Stop throwing mango seeds: 5 lesser-known culinary uses of mango seeds you didn't know about

The mango season is here and from juice, shakes, and pickles to papad, this seasonal delight is being enjoyed in all forms across India. But, one thing many people are unaware of is that the seeds of this fruit are also a valued culinary delight, if consumed the right way. Traditionally, the inner kernel hidden inside the hard shell is edible and surprisingly versatile when processed correctly. Let us explore the lesser-known uses of these seeds, which are mostly reduced to kitchen waste.

This is one of the most common and interesting ways of using mango seeds. After removing the hard outer shell, the seeds are dried under the sun and ground into a fine powder. This flour is traditionally mixed with wheat or millet flour to make rotis or flatbread. It is best enjoyed after blending with regular flour because of the slight bitter undertone. It is rich in fiber and micronutrients, making it a practical addition in small quantities.

The seeds can also be used in powder form as a natural thickening agent. According to experts, the kernel powder can be added to curries and stews to enhance texture. It gives dishes a subtle body and a mild, earthy flavor. Traditionally, kernel powder has been used in rural cooking. It also elevates the taste of the dish.

Traditionally, mango seeds have also found their way into pickling practices. In some parts of India, the seeds are mixed with oil, salt, and spices, resulting in a unique combination of textures that works well for stuffing parathas and even in masala drinks like sattu sharbat and aam panna.

The kernels can also be tweaked into a tangy and crunchy snack. All you need to do is slice, dry and lightly roast the seeds. Season them with salt and spices and they make for a crunchy, earthy snack with a distinctive taste.

Another lesser-known way to incorporate mango seed powder is into chutneys. All you need to do is blend a small amount of seed powder along with ingredients like coconut, mint, or tamarind to add thickness and a slightly bitter edge that enhances flavor depth.