Fajeto | Gujarati Mango Kadhi

June 1, 2022mayurisjikoni




Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras. Also, aamras or thick mango puree or pulp is often enjoyed as a part of a thali. Usually, Shaaks or sabjis, poori or rotli, a farsan/farsans, plain rice, a dry lentil preparation and kadhi are prepared to go with aamras. Instead of plain kadhi, fajeto is prepared.

In regards to fajeto, I feel the recipe probably came about as a way of not wasting any bit of the tasty and sweet mango when in season. In fact, I remember after cutting the mangoes into halves, my mum would rub it over hessian or burlap cloth. Actually, hessian would be tied on top of the pan. Then, the mango pieces would be rubbed over it to produce a thick pulp. And the mango seed or stone with still bits of flesh was put into the simmering kadhi. In addition, a bit of the mango pulp is added for more flavour.

A Bit About The Group:

In brief, every month a new theme is chosen by members. Then, the participants are paired up. In turn, they give each other 2 secret ingredients to use in their recipe which is prepared fitting the theme.

As soon as their dish is ready, the photo is shared on our Facebook group. Then, other participants try and guess the secret ingredients. Towards the end of the month the recipe is shared on the group. Additionally, members get to know each other and interact with them.

This Month’s Theme

In brief, this month was my turn to choose the theme. Being mango season in India, I suggested MANGO MANIA. Although, getting mango in Magog is a little challenging, luckily I got some Mexican ones. In general they obviously cannot be compared to the Indian Alphonso or Kenyan Apple Mango, but was perfect for my dish.

My Partner This Month

Once again, I was without a partner because of the odd number of participants. Fortunately, Seema who blogs at Mildly Indian volunteered to give me my two secret ingredients. Her other partner is Anu. This means that I didn’t have to give her any ingredients as Anu would do that. I got yogurt and chilli from her. Intially, with those two ingredients, I thought of mango chaas .But, remembered that I don’t have my favourite FAJETO recipe on the blog. Therefore, decided to prepare my favoruite for the Mango Mania theme.

In fact, you may want to check out Seema’s Maanga Parippu Curry recipe, where she has used raw mango, moringa leaves and moong dal to prepare a delicious curry to go with rice.

Some Important Tips To Preparing Fajeto |Gujarati Mango Kadhi

  • Fajeto is a yogurt based curry. It is important to keep stirring the curry or kadhi till it comes to a gentle simmer. If you don’t, then the yogurt will curdle and kadhi will not have the homogeneous consistency.
  • Specifically, Mango Puree should not be fibrous. If it is strain it in a sieve before adding to the kadhi.
  • Never cook kadhi on high heat and should not be allowed to come to a rolling boil. Gentle simmering is the best.
  • Addition of jaggery – add according to how sweet the mango puree is. You want a good balance of the sweet and tangy flavour.
  • If you have any leftover kadhi, you can add mango puree to make it into a fajeto.
  • Fajeto is best enjoyed with plain rice. To go with the fajeto and rice make a dry lentil/legume/dal preparation like mag ni chutti dar.
  • As a matter of fact, simple spices like fresh ginger, green chillis are used to flavour the kadhi. We don’t add any garam masala powder. Whole spices like cinnamon, cloves, dry red chilli and pepper are added for the subtle flavours.


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  • Sweet Mango Puree – fresh mango puree is the best. It has to be thick. Do not use mango juice for this recipe.
  • Plain Yogurt – homemade or ready made. Must be plain. For a creamy kadhi, use the measured amount of yogurt. I prefer using full fat yogurt.
  • Mango Seeds – if you’ve used ripe mangoes for the pulp or puree, then don’t throw away the seeds.
  • Water – normal drinking water
  • Salt – add according to your taste
  • Fenugreek Seeds – methi dana. For tempering and to add to the kadhi while it cooks.
  • Turmeric Powder – haldi, hardar. Normally, Gujaratis don’t add too much haldi to the kadhi.
  • Fresh Ginger – peeled and grated or minced.
  • Green Chillis – minced. Add according to your taste.
  • Chickpea Flour – chana no lot, besan, chane ka atta. Used to thicken the kadhi.
  • Jaggery – add according to how sweet the mango puree or pulp is.
  • Ghee – for tempering.
  • Curry Leaves – 1 sprig is enough.
  • Dried Red Chilli Whole – for tempering
  • Cloves – a few for tempering.
  • Cinnamon – 1″ stick for tempering.
  • Black Pepper Corns – for tempering.
  • Cumin Seeds – jeera, jiru. For tempering and to add to the kadhi while it cooks.
  • Mustard Seeds – rai. For tempering.
  • Asafoetida – hing, for tempering. For gluten free fajeto, don’t add asafoetida as it contains wheat or look for pure asafoetida.
  • Fresh Coriander – for garnishing. Chop with the tender stems.





Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras.
5 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course curry, Side Dish
Cuisine Gujarati
Servings 4



  • 1 cup sweet mango pulp
  • 4 cups water
  • 3 tbsp chickpea flour
  • 1 -1¼ tsp salt
  • 3-4 mango seeds optional
  • tsp turmeric powder
  • ¼ tsp fenugreek seeds
  • ¼ tsp cumin seeds
  • 1 -2 tbsp jaggery powder
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 2-3 tbsp fresh coriander chopped


  • 1 tbsp ghee
  • 1 inch cinnamon stick
  • 4-6 cloves
  • 8 peppercorns
  • 1 whole dried red chilli
  • 1 sprig curry leaves
  • ¼ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • tsp asafoetida



  • If you have cut fresh ripe mangoes to make the aam ras or mango pulp, then allow the seeds to soak in 4 cups of water for 15 -20 minutes.
  • Wash the seeds in the water by squeezing it in your hand. That way remaining pulp will come off the seeds.
  • Alternately, you can add the seeds to the simmering kadhi.
  • Add salt, yogurt , mango pulp and chickpea flour to the water.
  • Whisk it till the mixture is smooth and no flour lumps are left.
  • Add the mixture to a deep saucepan. Put it over medium heat.
  • Add fenugreek, cumin seeds, ginger and chilli pastes. Mix well.
  • Keep stirring the mixture continuously till it becomes hot.
  • Keep stirring for a further 5-7 minutes. This way the yogurt will not curdle and the chickpea flour gets cooked. At the same time, the consistency of the kadhi will thicken.
  • Lower the heat. Add the mango seeds if using any.
  • Taste the fajeto and accordingly add jaggery powder.
  • Allow the fajeto to simmer over low heat for 5-7 minutes, stirring frequently.
  • It should become thick and creamy, much like a thick soup.


  • While the fajeto is simmering over low heat, prepare the tempering or vaghar.
  • Heat ghee in a small pan over medium heat.
  • Add cinnamon stick, cloves, peppercorns and fenugreek seeds.
  • As soon as the spices begin to sizzle, add mustard and cumin seeds.
  • Then add the asafoetida, red chilli and the curry leaves.
  • Mix a bit.
  • Immediately add the tempering or vaghar to the fajeto.
  • Add chopped coriander, mix and fajeto is ready to be served with some rice.


  • Wash the mango seeds in the measured water. Use this to prepare the kadhi.
  • Or you can directly add the seeds to the simmering kadhi or fajeto.
  • Make sure you use ripe mango pulp.
  • Use plain full fat or semi fat plain yogurt for a creamy consistency.
  • You must keep stirring the mixture till it becomes hot and begins to simmer if you don't want the yogurt to curdle.
  • Serve fajeto with plain rice and dry lentil preparation.
  • Can use leftover kadhi to make fajeto. Heat the kadhi with the mango pulp and seeds.
Keyword fajeto kadhi, fajeto recipe, gujarati fajeto, mango yogurt curry



If you do try this recipe then please either

  • add a comment below,
  • send a picture to my email mayuri.ajay.patel62@gmail.com
  • tag me as #mayuri_jikoni on Instagram
  • or tag me on Twitter as #Mayuri1962





  • Mambazha Sambar| Ripe Mango Sambar – The World Through My Eyes

    June 2, 2022 at 7:27 am

    […] and I chose to showcase this family favourite Mambazha Sambar. Mayuri ji prepared this delectable Fajeto or Gujarati Ripe Mango Kadhi for the […]

  • Poonam Bachhav

    June 3, 2022 at 3:17 pm

    5 stars
    I love this Gujarati style, tangy sweet yogurt mango curry ..taste great with steamed rice. Your presentation making it all the more appealing.

    1. mayurisjikoni

      June 3, 2022 at 8:34 pm

      Thank you so much Poonam. And you are so right it tastes really good with steamed rice.

  • Archana

    June 4, 2022 at 9:47 pm

    5 stars
    I have heard so much about fajeto recipe but never tried it. I have some frozen mango can I use that to make my kadi? Will love to make some it’s different from the goan sasav n maharashtrian koyad.

    1. mayurisjikoni

      June 6, 2022 at 2:14 pm

      Thanks Archana, go ahead and try it the frozen mango as long as they are ripe. Or can use canned mango pulp too.

    2. Priya Iyer

      June 7, 2022 at 2:41 pm

      5 stars
      Fajeto is always a hit at our place! I love the way you have added whole spices to the tempering – I make Fajeto the same way as you, except for the tempering. Somehow I haven’t made this even once this summer. Will try out your method before the mangoes disappear from the market completely.

      1. mayurisjikoni

        June 8, 2022 at 3:44 pm

        Thank you so much Priya, adding whole spices imparts the subtle flavours and also doesn’t change the colour of the kadhi. Make it before the mango season disappears.

  • Renu

    June 9, 2022 at 5:03 am

    5 stars
    I love Gujarati kadhi’s they have a typical taste to it. This Mango kadhi with the addition of raw mango seeds sounds interesting. Good use of something which we discard but has so much nutrition hidden in it. I am going to save the seeds next time and give this a try.

    1. mayurisjikoni

      June 9, 2022 at 11:18 pm

      Thank you Renu, we do not use raw mango for fajeto but the ripe ones.

      1. Renu

        June 15, 2022 at 7:57 am

        5 stars
        Ah right, I misread the recipe. I thought we are adding raw mango seeds. Read it again. Apologies.

      2. mayurisjikoni

        June 15, 2022 at 5:46 pm

        Not a problem Renu, just didn’t want you to save raw mango if you want to try out fajeto.

  • Priya Vj

    June 14, 2022 at 9:45 am

    5 stars
    I simply love fajeto ..it is so full of taste and melange of flavors. The small chunks of ripe.sweet mango is a bliss to bite into while having with garma garam chawal and some papad as a side

    1. mayurisjikoni

      June 15, 2022 at 5:52 pm

      Thanks Priya, I usually don’t add any mango chunks but do add the seeds. It is fun to suck on the seeds which are coated with kadhi.

    2. Sujata Roy

      June 16, 2022 at 9:35 am

      5 stars
      Never tasted Gujarati mango kadhi but now your recipe and description sweet tangy kadhi tempting me to try it soon. Sweetness of ripe mango and all the spices definitely make it lipsmackingly delicious.

      1. mayurisjikoni

        June 17, 2022 at 11:05 pm

        Sujata, you’ve got to try it at least once. It is so delicious. In fact it is a must to make fajeto whenever we have aamras.

  • Radha

    June 14, 2022 at 8:57 pm

    5 stars
    Mango kadhi sounds heavenly! The flavor profile makes me drool here. Plus, the platter also looks inviting! A Great delicious meal and a very flavorful kadhi with mangoes!

    1. mayurisjikoni

      June 15, 2022 at 5:50 pm

      Thanks Radha, as I mentioned in the post, it is usually prepared when we have aam ras. Try it, am sure you’ll enjoy it.

  • Kalyani

    June 16, 2022 at 12:08 am

    5 stars
    my kids are huge fans of Kadhi. I must try this with the badami variety of mangoes that are at the tail end of the season to make these ASAP !

    1. mayurisjikoni

      June 17, 2022 at 11:09 pm

      Am sure with badami mango it will taste really good.

  • Rafeeda – The Big Sweet Tooth

    June 16, 2022 at 1:02 am

    5 stars
    That mix of sweetness from the mangoes with spiciness and sourness sounds absolutely fantastic. I am really intrigued how this would taste and must try this some day… Totally delicious!

    1. mayurisjikoni

      June 17, 2022 at 11:08 pm

      Thank you so much Rafeeda, slight sweetness from the mango, tangy from the yogurt, subtle spice flavours, hotness from chilli and ginger…just cannot go wrong. Try out a small batch.

  • Vasusvegkitchen

    June 16, 2022 at 8:13 am

    5 stars
    Loved your different varieties of mango recipes di, Gujarati mango kadhi looks very tasty. Must try recipe before season ends, liked the aroma of spices added in tempering and kadhi’s thick creamy texture. Love to have it with both rice and rotis.

    1. mayurisjikoni

      June 17, 2022 at 11:06 pm

      Thank you so much Aruna.Please do try the recipe. Am sure you will enjoy it. Do let me know how it turns out for you.

  • Jayashree T.Rao

    June 18, 2022 at 4:00 am

    5 stars
    I had tried making Fajeto once and we liked it. Nice share for the theme, will make if I get the last batch of mangoes.

    1. mayurisjikoni

      June 19, 2022 at 9:52 pm

      Thanks Jayashree.

  • Preeti Shridhar

    June 19, 2022 at 1:17 am

    5 stars
    Such a riot of flavors !! The sweetness from ripe mangoes, sour from yogurt and all the spices in tempering. Mayuri, this is new for me …sounds so delicious. Definitely trying it this season ,before the mangoes bid us adieu.

    1. mayurisjikoni

      June 19, 2022 at 9:50 pm

      Thank you so much Preeti, you’ve got to try it. Deliciousness guaranteed 🙂

  • Seema Sriram

    June 21, 2022 at 2:52 am

    5 stars
    The whole platter yo.u have here is an experience. I love the beautiful khadi with rice and it feels so sumptuous. So happy you chose this dish to showcase

    1. mayurisjikoni

      July 14, 2022 at 9:08 pm

      Thank you so much Seema. Have made fajeto so many times, but till now the recipe didn’t make it to the blog. I guess the right time comes for everything.

  • Balvinder

    June 25, 2022 at 7:56 pm

    5 stars
    I would love anything made out of mango and certainly love this kadhi.

    1. mayurisjikoni

      July 14, 2022 at 9:04 pm

      Thank you so much Balvinder.

  • Sasmita Sahoo

    June 29, 2022 at 6:01 am

    Gujarati Mango Kadhi looks very tangy, sweet. Love this yogurt mango curry …….Your presentation makes it all the more appealing.

    1. mayurisjikoni

      July 14, 2022 at 9:02 pm

      Thank you so much Sasmita.

  • Preethicuisine Preethicuisine

    July 3, 2022 at 1:23 am

    5 stars
    Fajeto looks so tempting with hot steamed rice. It is such a flavourful curry. Remember having eaten at my friend’s place many a times. Now I have a fail proof recipe to try. Bookmarking it.

    1. mayurisjikoni

      July 14, 2022 at 8:59 pm

      Thanks Preethi, and yes you can try this recipe and am sure you’ll love it.

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