Mango Recipes: Traditional Bihari Delicacies

In Bihar, the mango season isn't just a time for eating fruit; it's a culinary festival. While we all love eating a ripe Zardalu or Dudhiya Malda as is, traditional Bihari households have perfected several recipes that celebrate the mango in all its stages.

Here are three traditional recipes you must try this summer.

1. Aam Jhora (The Bihari Aam Panna)

Aam Jhora is the ultimate heat-buster. Unlike the common Aam Panna, the Bihari Jhora often uses roasted raw mangoes for a smoky flavor.

Ingredients:

• 2 raw mangoes
• Roasted cumin powder
• Black salt
• Fresh mint leaves
• Chilled water

Method:

1. Roast the raw mangoes on an open flame until the skin is charred and the inside is soft.
2. Peel the skin and extract the pulp.
3. Mix the pulp with chilled water, black salt, and cumin powder.
4. Garnish with crushed mint and serve cold.

2. Zardalu Aam Ras with Poori

While Aam Ras is popular across India, pairing it with hot, fluffy pooris is a classic Sunday breakfast in Bihar during June.

Ingredients:

• 4 ripe Bhagalpuri Zardalu mangoes
• A pinch of cardamom powder
• Saffron strands (optional)

Method:

1. Peel and chop the ripe Zardalu mangoes.
2. Blend into a smooth puree (Zardalu is fiber-less, so no straining needed!).
3. Add cardamom and saffron.
4. Serve chilled with fresh wheat pooris.

3. Bihari Kacha Aam Ka Achar (Raw Mango Pickle)

No Bihari meal is complete without a side of spicy, sun-dried mango pickle.

The Secret: The key to authentic Bihari pickle is the use of mustard oil and a specific blend of five spices known as Panch Phoron.

Share your creations! If you try any of these recipes using our premium mangoes, tag us on Instagram at @langdaaam.in!