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Manga pachadi recipe

Traditional raw mango sweet recipe with jaggery and coconut
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Festival recipes,, Sweet
Cuisine: Indian
Keyword: South Indian festival, tamil new year recipes
Servings: 3
Author: Jeyashri suresh


  • 1 cup sliced raw mango
  • ¼ tsp turmeric powder
  • ¼ tsp red chili powder
  • ½ cup water
  • 1/8 th tsp salt
  • ½ cup powdered jaggery
  • 1 tsp oil
  • ¼ tsp mustard seeds
  • 2 tbsp grated coconut


  • In a vessel add the sliced mango.
  • Add turmeric powder, red chili powder, and ¼ cup water.
  • Pressure cook this for 3 whistles.
  • Alternatively, you can cook this in a pan too till the mango pieces become soft.
  • In a pan add jaggery and add ¼ cup of water.
  • Adjust jaggery according to the sourness of the mango.
  • If the mango is sour, you can add ¾ cup of jaggery also.
  • Let the jaggery melt.
  • Filter the jaggery water if it has any impurities.
  • Add the cooked mango to the jaggery water.
  • Mix well. Let this come to one boil.
  • Add the salt and mix well.
  • Add the grated coconut to this.
  • Mix well and switch off the flame.
  • Temper mustard seeds in 1 tsp oil.
  • Manga pachadi is ready.


  • Manga pachadi can be stored at room temperature for few hours.
  •  You can pair this with curd rice or can be eaten as it is too.
  •  Manga pachadi can be made using Ripe mango as well.