Mango Masti This Summer: Fun Easy Recipes For Kids

Mommies…the king of fruits is here…..And we thought it would be fun to dish up some yummy mango recipes that are healthy, delicious and a treat for your kiddie as well as for the entire family…..Here are 7 delicious mango recipes for 7 days of the week. Take a pick and make one each day! We promise we’ll be back with more soon 🙂


Mango Lassi: A great taste and health combo…

You need: 1 peeled mango, diced. 1 cup plain yogurt. 1/4 cup white sugar. 1/2 cup ice (optional).

Make it: Take all the ingredients and blend together in a blender until its absolutely smooth. Pour into your child’s favourite glass and serve.


Tangy Mango Rice:

You need: 1 cup rice. 1 small raw mango. 1 tspn mustard seeds. 1 tblspn ground nut. 1 tblspn chana daal. few curry leaves. 1 tspn turmeric powder. 1/2 cup grated coconut. salt. oil/ghee to cook. 1 pinch asefotida (heeng). 2 tblspn coriander leaves finely chopped. green chillies optional.

Make it: Cook rice normally in pressure cooker and let it cool naturally. Grate the raw mango. Heat a pan, add oil/ghee and mustard seeds. Once they start spluttering add heeng, curry leaves, chana dal, groundnut, chillies (optional) and turmeric and fry together for about a minute. Add raw grated mango and fry for 3-4 mins. Add grated coconut and fry further for about 1-2 minutes. Switch off the fire. Add the cooked rice, salt and mix together. Garnish with coriander leaves.


Mango Jam:

You need: 1 kg ripe mangoes. 1nhalf cups white sugar. 3/4 cup water. 3 saffron threads (optional).

Make it: Boil/steam/microwave the whole mangoes till soft. Once cooled, remove the peel and seed. Place the pulp in a large bowl and mash it well. Put the sugar and water in a big saucepan over low heat, stir and bring to boil. Once it starts boiling increase heat and boil until the pulp turns fine. Stir the pulp, add saffron threads (optional) and boil for about 5 minutes till the mixture thickens. Pour the cooked jam into sterilised jars and seal immediately.


Mango Custard:

You need: 1 ripe mango. 2 cups milk. 2 tbsp vanilla custard powder. 3 tbsp sugar. 1 tbsp powdered sugar. 1/2 cup cream (optional). dry fruits (optional).

Make it: Peel the mango and squeeze out the pulp. Pour the pulp in a blender and make a puree. Take 1/4th cup of cold milk and add custard powder. Beat it well to avoid any lumps. Beat fresh cream in a bowl with powdered sugar and make a soft paste. Heat a pan and add the remaining milk. Once it starts to boil, add sugar and stir for a few minutes. Add the milk mixed with custard powder and stir again. Add the mango puree and stir for a minute. Once the custard starts becoming thick, add 2 tbsp cream (optional). Turn off the flame. Add chopped dry fruits like almond, cashew, raisins and top with small mango cubes (optional).


Mango Coconut Chutney: goes great with rice porridge

You need: 1 small raw mango. 1/2 coconut. 5 small red onions. few curry leaves. dried red chillies (optional). 1/2 tspn cumin seeds. salt.

Make it: Chop the mango into fine pieces, keeping the peel on. Grate the coconut. Peel off the outer layer of the onions. Mix all ingredients in a mixer and grind into a semi-coarse paste. Do not add any water. Chutney is ready.


Tangy Mango Dal (Tauk Dal): goes great with plain steamed rice and great for cooling the digestive system in summers.

You need: 1 cup chana/matar dal (or any other dal of your choice). 4 cups water. 5 tspn jeera seeds. 1 big green raw mango (cut into bite-sized pieces). 2 tbsp mustard oil. 1 tbsp mustard seeds. 1 dry red chilli (optional). 1/2 tspn ginger paste. 1/2 tspn turmeric powder. 5 tspn sugar. salt.

Make it: Wash the dal. Pressure cook for 5-7 minutes with 2 cups water. Dal needs to be well cooked and soft. Dry roast the jeera seeds on moderate heat for 1-2 minutes till they are crisp. Cool and dry-grind them. You can also roll it out with a belan on a clean hard surface to make a powder. Heat 2 tbsp mustard oil in a pan and add mustard seeds, dry red chilli (optional), ginger and turmeric powder. Once the mustard seeds start spluttering, add the cut mango pieces and fry together for a few minutes. Add the dal and mix well, adding 2 more cups water, salt and sugar. Cover and let it simmer on moderate heat for about 10 minutes. Cook till the mango slices are soft and well-cooked. Add 2 tspn roasted jeera. Serve at room temperature or cold.


Mango Palak Salad: A fun twist to veggies and the king of fruit.

You need: Sliced unpeeled almonds. a little vinegar. 2 tbspn olive oil. 2 tsp mustard powder. salt. freshly ground black pepper. fresh spinach – washed and chopped into fine pieces. 2 mangoes – peeled and diced.

Make it: Heat a pan on medium heat. Dry roast the almonds for about 3-4 minutes. Keep stirring so as to keep them from burning. Stop once the fragrance starts wafting out. In a small bowl mix the vinegar, olive oil, mustard powder, salt and black pepper. Place the spinach and mangoes in a bowl and mix them with the vinegar, olive oil and the entire mix. Top with roasted almonds. Add strawberries and diced watermelon pieces to add more colour and to create a cooling summer salad.

*The recipes have been sourced online and FirstCry takes no credit for the same. All credit for the recipes belong to the original contributors and sites.


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