Raw Mango Gojju (Mavinakayi Rambana)

This traditional Kerala recipe is a delicious and easy-to-make dessert. It’s made from raw mangoes, sugar, coconut milk, jaggery, cardamom powder and many more ingredients.

Raw Mango Gojju (Mavinakayi Rambana) is a dish that is made by cooking ripe mango with other ingredients. It is also called as Mavinakayi Rambana.

All you need to make your stomach happy is this raw mango gojju and rice. It’s really delicious and out of this world. To date, everyone I’ve cooked this for has raved about it. It was a huge hit with everyone. It’s that one dish that you fall in love with right away.

This spicy, tart raw mango gojju is delicious! To prepare this, you just need 5 ingredients and 5 minutes of prep time. You won’t want anything else after eating this gojju with rice. 

In Kannada, this raw mango gojju is known as rambana or mavinakayi rambana (mavinakayi meaning raw mango). This basic ambuli gojju is one of my favorites (ambuli means raw mango in Konkani).

Do you like mangoes? If that’s the case, you’re in for a treat. Here are some more simple raw mango recipes for you to try. 

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Ingredients:

• 1 mango, unripe
• season with salt to taste
• a third of a cup of coconut oil
• 4 green chili peppers
• a pinch of asafoetida crystals

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Serves: 2

Time to prepare: 5 minutes

Time to cook: 3-5 minutes

30 minutes to prepare

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Method of Preparation:

1. Peel the raw mango and coarsely slice it.

2. In a cooking pan over medium heat, sauté the raw mango chunks with salt and 1/2 cup water for 3-5 minutes. 

3. Soak crystal asafoetida in 2 tablespoons boiling water while it’s cooking so it melts and dissolves fully.

4. Remove the raw mango chunks from the fire when they are nearly done. Keep them closed for 5 minutes to allow them to finish cooking. Then set them aside to cool fully. 

5. Grind them, together with the green chilies, into a smooth paste after they’ve cooled.

6. In a mixing bowl, combine the powdered raw mango, salt (if desired), melted crystal asafoetida, and coconut oil.

7. If necessary, dilute this gojju with water to get the desired consistency. This gojju is typically semi-thick in consistency.

8. Enjoy this gojju with some hot rice.

P.S:

1. Raw mangoes with the skin on may also be cooked. Along with the cooked raw mango chunks, the peel will be crushed as well.

2. Raw mangoes may also be pressure cooked. Raw mangoes, on the other hand, cook quickly on the stovetop, so you may save time by not pressure cooking them. 

3. If you’re in a rush and need this meal right now, cook it until it’s done and a bit soft. Then, using a fan, cool it to room temperature before grinding.

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 If you like raw mangoes, here are a few more raw mango recipes for you to try. 

More Konkani cuisine side dishes may be found here. 

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Raw Mango Gojju, also known as Mavinakayi Rambana is a traditional Indian dessert. It is made from ripe mangoes and rice flour. Reference: ripe mango menaskai.

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