What To Do With Sour Mangoes – Simple Mango Recipes

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The season of mangoes has long arrived. The varieties we saw are many, simply delicious and we still cannot have enough of them.

While there are many breeds of mangoes which are excellent to peel and make perfect pieces to eat, there are some which are just average. For us, the average quality mangoes usually go into the Rasayana recipe. But there are also some which are so sour even after they have ripened completely. 

What do you do with such mangoes?

Using sour mangoes is a challenging task in the kitchen. But our ancestors have found great recipes that perfectly fit the sour mangoes in.

Apart from preparing a range of mango pickles, here are 2 of the interesting ways of preparing simple mango side dishes to be served with piping hot rice.

Raw Unripe Sour Mango

Most unripen mangoes are sour and taste tangy. But since you are dealing with mangoes that are sour even after ripening, this is something that tastes terribly tangy and shoots your taste buds. Licking this is fun and brings back the child in you.

To begin with, collect at-least 6 to 10 unripe sour mangoes. Wash them all thoroughly with a brush.

Place the mangoes in water filled wide vessel and bring it to boil.

Boil well for atleast 15 minutes making sure that the mangoes have softened.

Drain the water and allow the boiled mangoes to cool.

Leave it as is for atleast 8 hours or overnight.

Now, fill a container with clean water (boiled and cooled) and add about 2 fist full of salt to the water.

Drop the boiled mangoes to the container and close it with air tight lid.

These mangoes stay intact and can be preserved for as long as 6 months. This is best used during rainy season.

Using just one boiled mango at a time is more than sufficient to prepare the serving needed along with rice.

Recipe using boiled and salt water stored mango

On a gloomy rainy day, remove one mango from salt water, wash thoroughly and smash it into a vessel making a smooth pap.

Add chopped coriander leaves, green chilli, hing (aesofetida) and seasoning. Also grind 2 spoon full of grated coconut with curd or buttermilk and make a smooth paste. Add it to the smashed mango and mix well. Optionally, you can also add finely chopped onions.

For seasoning, fry long red chilli, curry leaves, mustard seeds and urad dal in coconut oil.

DO NOT ADD SALT. As the boiled mangoes are stored in salt water, it would have absorbed enough salt.

Ripe Sour Mango

Sour mangoes which have already ripened cannot be stored any longer. It has to be use immediately. Using a ripe sour mango is easy.

Peel and smash the mango in a bowl. Add 2-3 spoon of jaggery and allow it to dissolve completely.

Add hing, salt, chopped coriander leaves and slit green chilli. Mix everything well and add seasoning.

For seasoning, in a small frying pan add 1 spoon of cooking oil and fry red chilli, curry leaves, mustard seeds, jeera and urad dal.

Mix well and serve with hot rice.

This is a combination of sour, sweet and hot taste; very unique and a special summer delicacy.

Do you have more mango recipes to share?

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