For many of us, the only saving grace in the sweltering summer is the gorgeous mango. From the Alphonsos of Ratnagiri to the langras found in the North, nearly every region grows its own variety of mangoes. Such a rich abundance of fruit also means that it invariably finds its way into our traditional recipes. Here are five lesser-known regional delicacies that showcase our rich culinary heritage around the King of Fruits.

Mambazha mor kuzhambu

This Tamilian-style kadhi features ripe mangoes in a spicy coconut and curd gravy. The sweetness of the fruits balances out the tang of the curd and spice from the chillies. Mambazha mor kuzhambu can be refrigerated for a few days, so you can prepare a bigger batch and spread it out over a couple of meals. 

Parsi pora with raw mango

Who knew raw mango could elevate a humble omelette? A Parsi summer favourite, the kairi provides a slight tang which provides good contrast against the eggy taste of the omelette.  

Tok dal 

Nothing spells summer for a Bengali as much as tok dal does. Raw mango is the star of this lip-smacking dal, which is usually made with masoor. It pairs best with steamed rice and a dollop of ghee.

Ambe kolu (Konkani) 

This recipe is a summer special for Amchis (as Saraswat Brahmins are popularly called). Tiny, wild mangoes called ‘ghontambe’ feature in a hot and sweet sauce made from the fruits’ pulp and juice. The dish goes by several names: aambya kolu, ambe andurli and ambe kol and commonly paired with steamed rice.

Ansa-phansachi bhaji 

This one is a fruity medley of mangoes, jackfruit and pineapple that is a speciality of the Konkan belt in Maharashtra and Goa. The dish boasts of sweet, sour and spicy flavours and is a popular summer treat. It often features during weddings or special occasions.

Let us know if there are any lesser-known regional mango dishes that you’ve tried in the comments below.