Mango Kadhi is a delicious dish made with Gujarati sweet white kadhi and fresh mango pulp. It's finished with a mouth-watering tempering of ghee and spices. Prepare to crave it all summer long!
Mango Kadhi and Fajeto are not the same!
Fajeto is a classic Gujarati preparation made with ripe mango pulp and is lightly spiced but no besan is added. My Grandma usually served almost like a drink alongside or after a meal.
Mango kadhi, more of a modern twist, is exactly what it sounds like - a besan-based kadhi with mango pulp stirred through. It's a little richer, creamier, and very much its own thing.
This Sweet and Tangy Mango Kadhi Is Pure Summer Comfort in a Bowl
This is one of those recipes I wait for mango season to make. The balance of sweet, tangy and lightly spiced flavours is what makes it so special. It’s refreshing, but still feels comforting in the way a good kadhi should.
My family's favourite way to enjoy mango kadhi is as part of a Gujarati thali with a simple pulao. I love this fresh pea and mint pulao but my Mum will always pick this vegetable pulao. I’ve also paired it with instant pot chana pulao before, and the combination of textures is honestly hard to beat. On the side, I keep it simple with a mild Gujarati shaak such as kobi bateta nu shaak or stuffed bharela bhinda so the kadhi stays the star.
Hayley x
Ingredients highlights
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
The success of this dish relies on good quality mango pulp. I always use fresh mango pulp that I've extracted from fresh mangoes. However, if you find a tin of pulp that you like, you can use that! I find that the tinned versions can be quite tart and you end up needing more sugar to balance out the flavours.
Usually Gujarati white kadhi has added sugar or jaggery but the mango pulp brings the sweetness, therefore I don't add any more.
Apart from these two changes, you'll find the recipe for the base of the kadhi is my family's tried and tasted.
How to make Mango Kadhi step by step
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Mango Kadhi
Equipment
- 1 pan
Ingredients
- 1.5 cup mango pulp
- 2 cup yogurt plain
- 4 tablespoon chickpea flour
- ½ teaspoon asafoetida
- 1 teaspoon ginger minced
- 1 teaspoon green chili minced
- ½ teaspoon turmeric powder
- salt to taste
- 2 tablespoon ghee or oil
- 1 teaspoon cumin seeds
- 1 small cinnamon bark
- 4 cloves
- 1-2 red chilli dried
- 1 sprig curry leaves
- 2 tablespoon coriander leaves fresh
Instructions
- In a big bowl combine 4 tablespoon chickpea flour, 2 cup yogurt beat until it’s smooth and silky.
- Add salt , ½ teaspoon turmeric powder, 1 teaspoon ginger, 1 teaspoon green chili and mix once again.
- Add between 1-2 cup water and mix again.
- In a pan heat 2 tablespoon ghee, 1 teaspoon cumin seeds, 1 small cinnamon bark, 4 cloves.
- Once it splutters add 1-2 red chilli, 1 sprig curry leaves and ½ teaspoon asafoetida
- Add yogurt kadhi mixture and stir.
- Simmer the kadhi mixture about 7-8 (maximum 10-15) minutes on low heat and keep stirring.
- Turn the heat off and add 1.5 cup mango pulp.
- Gently mix and cook another minute or so. Garnish with 2 tablespoon coriander leaves
- Serve hot.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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That is gorgeous. Never can resist your recipes.
I just love your food styling ! Looks amazing and a lot to learn from your page 🙂 Mango kadhi looks absolutely delicious and can feel the taste of it.. yum !
Ahhh..this looks so appealing....literally the colour of a mango....thanks for sharing the recipe
Ahhh..this looks so appealing....literally the colour of a mango....thanks for sharing the recipe
I have tasted this, sometime back i Baroda. I like the tangy flavor of it.
That looks so yum! I wish I have seen this a little early in summer when mangoes were available.