Mangos are one of my favorite fruits to cook with! Growing up, my mom would incorporate mangos into many of our favorite dishes. We ate them by the slice, we ate them in curries, as aamras, as mango lassi’s and a million other ways!! They are such a part of my childhood and my culture, and I love how incredibly versatile they are! Even better, with six varieties available at different times of the year, mangos are always in season.
Today I’m sharing a recipe for Corn & Mango Bhel with you guys because it is one of my favorite ways to spruce up a basic Bhel recipe to be more summer friendly! Bhel is traditionally very spicy (thanks to all the chutneys), but I love that the addition of mango really brings some bite, sweetness, and tartness to the entire dish!
Tips on Making Corn & Mango Bhel:
- Make the chutneys 2-3 days in advance and store in airtight containers in the fridge.
- Chop and prepare all of the ingredients like the potato, mango, tomato and onion in advance so you can mix the Bhel quickly.
- When mixing the Bhel, start by adding all the ingredients, except for the Bhel mix. Mix everything with the chutneys well and then at the very last moment add the Bhel mix, toss quickly and serve!
Bhel is one of my favorite street foods because it is light, crispy, and packs so much flavor with all the chutneys! I hope you enjoy this version with corn and mango because it is SO perfect for a hot summer day or honestly – ANY time! We love making late night Bhel too, lol.
Happy Eating ?
All your recipes turn out so delicious!
Did you use boiled ir roasted corn kernels? Can’t wait to make it since it’s mango season.
Thank you!