Traditional Yet Hidden Mango Recipes from Kerala You Should Try

Kerala’s culinary world is full of surprises, especially when it comes to how we use mangoes. Most people associate mango with smoothies, lassi, or plain fruit bowls. But in Kerala, mangoes—whether raw and tart or ripe and juicy—are the stars of many traditional dishes that go far beyond the ordinary.

As someone who grew up around home-cooked Kerala meals, I’ve always been fascinated by the variety of ways mango shows up on the plate. It’s not just a summer treat—it’s a central ingredient in everything from side dishes to pickles, snacks, and even curries. Plus, Over the years, I’ve tried a number of traditional but lesser-known mango recipes. What’s most exciting is that these are not just tasty, but incredibly easy to make at home, even for beginners.

Here are some of my personal favorites that you may not have heard of—but absolutely must try if you love Kerala cuisine or are curious about new ways to use mango:

1.Mambazha Pulissery

This meal is a creamy curry cooked with ripe mangoes, yogurt (curd), and ground coconut, with hints of turmeric and green chiles. It’s sweet, slightly tangy, and has a velvety texture that pairs beautifully with hot steamed rice. It’s often part of the Onam Sadya feast but is also a great everyday summer meal.

2. Manga Chammanthi

A raw mango chutney made with freshly grated coconut, green chilies, shallots, and a touch of salt. It’s thick, coarse, and eaten in small portions with kanji (rice porridge) or dosa. The tangy-salty kick is unforgettable, and it takes less than 10 minutes to prepare.

3. Manga Ada

This is more of a snack or dessert—a steamed rice parcel filled with a sweet mixture of ripe mango pulp, jaggery, and coconut. It’s wrapped in banana leaves and steamed, making it naturally aromatic. This snack is typically prepared at festivals or when mangoes are in season.

4. Kadumanga Achar

A fiery raw mango pickle that’s a staple in many Kerala households. Plus, Cubes of raw mango are soaked in chili powder, fenugreek, mustard seeds, and gingelly oil. The flavors intensify over time, and a spoonful of this with curd rice can brighten up any meal.

5. Mango Kichadi

Not to be confused with the North Indian khichdi, this is a yogurt-based side dish where small pieces of mango are cooked and then mixed into a lightly spiced curd-coconut mixture. It’s milder than Pulissery and is often part of festive meals.

6. Raw Mango Salad

A crunchy and refreshing side dish that’s perfect in the heat. Also, Grated or finely chopped raw mango is tossed with grated coconut, green chilies, curry leaves, and a bit of salt. To polish it off, mustard seeds and a little coconut oil are occasionally added.

These hidden gems reflect how mango is not just a fruit in Kerala—it’s a versatile ingredient that adds layers of flavor to both sweet and savory dishes. From a comforting curry to a spicy pickle, or a humble chutney to a festive snack, mango finds its way into every corner of the kitchen.

If you’re intrigued by these recipes and want to give them a try, I’ve recently published a full article featuring 10 easy hidden mango recipes from kerala. It includes step-by-step instructions, ingredient tips, and ideas for substitutions if you’re outside India.