7 Mango Recipes For Each Day Of The Week ft. California Walnuts

લાઇફ સ્ટાઇલ


It’s not an Indian summer unless you have binged on your share of your favorite mango variety. While many of us like to relish mango plain and sliced, sometimes you just need something more than the plain ol’ fruit.

Often we think that the idea of combining fruits with meals isn’t a great idea! But the king of fruits, mango is one of those that tastes divine on and with anything. They are as versatile as our first-favourite food, California walnuts, the only tree nut that is an excellent source of plant-based omega-3 ALA. A handful (approx. 28g) of walnuts offers 2.5g of omega-3 ALA, 4g of protein, and 2g of fiber. Mild in flavour, and perfectly crunchy, California walnuts undergo stringent quality control measures from farm to market to ensure only the best produce for consumers.

Gear up for a total of seven recipes that combine mango and walnuts – so you can enjoy the season’s bounty every day of the week.

1. Aam Akhrot Poda – Chef Varun Inamdar

Bengal’s version of the classic aam panna with a California walnuts twist, this is a mango drink that is the perfect climax to a meal that’s heavy yet comforting. It is made using raw mango, walnut milk, mint leaves, roasted cumin powder, black salt, and sugar.


3 raw mangoes, medium sized

1/4 cup fresh mint

1/2 teaspoon roasted cumin powder

1 cup California walnut milk

1 cup sugar

2 teaspoons black salt

4 cups chilled water


1. Wash and dry the raw mangoes.

2. Roast the mangoes over direct heat for about 10 minutes till charred on the outside.

3. Cool them off. Peel the skin and use your hands to separate the pulp and the stone.

4. Take the pulp in a blender and add sugar, black salt, walnut milk, roasted cumin powder, mint.

5. Blend to make a smooth paste.

6. Add chilled water and blend again for a minute.

7. Refrigerate for about 2 hours.

8. Pour in glasses and serve chilled.

2. Mango Walnut Sheera – Chef Sanjyot Keer

This show-stopping sweet treat is a traditional semolina and wheat flour sheera recipe that is flavored with sweet-tangy mango puree and crunchy, toasted walnuts. This delectable mango walnut sheera is finished off with some more toasted walnuts that give the dish an additional crunchy-creamy texture.


3/4 cup ghee

3/4 cup semolina

1/4 cup wheat flour

3/4 cup sugar

1/2 cup Mango puree

2 cups water (you can add more if the sheera is too dry)

1/2 cup California Walnuts


1. Chop California Walnuts and toast them into a pan, do not over do it.

2. Puree the mangoes to get mango pulp if using fresh mangoes.

3. Add ghee, semolina and wheat flour in a pan and start roasting on medium flame.

4. Keep roasting and stirring until the colour starts to change and you get a nice aroma.

5. Now add sugar and mango pulp and stir quickly. While mixing continuously add the water too.

6. Keep stirring to avoid lumps and add the toasted California Walnuts.

7. Cool until the ghee separates.

8. Serve immediately!

3. California Walnut Mango Spinach Salad – Chef Sabyasachi Gorai

A zingy, zesty, and refreshing twist to soothe your soul in summers, this California Walnut, Mango, and Spinach Salad, brings together orange, yummy mangoes, crunchy omega-3 ALA-rich walnuts, kale, baby spinach, blackberries, and more. Did anyone say yummm?


225g baby spinach

500g baby kale

450g mixed spring salad mix (organic)

1 small red onion, sliced thin

2 Mangoes, peeled, seeded and cut into strips

250g fresh blackberries

30g chopped fresh parsley

125g roughly chopped California walnuts, toasted

2 ripe mangoes, peeled, seeded and pureed in blender

30g fresh squeezed orange juice

30g fresh squeezed lime juice

2 cloves garlic, minced

30ml extra virgin olive oil

15ml honey

5g sea salt


1. Toast California walnuts in a small skillet over medium/high heat for 3–4 minutes until lightly browned. Place cooled California walnuts and first 7 ingredients listed in salad bowl.

2. Pour Purée mango into salad bowl and stir well.

3. Add orange juice, lime juice, minced garlic, olive oil and honey, season with sea salt. Sprinkle over salad and serve.

4. Tropical Mango, California Walnut, and Turmeric Smoothie Bowl – – Chef Sabyasachi Gorai

Mango, turmeric and the heart-healthy walnuts in this pick-me-up smoothie bowl are magical together. This vegan smoothie bowl uses tropical mango instead of the desi hapus or payri, and this variety tastes like a combination of orange, peaches, and pineapple, which means you can expect a riot of pleasing, refreshing flavors in your mouth.


Flesh from half a mango (reserving a few slices to garnish)

1 small piece of fresh turmeric

Half a banana

200ml coconut milk

Squeeze of lime juice (plus a little zest to garnish)

8 California walnut halves

A handful of raspberries and blueberries

1 passion fruit

1 tablespoon of coconut flakes


1. Place the mango, turmeric, banana and coconut milk into a blender and blitz until smooth. Add lime juice to taste and blend again until combined.

2. Pour the smoothie into a bowl and garnish with the reserved mango, berries, California walnuts, passion fruit, lime zest and coconut flakes.

5. Mango and California Walnut Trail Mix – – Chef Sabyasachi Gorai

Walnuts, sunflower seeds, and ground flax seeds coated with a mouth-watering honey-vanilla mixture are combined with luscious, sweet dried mango slices to create this flavor bomb of a trail mix. It’s easy to make, and you can always make an extra batch of it since the first one will be over in no time, considering the killer combo of mango and walnuts it uses.


2 tablespoon honey

2 tablespoon water

½ teaspoon vanilla extract

250g California walnuts

50g sunflower seeds

2 tablespoon ground flaxseed

50g toasted coconut flakes

130g dried mango


1. Preheat the oven to 180°C.

2. In a small bowl, mix together the honey, water and vanilla extract.

3. Into a separate mixing bowl, place the California walnuts, sunflower seeds and ground flaxseed. Pour the honey mixture over and toss to evenly coat.

4. Place the walnut mix onto a lined baking tray in a single layer and toast in the oven for 15-20 minutes, or until golden brown and fragrant.

5. Set aside to cool, and then mix with the toasted coconut flakes and dried mango, store in an airtight container.

6. Puneri Mastani – Chef Varun Inamdar

Need a comforting drink plus dessert to add to your weekend or party repertoire? We’ve got you covered with our version of the famous Puneri Mastani. Walnut milk, mango puree, strawberry puree, ice cream, curd, sugar, and ice cubes are churned together to make this drink with a lassi/smoothie-like consistency and texture. And it is finished off with diced mangoes.


1 cup mango puree

1/2 cup ice cubes

3 cups curd

3 tablespoons sugar

1 cup California walnut milk

1/2 cup mango ice-cream

4 tablespoons strawberry crush

4 tablespoons fresh mango diced


1. In a blender, churn together mango puree, California walnut milk, sugar, ice cubes, curd and mango ice-cream till it is smooth. Reserve till further use.

2. Take a few tall glasses and add a tablespoon each of strawberry crush at the base.

3. Top with the chilled smoothie.

4. Finally top with fresh diced mangoes.

5. Serve chilled.

How to make California walnut milk at home?

Soak a cup of untoasted walnuts for 2 hours in 2 cups of water. Strain and rinse walnuts well. Transfer to a blender with 1 cup cold water. Blend on high for a minute. Strain through a muslin cloth till you get an almost dry powdery mass in the muslin cloth after pressing the milk. Transfer in a glass jar and store in the refrigerator. This gives you 2 cups of home-pressed California walnut milk!

7. Mango Summer Rolls – Chef Sabyasachi Gorai

Nothing screams summer better than these mango summer rolls served with a ginger-kissed walnut sauce. The rolls’ filling consists of mango, red bell pepper, cucumber, mint leaves, and basil leaves. In addition are boiled thin rice noodles that, once rolled in, beautifully soak the flavors of the fruit and veggies and take the dish to a new level.


Walnut-Ginger Dipping Sauce

1/2 cup California walnuts, divided

1/4 cup hot water, plus additional if desired

2 tablespoons soy sauce

2 tablespoons pure maple syrup

1 teaspoon finely grated ginger

1/4 teaspoon crushed red pepper flakes (or to taste)

3 medium or 2 large fresh dates

Zest and juice of 2 limes

Summer Rolls

Thin rice noodles

10 round rice paper wrappers

1/2 cup thin julienne strips mango

1/2 cup thin julienne strips red bell pepper

1/2 cup thin julienne strips peeled cucumber

1/3 cup fresh mint leaves, torn into strips

1/3 cup fresh basil leaves, torn into strips


1. To prepare dipping sauce, place 1/4 cup walnuts, water, soy sauce, maple syrup, ginger, pepper flakes, dates and lime juice and zest in a small blender or food processor and blend until smooth. Finely chop remaining walnuts and stir into sauce, adding additional water if you prefer a thinner sauce.

2. Cook rice noodles according to package directions. Drain well, rinse in cold water and drain again.

3. Fill a large shallow dish with warm water and dip a sheet of rice paper in water, letting sit for about 10 seconds or until pliable but still somewhat firm. Remove from water and carefully shake off excess water; place on a cutting board.

4. Place a small handful of cooked noodles and a few pieces of mango, bell pepper, and cucumber on the bottom third of the wrapper. Sprinkle with mint and basil.

5. Gently fold the bottom over the filling, fold in the sides, then roll up as tightly as possible. Place seam side down on a serving platter. Repeat with remaining wrappers and filling.