There’s something about Alphonso mangoes that makes summer feel complete. Their golden hue, the fragrance that fills a room, and that first juicy bite—nothing comes close. At Zama, we’ve always believed that food connects us. And our Alphonso mangoes? They’re a delicious reminder of that connection.
We source our Alphonso mangoes straight from the heartlands of Ratnagiri and Devgad, where this mango variety isn’t just grown—it’s honored. These regions are the only ones allowed to carry the Geographical Indication (GI) tag, a marker of authenticity. For generations, families here have cultivated Alphonso mangoes with deep care and devotion.
So, if you’ve got a box of Zama’s organic Alphonsos waiting to be enjoyed, here are 5 easy and delicious recipes that let their flavour shine.
1. Warm Mango Upside-Down Cake
Imagine a cake that's soft, fragrant, and bursting with tropical sweetness. That’s exactly what this Mango Upside-Down Cake brings to your kitchen. Made with juicy Alphonso mangoes, a golden layer of caramel, and a touch of coconut, it’s a warm, comforting dessert with just the right balance of richness and lightness. The jaggery in the batter adds an earthy sweetness, making it feel a little closer to home. Simple to make and even better to share—this one’s a true celebration of mango season.
Prep Time: 20 minutes | Cook Time: 1 hour | Total Time: 1 hour 20 minutes
Ingredients:
- 100–120g unsalted butter
- 1/2 cup raw brown sugar
- 2 Alphonso mangoes
- 1/2 cup shredded coconut
- 2¼ cups khapli wheat flour
- 4 tsp baking powder
- 1 tsp pink salt
- 1½ cups jaggery powder
- 3 large eggs
- 1 tsp vanilla extract
- 1¼ cups whole milk
Steps to Make:
1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9-inch springform pan with some butter and keep it ready.
2. Make the mango topping: In a small pan, melt 4 tbsp of butter with the raw brown sugar over medium heat. Stir until the sugar melts and bubbles. Let it cook for about 10 minutes until the mixture turns light golden. Pour this into your greased pan. Place the mango slices on top and sprinkle the shredded coconut over them.
3. Make the batter: In one bowl, mix the flour, baking powder, and salt. In another big bowl, beat the remaining butter with the jaggery powder until soft and fluffy (about 6 minutes). Add the eggs one at a time, mixing well after each. Then stir in the vanilla.
4. Bring it together: Add half the flour mixture to the wet ingredients and mix on low. Pour in the milk, then add the remaining flour mixture. Mix until just combined.
5. Bake: Gently spread the batter over the mango and coconut layer. Bake for about 1 hour, until golden brown and a toothpick comes out clean.
6. Cool and flip: Let the cake cool in the pan for 10 minutes. Run a knife around the edges, then carefully invert it onto a plate. Let it cool for at least 20 minutes before slicing.
Tips:
- Use ripe Alphonso mangoes for the best flavour and texture.
- Let the caramel reach a light amber colour, but don’t overcook.
- Serve it with a dollop of fresh cream or just as it is—it’s lovely either way.
2. Mango Guacamole
Creamy, zesty, and a little sweet—this Mango Guacamole is not your regular dip. We’ve taken the classic guac and given it a bright, tropical twist with juicy Alphonso mangoes. The richness of avocados, the crunch of onions, a hint of heat from green chillies, and the natural sweetness of Alphonsos come together in one perfect bowl. It’s quick, refreshing, and full of flavour. A great way to enjoy the season’s best—just scoop it up with chips, or spoon it over toast or tacos.
Prep Time: 10 minutes | Total Time: 10 minutes
Ingredients:
- 3 ripe avocados
- ¼ cup finely chopped onions
- ½ tsp pink salt
- 2 green chillies, finely chopped
- 1 lime, juiced
- 1 ripe Alphonso mango, peeled and diced
- 2 cherry tomatoes, diced
- ½ cup fresh coriander leaves, chopped
Steps to Make:
1. Prep the avocados: Cut the avocados in half and remove the pits. Use a knife to gently dice the flesh inside the skin, then scoop it into a mixing bowl with a spoon.
2. Add the rest: Add chopped onions, green chillies, pink salt, lime juice, diced mango, and cherry tomatoes.
3. Mix it up: Gently stir everything together until just combined. Don’t overmix—you want a chunky texture.
4. Finish with coriander: Add chopped coriander leaves and give it one last gentle mix.
Tips:
- Use ripe but firm mangoes for the best texture.
- Serve it fresh—it tastes best right after mixing.
- Great with nachos, roti chips, or as a topping on grilled veggies.
3. Mango Iced Tea
There’s nothing like a glass of chilled iced tea on a hot day—and when you add fresh Alphonso mangoes, it turns into something truly special. This Mango Iced Tea is sweet, tangy, and full of flavour. It’s made with real mangoes, fresh lemon juice, and brewed black tea. Just simple ingredients coming together to keep you cool, refreshed, and happy.
Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes (plus chilling time)
Ingredients:
- 2 ripe Alphonso mangoes, peeled and chopped
- 3 tsp black tea powder
- 4 cups water
- ½ tbsp lemon juice
- Raw brown sugar, as needed
- 3 to 4 mint leaves, for garnish
- Ice cubes, for serving
Steps to Make:
1. Make the mango puree: Peel and chop the mangoes. Blend into a smooth puree and keep it in the fridge to chill.
2. Brew the tea: Boil 4 cups of water. Turn off the heat and add the black tea powder. Stir and cover with a lid. Let it steep for 3 to 4 minutes (longer if you want it stronger).
3. Strain and chill: Strain the tea into a jar or bowl. Cover and refrigerate until cold.
4. Blend it all together: Once the tea is cool, pour it into a blender. Add the chilled mango puree, lemon juice, and sugar (as per your taste and the sweetness of the mangoes). Blend until smooth.
5. Serve: Add ice cubes to tall glasses. Pour in the Mango Iced Tea and garnish with fresh mint leaves. You can also add a slice of mango or lemon for extra freshness.
Tips:
- Adjust sugar depending on how sweet your mangoes are.
- You can replace black tea with green tea—just steep for a shorter time.
4. Thai Coconut Sticky Rice With Mango
Some recipes are more than just delicious—they’re comforting and full of joy. This classic Thai dessert does just that. Soft, warm coconut sticky rice paired with sweet, juicy Alphonso mangoes is a combination that never fails. It’s creamy, mildly sweet, and full of tropical flavour. At Zama, we love how this dish brings out the best in every ingredient, especially when made with Alphonsos at their peak. It's a simple way to end any meal on a sweet note.
Prep Time: 10 minutes + 1 hour soaking | Cook Time: 25 minutes | Total Time: 35 minutes
Ingredients:
- 1 cup Ambemohar rice (about 200g)
- 1 can (400ml) full-fat coconut milk
- ½ cup coconut sugar (100g), divided
- A pinch of pink salt
- 2 tsp cornflour
- 2 ripe Alphonso mangoes, peeled and sliced
- Toasted sesame seeds – for garnish
Steps to Make:
1. Soak the rice: In a large bowl, cover Ambemohar rice with water and let it soak for at least 1 hour or overnight.
2. Steam the rice: Drain the soaked rice and place it in a steamer lined with a clean cloth. Spread the rice evenly, cover, and steam over boiling water for about 20 minutes or until soft.
3. Make the coconut sauce (part 1): In a small pan, heat half the coconut milk. Stir in ¼ cup + 2 tbsp sugar and a pinch of salt. Mix until everything dissolves and the milk tastes sweet and slightly salty.
4. Mix with rice: Once the rice is cooked, place it in a large bowl and pour the coconut milk mixture on top. Stir gently, cover, and let it rest for 20 minutes so the rice can soak up the flavours.
5. Make the coconut cream (part 2): In the same pan, heat the remaining coconut milk. In a small bowl, mix cornflour with a few tsp of the hot milk to make a slurry. Add this back into the pan. Cook for about 3 minutes until the mixture thickens. Stir in the remaining 2 tbsp sugar and a pinch of salt.
6. Serve: Spoon the coconut sticky rice onto plates. Add slices of Alphonso mango on the side. Drizzle with the warm coconut cream and sprinkle with toasted sesame seeds. Serve fresh.
Tips:
- Use Alphonso mangoes that are ripe but firm for the best texture.
- You can toast sesame seeds lightly in a pan until golden for extra flavour.
5. Fresh Mango Salsa
There’s something truly special about the sweetness of ripe Alphonso mangoes paired with the freshness of lime, coriander, and a little heat. This mango salsa is simple, colorful, and full of flavour — perfect for warm afternoons or when you’re craving something light and fresh. Whether you serve it with chips or spoon it over your favourite meal, it’s a quick way to make anything taste more vibrant.
Prep Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 ripe Alphonso mango, peeled and diced
- 1 avocado, diced
- ½ red bell pepper, finely chopped
- ¼ cup onion, finely chopped
- 1 green chilli, finely chopped
- ¼ cup fresh coriander leaves, chopped
- Juice of 1 lime
- Pink salt and black pepper to taste
Steps to Make
1. Chop all your ingredients: Dice the mango and avocado into small, even cubes. Finely chop the red bell pepper, onion, green chilli, and coriander leaves.
2. Mix everything in a bowl: Add the mango, avocado, red pepper, onion, and green chilli to a mixing bowl. Gently stir to combine without mashing the avocado.
3. Season: Squeeze in the fresh lime juice. Add salt and pepper to taste. Mix gently. Taste and adjust if needed.
4. Serve fresh: This salsa tastes best right after it’s made. You can chill it for a few minutes before serving if you like it cooler.
Tips
- Serve it with tortilla chips as a snack
- Add to salads for a sweet, tangy twist
- Use it as a topping for grilled paneer or tofu
- Mix into stuffed bell peppers or vegetarian wraps
Conclusion
There’s a reason Alphonso mangoes are called the “King of Mangoes.” Their taste is unmatched—rich, smooth, almost like mango butter. But beyond taste, it’s about the story behind each mango—the land, the farmers, the journey.
At Zama, we’re grateful to be a part of that story. These five recipes are just the beginning. Let your kitchen smell like summer and your heart feel full.
FAQs
Q. What makes Alphonso mangoes different from other varieties?
They have a unique sweetness, non-fibrous texture, and are only grown in Ratnagiri and Devgad. The GI tag ensures authenticity.
Q. Can I use frozen Alphonso mangoes for these recipes?
Yes! Just make sure they’re pure Alphonso pulp, ideally organic, with no added sugar.
Q. How long is Alphonso mango season?
Typically from April to June, though it can vary slightly based on weather and harvest timing.
Q. Are Zama mangoes certified organic?
Yes, all our mangoes are organically grown, hand-picked, and naturally ripened without chemicals.
Q. Can I gift Alphonso mangoes from Zama to someone?
Absolutely. We offer seasonal gift boxes with premium packaging—perfect for sending to loved ones.
