Aam-chi Mumbai: Mango mania takes over the city

There’s something unmistakably joyful about the arrival of mango season. Markets glow in shades of gold and green, the air carries a sweet aroma, and kitchens turn into playgrounds of flavour.

Mangoes don’t just enter our diets, they take over cravings, menus and memories.From street-side stalls serving thick milkshakes to gourmet kitchens crafting refined dishes, mangoes are being embraced in every form, sweet, savoury, raw and ripe.Chef and restaurateur Payal Thakkar believes the season is about celebrating versatility while preserving authenticity. She says, “Mango season is one of the most exciting times for us.

We use it in every form, raw, ripe and pureed, to create different moods on the menu. From a comforting amba kadhi with a sweet-tangy balance to a fragrant mango pulao that feels light, yet indulgent. Classics like shrikhand get a seasonal lift, while aam panna keeps things refreshing.

Even keri nu shaak with raw mango, jaggery and spices, hits that sweet-spicy-tangy note. The idea is simple: keep the soul of the dish intact while adding a seasonal twist.”

‘One of the hottest items is my special mango milkshake’Beyond restaurants and bakeries, mango mania thrives on the streets. Sanju, a juice stall owner in Mumbai suburbs, says, “One of the hottest items at my juice center is my special mango milkshake. In the last month, despite high prices, it has seen maximum sales. I use chilled whole milk and fresh mango pulp, topped with chopped mangoes.”At home, the fruit continues to inspire creativity. Entrepreneur Shilpa Thakkar says, “I always wait for mango season because I love this fruit.

Its versatility amazes me, from salsa to cheesecake with paneer, to homemade ice creams and sorbets.”She adds, “Right now, Alphonsos are expensive, so I’m waiting for prices to drop before indulging fully.”

‘Mango adds a natural richness to desserts’For home baker Shriya Ayare, mangoes are more than just an ingredient. “Mango season is something I deeply cherish. It’s more than just an ingredient, it’s an emotion. Working with fresh Alphonso mangoes brings out a natural sweetness that feels comforting.”

She adds, “Mango lends richness to desserts, elevating not just flavour but the entire experience through its colour, aroma & layered sweetness.”DIY Recipe:Chatpati Mango Chaat-Toss roasted makhana and peanuts with chopped tomatoes, onions and small pieces of raw mango-Add a squeeze of lemon and a pinch of chaat masala-Mix in a spoon of raw mango garlic chutney for extra kick-Top with sev, crushed papdi and cubes of ripe Alphonso mango— Recipe by Payal ThakkarSavoury standouts:- Raw Mango Chutney – Tangy, spicy, slightly sweet- Mango Salsa – Fresh and zesty, perfect with grills- Kairi Panha – Cooling summer drink- Mango Dal – Comfort food with a tangy twist- Mango Curry – Regional blends of spice & sweetnessSweet favourites:-Aamras – Silky pulp paired with puris- Mango Kulfi – Rich & indulgent- Mango Cheesecake – Creamy with fruity brightness- Mango Sticky Rice – A tropical Thai classic- Mango Shrikhand (Amrakhand) – Creamy and fragrantFor me, mango season is non-negotiable. I plan my meals around it, from breakfast smoothies to afternoon aamras and late-night mango slices. I also love pairing mango with chocolate and in cheesecakes– Rohan Mehta, an HR professional