Sweet and Spicy Mangrate

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Yet another mango delicacy from Mangalore region. This recipe is adopted from foodie group posted by Sadashiva Rao Mailankody and Nalini Mailankody from Raaga Kitchen. Its mango season and I am happy to utilize the King of fruits to maximum. This is so delicious and easy peasy to prepare and forms amazing combination with rice, chapatti, dosa, roti.

Here is the simple recipe of Mangrate

Course: Side Dish

Cuisine: Karnataka

Preparation time: 10 mins

Cooking time: 10 mins

Serves: 4 Nos


Grated raw totapuri mango- 2 cups

Coconut gratings-1/4 cup

Jaggery grated/ joney bella-1/4 cup

Hing-1 tsp

Green chillies-2-3 nos

Turmeric powder-1 tsp

Salt as per taste

Coconut oil or any refined oil- 2 tbsp

Mustard seeds-1 tsp

Jeera-1/2 tsp

Urd dal-1/2 tsp

Curry leaves-4-5 nos


  1. Take a thick kadai or pan, add oil, heat it. Now add mustard seeds, saute well.
  2. Add green chillies, urd dal, jeera, curry leaves, hing, saute well.
  3. Now add the grated raw mango, jaggery, turmeric powder, salt, coconut gratings, mix well.
  4. Close a lid and cook the raw mango mixture, until it thickens or the water content evaporates.
  5. Serve the hot sweet and spicy mangrate with rice, dosa, chapati.

My Notes:

Raw mangoes which are slightly sweetish can also be used.

Quantity of jaggery depends on the sweetness of raw mango.

Grated coconut can be used at the end as given in original recipe.

Dry kopra can also be used to give the crunchiness to final output.

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