Mango is the king of fruits.  The summer season is so special because of mangoes. You can get about 500 varieties of mangoes.  All varieties are unique at its taste.  It is consumed as it is and also by preparing many dishes both ripe and unripe mangoes.


Sour unripe mangoes are used in chutneys, pickles and many other side dishes.  It is even eaten raw with salt and chilli powder. Aam Panna is prepared with unripe mango, an excellent summer drink.  Ripe mango pulp is extracted and made jelly, jams, rasayana/seekarane, juices, ice creams, toppings for ice creams, smoothies, etc., list is unending.

Today Mavinahannina Saaru/Mango Gojju dish is prepared with a specific variety Sakkare Gutti. Easily available everywhere in mango season, especially in all mangalore stores.


Ingredients :

Mangoes(sakkare Gutti)                 4-6

Red Chillies                                            6-7

Jeera                                                            1/2 tsp

Mustard seeds                                       1/5 tsp

Urad Dhal                                                  1/4 tsp

Methi seeds                                             1/5 tsp

Coriander seeds                                   1 tbsp

Grated coconut/Dry copra            2 tbsp

Hing                                                           one pinch

Tamarind                                                1/2 inch (If mangoes are sour you can avoid)

Salt to Taste

Jaggery                                                     as per taste or half lemon size

Curry Leaves                                        4-5

Oil                                                               2 tsp

Mustard Seeds                                     1/2 tsp


Method :

Wash mangoes thoroughly. Remove the outer cover.

Add some warm water to the skin of mangoes. Squeeze well to extract the mango pulp left over in the outer cover.

Take ¼ tsp oil in a pan, roast jeera, methi seeds, coriander seeds, hing, mustard seeds, urad dhal, red chillies. Allow it to cool for a while.

Add to a mixer jar, the roasted items and grated coconut/dry copra, tamarind.  Grind to a fine paste .

Take 2 tsp oil in pan when heated add mustard seeds to splutter.  Now add curry leaves, 2 red chillies.

Add squeezed mango pulp/juice to it.  Add the grounded mixture to it and mix well.


Add required amount of water to get right consistency to cook.

Stir often to avoid settling at the bottom.

Add salt and jaggery as per your taste. Add whole mangoes to it and cook in low flame for 5-7 mins.

Now Mavinahannina Saaru/Mango Gojju is ready to serve.  You can have it with chapati, roti, dosa, hot rice with a dallop of ghee.

Tips :

You can prepare this dish with regular mangoes too but definitely taste differs with variety of mangoes.  You can bring it to your required consistency either thick or little flowy.

Shyla Nagesh

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