When mango season arrives, Indian dining habits undergo a dramatic shift. Such is the love for the fruit that people find countless ways to weave it into their meals. And this affection goes well beyond eating mangoes as they are, or enjoying them in shakes and lassis. In many homes, ripe mangoes become an accompaniment to a meal. Some may call it laziness; mango lovers will insist it is simply the best way to maximise mango consumption. Here are a few combinations I have come across:
Event Context
Curd rice and mango
I had often heard that this was a beloved summer pairing in Telugu households but never tried it until restaurateur Sampath Tumula of Spicy Venue served it during a special menu celebrating the 100th birth anniversary of former Chief Minister and legendary actor NT Rama Rao. Apparently, it was one of his favourite ways to end a summer meal. The sweetness of ripe mango paired with soft, seasoned curd rice makes perfect sense once you try it.
Dal, rice and mango
Team Analysis
Many Assamese households will relate to this combination. A typical summer meal can consist of masoor dal, steamed rice, potato mash and mango. If the mango happens to be the Langra variety, it elevates the meal further. “Meal prep during mango season is a no-brainer because of this combination. And no one complains about the repetition because no one says no to mango,” says Sanjukta Das, a home chef.
Poha, milk, mango and grated coconut | Photo Credit: Rachit Keertiman
Aamras and puri
This is the one time calories, and the number of puris consumed, are conveniently ignored. Bite-sized puris are used to scoop up bowls of sweet aamras. Purists insist the mango should be served as a smooth pulp and not chopped into pieces. Some even add sugar while preparing the aamras. Among the Bohra community, the combination takes a different form at breakfast. Aamras is mixed with milk and enjoyed with rotis or chapatis. For aamras puri check out any Gujarati/Maharastrian thali place or Khandani Rajdhani in your city. In Hyderabad head to Kaadhale in Secunderabad for aamras puri which is served with their weekend mango thali.
Sweet-and-sour mango salad
When a ripe mango is both sweet and tart, it is best enjoyed as a quick salad or dip. Finely chopped mangoes are mixed with salt and fiery green chillies, creating a refreshing balance of flavours. Paired with nachos, chips, crackers or simply eaten on its own, this is one of the easiest ways to enjoy the fruit. Chef Meera says “this sweet, sour and hot mango salad is always a winner at summer house parties.”
Aamras puri | Photo Credit: Special Arrangement
Poha, milk and mango
When I called chef Rachit Keertiman in Odisha to ask about his favourite mango combination, he happened to be eating it for breakfast. “Coincidentally, I am having it right now,” he laughed. Flattened rice (poha) is washed, mixed with milk and sugar, topped with chopped mangoes and finished with grated coconut. “It’s fruity, desi and mango-ey,” he added.
Sweet rava pongal or halwa with mango
An underrated combination is sweet rava pongal or semolina halwa topped with chopped mangoes. It may sound unusual, but it works remarkably well. Having tried it myself, I can vouch for the pairing. Babli Mohan a homemaker says she wasn’t too pleased when she first saw the dish. She added, “My perception changed after a spoonful, now I look forward to my mother-in-law preparing it as an evening meal during the mango season.”
