Who said kacha aam (raw mango) belongs only in dal, pickles, chutney or sharbat? This summer staple can do so much more. From meat to seafood — and even desserts — its sharp tang can transform everyday dishes into something unforgettable.
Smoky and tangy: Aam pora chicken
Think of this as comfort food with a twist. Roast raw mangoes with garlic and chillies to bring out a deep, smoky flavour. Blend it with honey, kasundi and warm spices like clove and cardamom for a chicken dish that is equal parts tangy and rich. Take cues from chef Arpita.
Crunch with a kick: Raw mango pakoras
Digital creator Pooja Jain demonstrates how to make your regular pakoras even more irresistible. Grated raw mango mixed with besan (or cornflour), spices and deep-fried to crisp perfection makes for a snack that’s sharp, crunchy and addictive. Indeed, simple ingredients, big payoff!
Bengali classic upgraded: Raw mango shorshe fish
Mustard and fish are a timeless pairing — but add raw mango and it hits differently. A paste of mustard seeds, mango slices, garlic and chillies forms a punchy gravy that cuts through the richness of fried fish. Chef Shraboni Koley says it is best enjoyed with steaming rice.
Spice meets seafood: Aam kasundi chingri
If you love bold flavours, this one’s a winner. Plump prawns cooked with kasundi, mustard oil and a coarse raw mango paste create a dish that’s tangy, spicy and deeply satisfying. Food bloggers Kushal and Krisha teach us how to make this dish at home effortlessly.
Dessert surprise: Aam pora ice cream
Raw mango in dessert? Masterchef Subhojit Sen demonstrates how. Charred and mashed mango pulp mixed with thickened milk makes for a sweet-tart ice cream. A sprinkle of black salt and roasted jeera powder adds an unexpected edge.