Mango Poha Recipe – Authentic Indian Breakfast with Alphonso Mango

Last Updated on 2 months by Neha Deshmukh

Mango Poha Recipe – Authentic Indian Breakfast with Alphonso Mango

Hey everyone! If you’re anything like me, you’re always on the lookout for breakfast recipes that are a little bit special, a little bit different, and totally delicious. This Mango Poha is exactly that! It’s a vibrant, flavorful twist on the classic Indian breakfast, and honestly, it’s become a bit of a favorite in my kitchen. I first made this during mango season a few years ago, and it’s been a tradition ever since.

Why You’ll Love This Recipe

This isn’t your everyday poha. The sweetness of the Alphonso mango beautifully balances the subtle spice, creating a breakfast (or brunch!) that’s both comforting and exciting. It’s quick to make, bursting with fresh flavors, and a fantastic way to celebrate the mango season. Plus, it’s a great way to introduce someone to the wonderful world of Indian cuisine!

Ingredients

Here’s what you’ll need to whip up this Mango Poha magic:

• 1 cup Thick Poha (approx. 150g)
• ½ – ¾ cup Fresh Mango pulp (approx. 120-180ml) – from about 1 large Alphonso mango
• 1 tsp Red chili powder
• 3 tbsp Grated Coconut (approx. 30g)
• ½ tsp Cumin seeds
• 1 tsp Lemon juice
• Salt as needed
• 2 tsp Oil
• 1 Green chili, chopped
• 1 Red chili, whole
• 2 tbsp Peanuts (approx. 20g)
• Few Curry leaves
• Few Coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Alphonso Mango: Seriously, if you can get your hands on Alphonso mangoes, do it. They’re known as the “King of Mangoes” for a reason – their rich, creamy flavor is unparalleled. If you can’t find them, you can substitute with another sweet, non-fibrous mango like Kesar or Honey mango.
• Thick Poha: This is key! Thin poha will get too mushy. Look for the thicker variety – it holds its shape beautifully.
• Spice Level: Traditionally, this dish has a gentle warmth. But feel free to adjust the red chili powder to your liking. My grandma always added a pinch more, and I’ve carried on that tradition! Some regions in Maharashtra also add a touch of green chili paste for extra heat.
• Coconut: Freshly grated coconut is best, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, gently rinse the thick poha under running water. Don’t soak it, just a quick rinse to remove any dust. Drain it thoroughly – we want to get rid of excess moisture.
2. Now, for the star of the show: extract the pulp from your Alphonso mango. Make sure to get all that lovely, sweet flesh and avoid any fibers.
3. In a large mixing bowl, combine the rinsed poha, mango pulp, lemon juice, red chili powder, cumin seeds, grated coconut, and salt. Give it a good mix, ensuring everything is well combined.
4. Let this mixture marinate for about 15 minutes. This allows the flavors to meld together beautifully. Trust me, this step is worth it!
5. While the poha is marinating, heat the oil in a skillet over medium heat. Once hot, add the mustard seeds and let them splutter.
6. Add the chopped green chili, whole red chili, peanuts, and curry leaves. Sauté until the peanuts turn golden brown and fragrant.
7. Gently fold in the marinated poha mixture. Make sure everything is evenly coated with the spices. Cook for 3-4 minutes on low heat, stirring occasionally.
8. Remove from heat, garnish with fresh coriander leaves, and give it one final mix.

Expert Tips

• Don’t overcook the poha! You want it to be soft and fluffy, not mushy.
• Taste and adjust the seasoning as needed. Everyone’s palate is different.
• Using a good quality non-stick pan will prevent the poha from sticking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, simply ensure your ingredients are vegan-friendly.
• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili. My friend, Priya, loves to add a dash of chaat masala for an extra zing!
• Festival Adaptations: During Makar Sankranti, some families add a sprinkle of sesame seeds for warmth and flavor.

Serving Suggestions

Serve this Mango Poha immediately while it’s hot. It’s fantastic on its own, but you can also pair it with a side of yogurt or a cup of chai. It’s a perfect breakfast, brunch, or even a light lunch!

Storage Instructions

Honestly, this is best enjoyed fresh. But if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The texture might change slightly, but it will still be tasty.

FAQs

Let’s answer some common questions:

• Is this poha best served immediately? Absolutely! It tastes best when served hot and fresh.
• Can I use a different type of mango? Yes, but Alphonso mangoes are highly recommended for their flavor. Kesar or Honey mangoes are good substitutes.
• What is the best type of poha to use for this recipe? Thick poha is essential. It holds its shape better and doesn’t get mushy.
• How can I adjust the spice level? Reduce or increase the amount of red chili powder to suit your preference.
• Can I make this recipe ahead of time? You can marinate the poha mixture ahead of time, but it’s best to cook it just before serving.

Enjoy this delightful Mango Poha! I hope it brings a little sunshine to your kitchen. Let me know in the comments how it turns out for you!