. Manga Thoran (Raw Mango Stir-Fry)
Green mango and coconut are the main ingredients in this stir-fry. It is slightly spicy and flavorful, and goes well with rice.
Ingredients:
- 1 medium raw mango (peeled and diced)
- ½ cup grated coconut
- 2 green chilies, sliced
- Curry leaves
- Mustard seeds for tempering
- A pinch of turmeric
Method:
- First you heat the oil and fry the mustard seeds, chillies and curry leaves.
- Add the mango and turmeric. Cook until it becomes soft.
- Then add the grated coconut and mix well, cook for 2-3 minutes.
4. Kadumanga Achar (Quick Raw Mango Pickle)
A quick version of Kerala's own green mango pickle, an all-time favorite of Malayalis.
Ingredients:
- 2 raw mangoes, chopped small
- 2 teaspoon red chili powder
- ¼ teaspoon turmeric
- 1 teaspoon mustard seeds
- 2 garlic cloves, sliced
- Curry leaves, salt, gingelly oil
Method:
- First heat the oil and fry the mustard seeds, then add the garlic and curry leaves.
- Add the mango, chilli powder, turmeric powder and salt.
- Stir continuously for 5–7 minutes. Cool and store in a clean container.
5. Manga Meen Curry (Dry Fish Mango Curry)
My second favorite dish. It's a delicious curry with green mango and dried fish.
Ingredients:
- 1 cup dried fish (cleaned and soaked)
- 1 medium raw mango, sliced
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
- Curry leaves, shallots, coconut oil
Method:
- First, fry the onion and curry leaves in oil.
- Then add the spices according to the recipe, then add the mango and soaked fish.
- Add water to the recipe, cover and cook until the fish and mango are well cooked.
6. Mango Pachadi (Sweet & Tangy Relish)
This dish is mostly made during festivals. It is a balanced dish made with sweet mango and jaggery.
Ingredients:
- 1 ripe mango, chopped
- ¼ cup grated coconut
- 1 teaspoon mustard seeds
- 1 teaspoon jaggery
- Curry leaves, chili
Method:
- Add chopped mango and water and jaggery to the mixture and cook well.
- Then add grated coconut-mustard paste.
- You can serve it hot or cold.
7. Mango Chakka Puzhukku (Mango & Jackfruit Mash)
Jackfruit and mango are fruits that grow at about the same time. A unique dish is made by combining jackfruit with mango.
Ingredients:
- 1 cup chopped jackfruit
- 1 small raw mango, sliced
- ½ cup grated coconut
- Green chili, cumin, turmeric
Method:
- Cook the jackfruit and mango together until soft.
- Break it up slightly.
- Add the grated coconut to it and boil for a while.
8. Mango Theeyal (Toasted Coconut Curry)
A dark brown curry made with roasted coconut and mango, a traditional Kerala dish.
Ingredients:
- 1 raw mango, chopped
- ½ cup grated coconut (roasted)
- 1 tsp coriander powder
- 1 shallot, sliced
- Tamarind (optional)
Method:
- Roast the coconut until it turns brown. Then add the coriander leaves and small onion and grind all three.
- Cook the peeled mango in water, then add the grated paste and boil.
- Add mustard and curry leaves and season.
9. Mango Kichadi (Yogurt & Coconut Side Dish)
This side dish, which is milder than Pulissery, is often included in most festive meals in Kerala.
Ingredients:
- 1 ripe mango, diced
- ½ cup yogurt
- ¼ cup grated coconut
- Mustard, green chili, curry leaves
Method:
- First, cook the mango on medium heat until soft.
- Then add ½ cup of grated jaggery and mix it with the yogurt.
- Temper and serve chilled.
10. Manga Ada (Steamed Mango-Coconut Parcels)
This is a unique and delicious dish made with rice flour and sweet mangoes. It is a little-known snack.
Ingredients:
- 1 cup rice flour
- 1 ripe mango, chopped
- ½ cup grated coconut
- 2 tablespoon jaggery
- Banana leaves for wrapping
Method:
- Prepare the dough by mixing rice flour and warm water.
- Mix mango, coconut and jaggery for the filling.
- Spread the dough on a banana leaf and sprinkle the mango, coconut and jaggery mixture on top of the dough.
- Then fold it in half, wrap it and steam it for 10–12 minutes.
Tips for Choosing and Using Mangoes
- Green mangoes should be firm and green, suitable for pickles and curries.
- Ripe mangoes used in Kerala cooking are usually small, sweet and sour - not the overly sweet Alphonso varieties.
- For dishes like Pulissery and Pachadi, when choosing mangoes, it is best to choose slightly ripe mangoes with a tart flavor.
- If you are outside Kerala, look for local varieties in Indian grocery stores or farmers' markets.
Storing Mango:
- You can freeze the pulp of ripe mangoes in a container to preserve them for a longer period of time.
- A great way to preserve them for future use is to dry green mangoes in the sun with salt.
Conclusion
Mango recipes in Kerala are dominated by smoothies and salads. The easy-to-make chutneys and nostalgic steamed mango adas illustrate how deeply these dishes are intertwined in the daily lives of Keralites.
These recipes are not complicated at all. They are practical and very tasty. From summer lunches in Kerala to family kitchens, these recipes also have stories hidden in them. If you haven't tried any of these yet, these are definitely the best mango recipes you should try and taste.
FAQS
1. What are some unique hidden mango recipes from Kerala?
Hidden mango recipes include dishes like Mambazha Pulissery (ripe mango yogurt curry), Manga Chammanthi (raw mango chutney), Mango Kichadi, and Manga Ada (sweet mango-stuffed rice parcels). These dishes creatively use mango in unexpected ways—beyond desserts and juices.
2. Which type of mango is best for traditional Kerala dishes?
- Raw mango dishes: Use tangy varieties like Kilichundan or Nattumanga.
- Ripe mango dishes: Opt for slightly fibrous, sweet-tart mangoes like Moovandan or Mambazham.
3. Are Kerala mango recipes suitable for vegetarians or vegans?
Yes. Most traditional mango recipes from Kerala are vegetarian. Many are also vegan by default or can be made vegan by substituting dairy with plant-based alternatives (e.g., using coconut yogurt instead of curd).
4. Can I make these Kerala mango recipes with store-bought mangoes?
Absolutely. Use firm green mangoes for raw recipes and ripe but not overly sweet mangoes for cooked dishes. Even international varieties work well when local ones aren’t available.
5. Are these mango dishes typically served during any special occasion?
Yes. Many recipes like Mambazha Pulissery and Mango Pachadi are part of the Onam Sadya, a traditional Kerala feast. They’re also common during mango season in summer.
6. How long can I store these mango-based dishes?
- Chutneys and curries: Keep up to 2 days in the fridge.
- Pickles: Lasts for weeks if stored properly.
- Steamed items like Manga Ada: Best eaten fresh but can be reheated.
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