5 Easy Alphonso Mango Recipes to Make the Most of the Season

Every year, when Alphonso mango season arrives, there is a quiet sense of excitement in all Indian households. It is something people look forward to all year, and when it finally arrives, it feels worth the wait.

There is something about Alphonso mangoes that just feels like summer. Most of us grew up eating them sliced or as aamras, and that is a good way to enjoy them.

But if you have a few extra mangoes at home and want to try something different, there are a few simple recipes that can make them even more enjoyable. From quick drinks to easy desserts, these recipes do not require complicated ingredients or too much time. Just good mangoes and a few basics from your kitchen. This is the best way to make the most of them this mango season.

1. Silky Mango Flans 

If there is one dessert that truly does justice to the Alphonso mango, it is this one. Smooth, creamy, and gently set, this flan lets the natural sweetness and fragrance of the mango do all the talking. Make it the night before, let it chill, and all you have to do the next day is unmould and serve.

Prep Time: 15 minutes| Cook Time: 1 hour| Total Time: 1 hour 15 minutes plus chilling time

Ingredients

For the caramel

• 1-2 tbsp coconut sugar

• 1/4 cup water

For the flan

• 300 ml Alphonso mango pulp (made out of 2–3 medium Alphonso mangoes) 

• 300 ml sweetened condensed milk

• 4 tablespoons cornstarch

• 6 tablespoons water

• 2 teaspoons vanilla extract (optional)

• ½ cup milk 

• ½ cup cream 

Steps to Make

1. Make the caramel: Cook Coconut sugar and water in a saucepan on medium heat without stirring until it turns a deep amber colour. Pour immediately into your flan mould and swirl to coat the base. Set aside.

2. Mix the cornstarch: Whisk cornstarch with water in a small bowl until completely smooth with no lumps.

3. Blend the flan mixture: In a blender, combine mango pulp, condensed milk, full-fat milk, cream, cornstarch mixture, and vanilla. Blend until silky and smooth.

4. Pour and steam or bake: Pour the mixture over the set caramel in the mould. Cover with foil and bake in a water bath at 160°C for 50 to 60 minutes until just set with a slight wobble in the centre.

5. Chill and unmould: Allow to cool completely, then refrigerate for at least 4 hours or overnight. Run a knife around the edges and invert onto a plate to serve.

Tips

• Make sure the cornstarch is fully dissolved before adding it to the blender to avoid a lumpy flan.

• Do not rush the chilling time. The longer it sets, the cleaner it will unmould.

• The water bath is important, it ensures gentle, even cooking and prevents cracks on the surface.

2. Choco Dipped Mango: 

A simple yet stunning treat that brings together the sweetness of Alphonso mangoes and the slight bitterness of dark chocolate. A pinch of Kashmiri Red Chilli powder adds a gentle heat that makes every bite a little more interesting.

Prep Time: 10 minutes| Cook Time: 5 minutes| Total Time: 15 minutes plus chilling time

Ingredients

• 2 to 3 Alphonso mangoes, cut into thick wedges or cubes

• 1.5 cups dark chocolate, roughly chopped

• 1 to 2 teaspoons Kashmiri Red Chilli Powder to taste

Steps to Make

1. Prep the mango: Peel and slice the mangoes into thick wedges or cubes. Pat them dry with a kitchen towel so the chocolate sticks well.

2. Melt the chocolate: Melt the chopped chocolate in a heatproof bowl over a pot of simmering water, stirring until completely smooth. Remove from heat.

3. Add the Kashmiri Red chilli powder: Stir in the red chilli powder to the melted chocolate and mix well. Start with one teaspoon and adjust to your heat preference.

4. Dip the mango: Dip each mango piece halfway into the chocolate, let the excess drip off and place on a lined tray.

5. Chill and serve: Refrigerate for 20 to 30 minutes until the chocolate is fully set. Serve cold.

Tips

• Pat the mango pieces completely dry before dipping as any moisture will prevent the chocolate from sticking.

• Use good quality dark chocolate for the best flavour.

• If Kashmiri red chilli powder feels too strong, swap it for a pinch of red chilli flakes for a milder heat.

• These are best eaten on the same day as the mango can release moisture over time.

3. Mango Pastry Puff Turnovers: 

Light, flaky and filled with sweet mango preserve and crunchy cashews, these turnovers are the kind of treat that looks impressive but comes together in no time. A dusting of Coconut sugar on top just adds the perfect flavour.

Prep Time: 15 minutes| Cook Time: 20 minutes| Total Time: 35 minutes

Ingredients

• Butter, for greasing the cookie sheet

• 1 cup mango preserve

• 1/4 cup cashews, coarsely chopped

• 1 pound puff pastry, thawed and cut into 4 inch squares

• Ground cinnamon, nutmeg and cloves, to taste

• 1-2 tbsp milk 

• 1 tbsp honey 

• Coconut sugar for garnish

Steps to Make

1. Make the mango preserve: In a pan, cook 2 cups chopped ripe Alphonso mango with ½ cup sugar and a splash of lemon juice on low heat until thick and glossy. Let it cool.

2. Preheat and prep: Preheat your oven to 200°C. Lightly grease a cookie sheet with butter and set aside.

3. Make the filling: In a small bowl, mix together the mango preserves, chopped cashews and a pinch each of cinnamon, nutmeg and cloves.

4. Fold and seal: Fold each square diagonally to form a triangle. Press the edges firmly with a fork to seal. Brush the tops with a mixture of milk and honey to give that golden crunch. 

5. Bake: Place on the prepared cookie sheet and bake for 18 to 20 minutes until golden and puffed.

6. Garnish and serve: Allow to cool slightly, dust generously with coconut sugar and serve warm.
   
   

4. Mango Fro Yo:

Cool, creamy and made with just three ingredients, this mango frozen yogurt is the kind of dessert you can pull together in minutes. It is dairy free, naturally sweet and exactly what you want on a warm afternoon.

Prep Time: 5 minutes| Freeze Time: 2 hours| Total Time: 2 hours 5 minutes

Ingredients

• 200g frozen Alphonso mango chunks

• 5 tbsps yogurt

• 1 lime, zested and juiced

Steps to Make

1. Blend: Add the frozen mango chunks, yoghurt, lime juice and lime zest to a food processor or blender. Blitz until completely smooth and creamy.

2. Taste and adjust: Have a taste and add a little more lime juice if you prefer a sharper flavour.

3. Serve or freeze: Serve immediately as a soft serve or transfer to a freezer safe container and freeze for 2 hours for a firmer texture.

4. Scoop and serve: Remove from the freezer a few minutes before serving to make scooping easier.

Tips

• Use frozen mango straight from the freezer for the creamiest texture.

• Fresh Alphonso mango pulp can be frozen overnight and used in place of store bought frozen chunks.

• The lime zest makes a big difference to the flavour so do not skip it.

• For a creamier result add an extra spoonful of yoghurt while blending.

5. Dairy-free coconut, mango and turmeric fool:

A light and elegant dessert that pairs the sweetness of Alphonso mangoes with the warm earthiness of fresh turmeric.Topped with a cloud of coconut cream and toasted almond flakes, it is simple, wholesome and beautiful on the plate.

Prep Time: 15 minutes| Cook Time: 10 minutes| Chill Time: 4 hours or overnight| Total Time: 25 minutes plus chilling time

Ingredients

For the mango layer

• 2 large Alphonso mangoes, ripe, peeled and roughly chopped

• 10 grams fresh turmeric, peeled

• 1 orange, juiced

• 1 to 2 tbsp coconut sugar

• 1 tsp cornstarch

For the topping

• 250ml coconut cream

• 1 tbsp coconut sugar 

• 2 tbsp almond flakes, toasted

Steps to Make

1. Blend and cook the mango: Add the mango, turmeric, orange juice, coconut sugar and cornflour to a blender and blitz until smooth. Pour into a saucepan and cook on medium heat, stirring continuously until the mixture thickens. This should take about 1 to 2 minutes after it comes to a boil.

2. Chill the mango mixture: Pour into a bowl and press a layer of clingfilm directly onto the surface to prevent a skin from forming. Cool completely then refrigerate for a few hours or overnight. Place the coconut cream carton in the fridge at the same time.

3. Whip the coconut cream: Empty the chilled coconut cream into a bowl, add the coconut sugar and whisk with an electric whisk for 3 to 4 minutes until it holds soft peaks.

4. Layer and assemble: Take 4 small glasses and spoon a little mango mixture at the base, follow with a layer of coconut cream and keep alternating until both mixtures are used up.

5. Garnish and chill: Scatter toasted almond flakes on top and refrigerate for another hour before serving.

Tips

• Fresh turmeric gives a much brighter flavour than dried so try not to substitute it

• Press the clingfilm directly onto the surface of the mango mixture while it cools to prevent a skin from forming.

• The coconut cream whips much better when it is properly chilled so put it in the fridge the night before if you can.

• Small tumblers or generous sherry glasses work best for layering and presenting this dessert.

Why We Love The Alphonso Season 

Our Alphonso Mangoes are sourced directly from the GI tagged regions of Ratnagiri and Devgad, where generations of farmers grow them the way they always have, naturally, patiently, and without shortcuts. Ripened slowly in straw and hay, each mango develops its signature buttery texture, rich aroma and honeyed sweetness the way nature intended.

These recipes are simply our way of celebrating that. We hope they bring a little joy to your kitchen this season.The season is short, so make the most of every mango while it lasts.

FAQ'S

Q. How can I tell if an Alphonso mango is ripe?

A. A ripe Alphonso will have a sweet fragrance near the stem, a slight softness when gently pressed, and a golden yellow colour. Avoid mangoes that feel too hard or have a sour smell.

Q. How should I store Alphonso mangoes at home?

A. Keep unripe mangoes at room temperature until they ripen. Once ripe, you can store them in the refrigerator to slow down further ripening and keep them fresh for a few more days.

Q. Can I use frozen mango instead of fresh mango for these recipes?

A. Yes, frozen mango works well for recipes like mango frozen yogurt or smoothies. For desserts like flan or turnovers, fresh mango pulp gives the best flavour and texture.

Q. Can I use store bought mango preserve for turnovers?

A. Yes, but homemade preserve gives a fresher, more natural flavour.