5 Easy Recipes To Enjoy Mangoes All Year Long

Mango, the king of fruits, is loved across the world for its irresistible sweetness, and tropical flavour. Whether it’s sliced fresh, blended into shakes, or turned into desserts, mangoes capture the essence of summer like no other fruit. But their season is heartbreakingly short, lasting barely one to one and a half months. So, what if we told you there’s a way to enjoy mangoes all year long? Here are five easy recipes that let you preserve the goodness of mangoes and enjoy their deliciousness even in the off-season. (Local18)

Aam Papad (Mango Fruit Leather): Peel ripe mangoes, remove the seeds, and blend the pulp in a mixer until smooth. Strain through a sieve to remove any fibres. Add a pinch of bay leaf powder, chilli powder, and cardamom powder for flavour. Cook on low heat until it thickens. Lightly oil a tray, pour the mixture, and spread evenly. Dry it in the sun for four days. Once dried, cut into strips and enjoy this chewy mango treat any time. (Local18)

Mango Pulp For Storage: Wash and cut ripe mangoes into small pieces. Blend them into a smooth pulp. If needed, add sugar and water to adjust the consistency. Store this pulp in an airtight container in the freezer. You can later use it to prepare shakes, smoothies, or desserts quickly. (Local18)

Mango Jelly: Blend mango pieces into a puree. In a pan, cook this puree with sugar on medium heat, stirring constantly for 15 minutes. Add lemon juice and continue cooking for another 10 minutes until it thickens. Strain the mixture and pour it into sterilised jars. Store in the fridge and use as a fruity spread. (Local18)

Mango Candy: Caramelise sugar in a pan until it turns light brown. Add a small quantity of mango pulp to the hot caramel and mix well. Pour the mixture into a greased tray and let it cool. Once set, cut into small pieces or mould into desired shapes to make tasty mango lozenges. (Local18)

Mango Ice Cream: Blend mango pulp with condensed milk and cream until smooth. Pour into a container and freeze for 6–8 hours or overnight. This homemade mango ice cream is creamy, refreshing, and perfect to beat the heat, even when mangoes are out of season. (Local18)