Mango

Mangoes are used in many cuisines. Sour, unripe mangoes are used in chutneys (i.e. Mango chutney), pickles, daals and other side dishes in Bengali cuisine. A summer drink called aam panna is made with mangoes. Mango pulp made into jelly or cooked with red gram dhal and green chillies may be served with cooked rice. Mango lassi is popular throughout South Asia,[37] prepared by mixing ripe mangoes or mango pulp with buttermilk and sugar. Ripe mangoes are also used to make curries. Aamras is a popular thick juice made of mangoes with sugar or milk, and is consumed with chapatis or pooris. The pulp from ripe mangoes is also used to make jam called mangada.