23/07/2026
The mango showdown is officially on 🥭 Mango Chicken Skewers by Mariya Karimjee vs Mango Sundal by Zaiby
Vote for the winner in our poll and tell us what you think in the comments.
Mango Chicken Skewers
Ingredients:
4 ripe mangoes, peeled, chopped, and blended into a smooth pulp
1 cup yogurt
Shan Tikka Masala (to taste)
Chicken (boneless breast or thigh), cut into bite-sized pieces
Honey
Spring onions & okra, cut for skewers
How to make it:
Take 2 tbsp of your blended mango pulp and mix it with 1 cup yogurt and Shan Tikka Masala. Toss in your chicken and let it marinate for 30–60 minutes.
In a separate bowl, toss the okra and cut spring onions in a bit of oil and tikka masala.
Take the remaining mango pulp, add a dash more tikka masala and a touch of honey, then reduce it in a skillet over medium heat until thick, glossy, and sticky.
Thread your skewers, alternating spring onion, okra, and marinated chicken until full.
Grill on high heat for 2.5 minutes per side. Make sure the okra makes direct contact with the grill for that perfect slight char.
Brush generously with the warm mango glaze right at the end, serve hot, and enjoy.
Mango Sundal
1 Sindhri mango, diced
1-2 raw mango (kairi), diced
300g black chickpeas, soaked overnight and boiled till tender
4 dried red chillis
1 tsp mustard seeds
2 tbsp cumin
1 tsp Shan Tez Lal Mirch powder
1 tsp Shan Chaat Masala
2-3 stems fresh curry leaves
1.5 tbsp grated coconut
1 tbsp oil, neutral, olive oil or coconut oil
Recipe
On low heat, add 1 tbsp of oil to toast the mustard seeds, cumin, red chillis. Then add chilli powder, curry leaves and finally chaat masala.
Turn up the heat and toss in black chickpeas, cook until they start to get crispy. Take off the heat, add coconut and chopped raw mango.
Leave to cool for a couple of hours or put in the fridge. Once cooled, add the fresh mango. Serve and enjoy
