Raw or unripe mango is a highly nutritious and healthy fruit available at the beginning of the summer season in Bangladesh. Raw mango is enriched with carbohydrates, protein, fats, fibre, vitamin C, vitamin E, vitamin A, and vitamin B3. It also contains antioxidants that serve as an immunity booster. It has cardio-protective properties and anticancer agents also. The tangy flavor of raw mangoes soothes our souls during the scorching heat of summer days. Let’s take a look at 8 amazing green mango recipes to try in the summer of 2023. 

8 Amazing Raw Mango or Kacha Aam Recipes to Try at Home 

Corn and Raw Mango Salad

Ingredients

1 cup corn, 1 tbsp onions, 3 tbsp spring onions, 1/2 red bell pepper, 1 tbsp raw mango (diced), 6 tomatoes, 1 tbsp pineapple (diced), 1 tsp coriander leaves, 4 basil leaves, 2 tsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp white pepper powder.

Preparations

First, boil the corn with water and salt until tender. Don’t overcook the corm. Then drain and let them cool. Meanwhile, cut the onions, spring onions, red bell peppers, raw mango, and pineapple to the same size as the corn. Next, cut the tomatoes, chopped the coriander and basil also. Now combine everything and season with salt and pepper. Finally, add the lemon juice and olive oil and mix well again and enjoy.  

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Mango Rice

Ingredients 

1 cup rice (cooked), half cup of raw mango, ½ tsp of mustard, half tsp of split black lentils or Black gram dal or urad dal, 1/2 tsp of chana dal (split chickpeas), 1 tsp of groundnut, 2 green chili, 1 curry leaves, 1/4 tsp turmeric powder, 3 tsp oil, and salt (as required).

Preparations

First, take a pan and heat oil and mustard. When the mustard crackles add urad dal, channa dal, green chili, curry leaves, and turmeric powder. Cook for about 30 minutes or until dals become tender and soft. Meanwhile, grate the raw mangoes. Now cook the rice. When the rice gets cool completely, add the previously cooked ingredients along with grated raw mangoes. Taste the salt and mix well. Enjoy with any chips.

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Raw Mango Chutney

Ingredients

2 mangoes, ⅓ cup desiccated coconut, 1 to 2 green chilies, 1 to 2 garlic cloves, salt to taste, and ¼ cup water.

Preparations

First, wash the mangoes. First, wash the mangoes, peel them off, and cut them into (small ) pieces. Remove the seeds from the mangoes. Now blend mango pieces, coconut, garlic, green chilies salt (as required), and water together. Add more water if required and grind until it reaches a smooth and fine consistency. Put a serving dish and enjoy green mango chutney with rice or khichuri. 

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Raw Mango Lentil (Daal) 

Ingredients 

300 gms lentils (daal), 1 raw mango, 3 tbsp oil (refined), 1 tsp chili powder, 3 tsp ginger paste, 3 tsp garlic paste, and 1/2 tsp turmeric powder.

For the Tempering:

1 tsp ghee, 2 tbsp curry leaves, 1 tsp mustard seeds, 1 tsp cumin seeds, 2-4 red chilies (whole), 1 tbsp garlic (chopped), salt, and water (as required).

Preparations

First, soak the daal with ½ cup water for 30-40 minutes. After 30 minutes drain the daal. Then wash the mango, peel it off, and cut it into small pieces. Now heat oil in a pan and fry the daal. Gradually, add chili powder, ginger paste, garlic paste, turmeric powder, and water. Then cook for 20-30 minutes until the daal becomes tender and soft. After that add the mangoes, and salt (as required). 

Next, heat ghee in a pan and then add curry leaves, mustard seeds, cumin, red chilies, and garlic and fry until fragrant. Add these ingredients to the daal and cook for another few minutes. Garnish with half of the tempering and serve. 

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Green Mango Juice

Ingredients

2 raw mango, 1/2 inch piece ginger, 1/2 teaspoon jeera powder (roasted), 1/2 teaspoon salt (black), 1/4 teaspoon pepper powder (black), 2 tablespoon sugar, 1 teaspoon mint paste, and 250 gr water.

Preparations

First, wash the mangoes under running water. Then peel off the mangoes and cut them into small pieces. Now take a blender and put all ingredients into it. Add water and blend everything. Then strain the juice and keep it in the refrigerator for two hours. Enjoy!

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Mango Pickle

Ingredients

1 raw mango, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1.5 tsp salt, and 1/4 tsp fenugreek seeds.

To temper:

3 tbsp oil, and 1 tsp mustard seeds.

Preparations

First, wash the raw mango. Chop into small pieces. Add salt to the mango pieces and mix well.  Now take a pan and fry fenugreek seeds. Grind the seeds and keep them aside to use later. 

Next, heat the oil in a pan. Then roast the mustard seeds.  When the mustard seeds splutter,  add fenugreek seeds powder, chili powder, and turmeric powder. Mix well and add this mixture to the pickle. Mix well and your instant mango pickle is ready to serve with rice.

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Raw Mango Mixed Vegetables Curry

Ingredients

1 cucumber, 1 raw mango, 3 tomatoes, 1 onion, 2 green chilies, 3 tbsp dry coconut powder, 2 cloves garlic, ½ tbsp roasted coriander powder, 1 tbsp red chili powder, ¼ tbsp turmeric powder, salt (as required), and 3 tbsp oil.

Preparations

First, wash the vegetables, peel them off, and cut them into small pieces. Chopped the onion and green chilies also. Now grind chopped onions, dry coconut powder, garlic, and coriander powder, and make a paste. 

Next, take a deep pan and heat the oil. Add vegetable pieces except for mango pieces, green chilies, and the paste also. Then add red chili powder, turmeric powder, and salt. Mix everything well and cook for 5 minutes. Stir occasionally. Then 2 cups of water, cover, and cook for extra 2 minutes. Add raw mango pieces and combine. Add ½ cup of water if required. Adjust the salt and coon until raw mango pieces become soft and tender. Serve with hot rice.

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Prawn Curry with Raw Mango

Ingredients

300 grams prawns, 2 raw mangoes, 1 onion, ½ teaspoon salt, and 2 tbsp oil.

For the Curry Paste

1/2 cup grated coconut, 6-8 red chilies, 6 clove garlic, 1 tbsp cumin seeds, and ½ tbsp turmeric.

Preparations

First, devein the prawns and wash them. Meanwhile, blend all the ingredients of the curry to make a smooth paste. Now heat oil in a pan and fry the sliced onion. Then add the prawns, salt, and turmeric. Fry for a minute or as long as the prawns change color. Now add the raw mango slices and the masala paste. Add about 1 cup of water. Cook for 5 minutes or until to get the required gravy and the mango pieces become soft. Now serve with rice.

Preparations

First, wash the mangoes under running water. Then peel off the mangoes and cut them into small pieces. Now take a blender and put all ingredients into it. Add water and blend everything. Then strain the juice and keep it in the refrigerator for two hours. Enjoy!

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Raw Mango Mixed Vegetables Curry

Ingredients

1 cucumber, 1 raw mango, 3 tomatoes, 1 onion, 2 green chilies, 3 tbsp dry coconut powder, 2 cloves garlic, ½ tbsp roasted coriander powder, 1 tbsp red chili powder, ¼ tbsp turmeric powder, salt (as required), and 3 tbsp oil.

Preparations

First, wash the vegetables, peel them off, and cut them into small pieces. Chopped the onion and green chilies also. Now grind chopped onions, dry coconut powder, garlic, and coriander powder, and make a paste. 

Next, take a deep pan and heat the oil. Add vegetable pieces except for mango pieces, green chilies, and the paste also. Then add red chili powder, turmeric powder, and salt. Mix everything well and cook for 5 minutes. Stir occasionally. Then 2 cups of water, cover, and cook for extra 2 minutes. Add raw mango pieces and combine. Add ½ cup of water if required. Adjust the salt and coon until raw mango pieces become soft and tender. Serve with hot rice.

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Mango Pickle

Ingredients

1 raw mango, 1 tsp red chili powder, 1/4 tsp turmeric powder, 1.5 tsp salt, and 1/4 tsp fenugreek seeds.

To temper:

3 tbsp oil, and 1 tsp mustard seeds.

Preparations

First, wash the raw mango. Chop into small pieces. Add salt to the mango pieces and mix well.  Now take a pan and fry fenugreek seeds. Grind the seeds and keep them aside to use later. 

Next, heat the oil in a pan. Then roast the mustard seeds.  When the mustard seeds splutter,  add fenugreek seeds powder, chili powder, and turmeric powder. Mix well and add this mixture to the pickle. Mix well and your instant mango pickle is ready to serve with rice.

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Prawn Curry with Raw Mango

Ingredients

300 grams prawns, 2 raw mangoes, 1 onion, ½ teaspoon salt, and 2 tbsp oil.

For the Curry Paste

1/2 cup grated coconut, 6-8 red chilies, 6 clove garlic, 1 tbsp cumin seeds, and ½ tbsp turmeric.

Preparations

First, devein the prawns and wash them. Meanwhile, blend all the ingredients of the curry to make a smooth paste. Now heat oil in a pan and fry the sliced onion. Then add the prawns, salt, and turmeric. Fry for a minute or as long as the prawns change color. Now add the raw mango slices and the masala paste. Add about 1 cup of water. Cook for 5 minutes or until to get the required gravy and the mango pieces become soft. Now serve with rice.

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