Try out these easy, quick and yummy recipes:
1) KHATTA-MEETHA SIP:
(2 glasses) Ingredients:
 2 ripe, sweet mangoes
1 raw, sour mango
2 tablespoons sugar
1 1/2 cup water
½ lemon

Method: Peel and cut pieces of the ripe mango. Blend these in a mixer with the sugar and ½ cup water to prepare a pulp. Keep aside. Grate the raw mango. Blend this with 1 cup water and lemon juice in the mixer. Pour sweet mango pulp in 2 glasses. Pour the sour, raw mango juice over the pulp in both glasses. Very gently stir just once or twice with a stirrer or straw – but don't mix. Sip to enjoy distinct taste of 'sometimes sweet and sometimes sour' drink in every sip.

2) SWEET 'N' SOUR FRUIT SALAD:
(2 glasses) Ingredients:        
1 ripe, sweet mango
1 raw, sour mango
1 orange
1 sweet lime (mosambi)
1 cup black, sweet and sour grapes
1 cup cut pieces of pineapple
1 teaspoon chaat masala powder
Method: Peel and dice ripe and raw mangoes. Peel and dice orange and sweet lime too. Toss all these along with pineapple pieces and chaat masala powder.

3) AMBRI CHUTNEY:          
Ingredients:  
½ raw, sour mango
1 cup mint leaves
1 cup cut coriander
 2 green chilies
Salt to taste
Method: Grate or cut the raw mango into thin slices. Grind along with all other ingredients to form a fine paste. A unique chutney is ready to be eaten with any snack or as a side dish. You can add a little sugar while grinding for a tangy chutney.

4) COOL MINT-MANGO DIP:
The above recipe of chutney (without the sugar) mixed with curd in a 1:2 ratio makes a very tasty dip for your fried or tandoori snacks.

5) SEASONAL SALAD:     
Ingredients:   
½ raw mango
1 small cucumber
1 small capsicum
½ cup shred cabbage
1 tomato
juice of half a lemon
a few coriander leaves
salt to taste
½ or 1 teaspoon pepper/
chili powder
Method: Cut all the vegetables into small pieces. Toss along with shred cabbage and all the other ingredients. You could even cool this in the fridge for sometime.

6) INSTANT PICKLE:
Ingredients:           
1 raw, sour mango
1 teaspoon mustard
1/8 teaspoon hing (asafoetida)
1 teaspoon chili powder
salt to taste
Method: Cut the mango into very fine pieces without peeling. Roast mustard seeds and hing in a warm pan for 3-4 minutes and grind to a fine powder. Add this along with salt and chili powder to the cut mango. Instant mango pickle is ready. This can be eaten for two days or stored in the fridge to last for a week.