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:

  1. Make the chutneys 2-3 days in advance and store in airtight containers in the fridge.
  2. Chop and prepare all of the ingredients like the potato, mango, tomato and onion in advance so you can mix the Bhel quickly.
  3. 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 🙂



Corn & Mango Bhel

Yield 4 Servings


Bhel Ingredients (4 servings):

3 cups Bhel mix (linking my favorite from Amazon)

1.5 cups diced boiled potatoes 

½ cup tomatoes, diced small

¼ cup red onion, diced small

½ cup diced unripe mango

½ cup corn kernels

⅛ tsp chat masala

¼ cup finely chopped cilantro 

Chutney Recipes:

Cilantro Chutney (yields 1 cup):

Combine the following in a blender and mix until smooth

  • 2 bunches cilantro, chopped roughly (bottom 1-2 inch stems removed)
  • 6 cloves garlic, peeled
  • 1/2 inch piece ginger
  • 3-4 green chilis (more or less depending on your spice level)
  • 1 tsp cumin powder
  • 1/2 a lime, squeezed
  • 3 tbsp peanuts, plain unsalted and skins removed
  • 1/4 tsp salt or to taste
  • water as needed

Apple Butter Chutney (yields 1 cup):

Combine the following and mix until smooth

  • 1/2 cup Apple butter
  • 1 teaspoon coriander cumin powder
  • 1 teaspoon chili powder
  • 6 tbsp water
  • Pinch of Salt

Garlic Chutney (yields ½ cup):

Combine the following in a blender and mix until smooth

  • 12 dried kashmiri chilis (soaked overnight in hot water or at least 30 minutes in hot water) Remove the chilis from the water but reserve the soaking water as needed to make the chutney smooth. 
    • Note that red chilis can be substituted if needed 
  • 6 cloves garlic, peeled
  • 2 small tomatoes, roughly chopped
  • salt
  • 1/2 tsp cumin seeds
  • 3 tbsp reserved soaking water

*Note - This chutney should be used like a "hot sauce" and added sparingly to the dish*


  1. Prepare the chutneys as per the directions above. 

  2. In a large mixing bowl, combine all of the ingredients except for the Bhel mix and chutneys. 

  3. Add about ¼ cup of cilantro chutney, 2 tbsp of apple butter chutney and 1-2 tsp of garlic chutney (depending on how much spice you want). 

  4. Using two mixing spoons, toss together the ingredients so everything is very well incorporated.

  5. Add the Bhel mix, stir quickly (you do not want to over mix the dry Bhel mix, it will get soggy if you do) and enjoy immediately! 

  6. Garnish with chopped cilantro and chopped mango!