Mahni is a semi-liquid dish made from raw or half-ripe green mangoes, typically enjoyed with plain boiled rice and dal.
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Wash and boil the raw mangoes.
Let them cool slightly and extract the pulp into a bowl.
Mash the pulp until smooth.
Finely chop the onion.
Wash the fresh mint leaves and crush them slightly, saving a few for garnish.
Add cold water to the pulp, stirring gently until it reaches a semi-liquid consistency.
Incorporate the chopped onions and spices.
Add sugar if the preparation is too sour.
Taste and adjust the sweetness or spices as needed.
Garnish with mint leaves and refrigerate.
Serve chilled with rice and dal.
Adjust the amount of sugar based on your preference for sweetness.
How do I make Mahni using ripe mangoes instead of raw ones?
You can make Mahni with ripe mangoes, but keep in mind that the flavor will be sweeter and less tangy. Simply follow the same method: boil the ripe mangoes, extract the pulp, and adjust the spices accordingly to balance the sweetness.
What are some dietary options for making Mahni vegan or gluten-free?
Mahni is naturally vegan and gluten-free as it primarily consists of mangoes, onions, and spices. Just ensure that any additional ingredients you use, like rice or dal, are also gluten-free and vegan-friendly.
Can I store leftover Mahni, and how long does it last in the fridge?
Yes, you can store leftover Mahni in an airtight container in the refrigerator. It typically lasts for about 2-3 days. Just give it a good stir before serving again, as the consistency may change slightly.
What can I serve with Mahni to create a complete meal?
Mahni pairs wonderfully with plain boiled rice and dal, creating a balanced meal. You can also serve it alongside flatbreads like roti or naan for a different twist.
What can I substitute for fresh mint leaves in Mahni if I don't have any?
If you don't have fresh mint leaves, you can use dried mint as a substitute, but use it sparingly as it is more concentrated. Alternatively, fresh basil can also provide a unique flavor that complements the dish.
