Stop throwing away mango peel: 6 delicious ways to use them in your kitchen

The most common habit followed during mango season is throwing the peel into the bin immediately after eating the fruit. But what if the most overlooked part of the mango could actually become the star ingredient in your kitchen? Yes, you read it right. The overlooked peel is actually a flavour and nutrition bomb and can be tweaked into chutney, candy and more. They are rich in fibre, antioxidants, and natural fruit sugars, making them both nutritious and flavorful. Take a look at these 6 lesser-known delicious ways of using the mango peel at home.

This might sound bizarre, but Aam ke Chilke ki Sabzi is actually a dish. Native to Marwadi and Gujarati homes, this is a semi-dry dish where the peel is pressure-cooked and then cooked in a tempering of oil or ghee, herbs, and spices. It is best enjoyed with roti.

In some parts of India, instead of discarding the leftover peels, people simmer them with water, lemon juice, and spices to create homemade preserves. It has a tangy and bitter aftertaste which works as a spread on toast, pancakes, or desserts. One can also combine it with ginger or cinnamon for a richer taste profile.

Another smart way of using the peel is to sun-dry or oven-dry the peels until crisp and then grind them into powder. This powder can be added to spice blends, marinades, curries, or even sprinkled over chaat and snacks for a tangy twist.

Yes, the leftover peels can be converted into candies. All you need to do is boil the peel until soft, coat it in sugar syrup, and dry it before tossing it in powdered sugar. The final result is sweet, fruity, and surprisingly addictive. Try it! This simple and easy dish has a longer shelf life and can be stored for almost 30 days in fridge.

This is also very interesting and goes well with parathas. To make this, sauté mango peels with mustard seeds, garlic, green chilli, jaggery, and tamarind for a sweet-spicy condiment and trust us, it is an addictive condiment that goes well with rice and even crackers.

If you are up for some more experimentation, steep clean peels in vinegar to create fruity salad dressings or pickle bases. One can also simmer them in sugar and water to make tropical syrups for mocktails, iced teas, lemonades, or cocktails.