Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)



{Due to a recent virus attack I lost a whole bunch of recipe on my blog. I am slowly working on posting them back one by one. I am going to start with the recipes I am getting most requests for. If you remember/want to try one of my earlier recipes which is now not in this blog please write to be at chinmayie.bhat@gmail.com and i’ll try to post it as soon as possible. I am basically just going to re-post the recipe as it was. So some of the content might not be so relevant today but my intention is to get them all back  and I  have over 80 posts to re-blog. Thank you! }


Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)


India’s favorite summer fruit Mangoes are here! We have hundreds of varieties of mangoes and each one them are delicious in their own way. In Bangalore I can get my hands on pretty much any variety of mango from all over India. But there are some wild varieties which never hit the market.


small wild mangoes


small wild mangoes


From my parent’s place here in Puttur, we visited our family farm yesterday. I enjoyed some of my most favorites fruits while I was there. One of them are these tiny little wild mangoes. They are very different from the mangoes you see in the market. These grow wild in the small hills around the farm and are fibrous and juicy. Some are sweet while most are very sour with a hint of sweetness. they have a very strong and district flavor compared to the other more popular mangoes.


Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)


Every year in summer holidays we used to go hiking in the surrounding hills collecting wild mangoes. Most of the time we just picked the ones which were fallen on the ground. These fruits are fully ripe and ready to eat. I remember coming back with big baskets full of these fruits. Though we all had as many mangoes as we can, we always had enough left to make fresh juice, fruit leather, whole dried fruit and lots of different curries.


Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)


One of those much loved mango recipes was this simple ‘Saaru’. This Mango Saaru is almost like a clear soup. Though one can eat this with rice, we all prefer to just drink it along with our meal. It’s light, sweet from jaggery, beautiful golden and fragrant and slightly sour from the wild mangoes and has a simple tempering of black mustard seeds and curry leaves. The trick is to balance the sweet and sour flavors together just right. It’s never made too salty or spicy as we drink it plain. After enjoying a bunch of wild mangoes if I still happen to have extra I always make this saaru. It’s just perfect for summer!


Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)




Many of you might not have access to wild mangoes. You can make it with any mango which is fibrous and juicy (not fleshy) with a slight sour taste to it. It will never taste like the real deal but it’s still a very flavorful and unique appetizer or a soup for a dinner party!

Replace jaggery with palm sugar or brown sugar.

Make the saaru a little thicker if you want to serve it with rice and keep it watery if you are serving it like soup.

If you don’t have access to curry leaves, use garlic instead for a different taste.

Wild Mango Clear Soup for Summer (Kaatu Mavinahannu Saaru)



  • 4-5 small wild mangoes
  • 3 cups of water
  • a small piece (size of a lime or more) of jaggery
  • 1/4 tsp red chili powder
  • salt
  • 1/2 tsp coconut oil
  • 1/2 tsp black mustard seeds
  • 2 springs of fresh curry leaves


Clean the wild mangoes well. Cut the tip of the fruit. peel them with your bare hands and place the skin and the fruit in a little pot with 2-3 cups of water. squeeze the juice out of the skin of the mango and discard the skin. Now squeeze each one of the pit or stone into the water and leave the pit in it.

Place this pot of mango juice and the pit on the stove. Add salt, jaggery, a pinch of chili powder and bring it to a boil. Taste it and adjust the sweetness according to your choice. Let it simmer for 5 minutes. Turn off the heat.

For the tempering, heat a little bit of coconut oil in a small pan. Add the mustard seeds. When it starts to splutter, add the curry leaves and turn off the that. Add this to the mango saaru/soup. Serve hot as a soup or as an accompaniment with rice.

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  • Aishwariya

    your blog is wonderful and the picture are incredible.. love everything I’m seeing. great work out here :)

  • Tere Serna

    Bonjour Chinmayie
    je suis fasciné par ton Blog.

    Te felicito por tu Arte, tanto a nivel de recetas como en el campo fotográfico. Tu blog es un enlace que no puedo olvidar, te pongo entre mis favoritos.
    Un abrazo

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