Ever tried sipping on a raw mango dish that tastes like summer in the hills? Himachali Mahni is cooling, spicy, sweet and sour – all in one glorious bowl.
There’s something about traditional hill recipes that feel like a warm hug—and Himachali Mahni is exactly that. but with a bold, tangy punch. It’s one of those comforting regional dishes that’s quietly flavorful, deeply nostalgic, and perfect for when you want to switch things up from your usual summer fare. Think of it as a cross between aam panna, chutney and a cold curry..
It’s the kind of recipe that doesn’t take much time but delivers a ton of payoff—refreshing, vibrant, bold, tangy, and full of character.
Jump to section: Himachali Mahni
Himachali Mahni Ingredients
- You’ll need raw mangoes, mint, coriander, green chillies, salt, black pepper, jaggery, and water for the base.
- To finish, just add some finely chopped onions and fresh coriander right before serving.
Frequently Asked Questions
Mahni has a bold, tangy-sweet flavor with a cooling, herby finish that’s incredibly refreshing, especially during hot weather.
Absolutely! You can prep and refrigerate it for up to 2–3 days. Just add the onions and coriander right before serving to keep it fresh.
In a pinch, tamarind pulp can add similar tang, but the flavor will be different. I recommend sticking to raw mango for authenticity.
Yes, but the balance of sweet and sour is key to the dish. If you don’t have jaggery, try a small amount of sugar or date syrup.
Richa’s Top Tips
- Use ripe-but-firm raw mangoes: You want that perfect tang without too much bitterness.
- Adjust the jaggery depending on how sour your mangoes are—some need a little more sweetness to balance the flavor.
- Blend until really smooth for the best mouthfeel. This helps the flavors meld better too.
- Always chill before serving. Mahni tastes so much better cold—it’s supposed to be refreshing!
What To Serve With Himachali Mahni
- Mahni pairs beautifully with steamed rice. That’s the most traditional way to enjoy it—cool and tangy mahni meets warm, fluffy rice.
- Make it a light meal on hot days with some rice and a side of moong dal or simple aloo sabzi.
- Use as a chutney-style dip with pakoras or tikkis – a spoonful of chilled mahni on the side adds brightness to every bite.
Storage Tips
- Refrigerate it: Store mahni in an airtight container in the fridge for 2–3 days.
- Serve chilled: Mahni tastes best when it’s cold, let it sit in the fridge for at least 30 minutes before serving.
- Stir before serving: It might separate slightly after sitting, so give it a quick stir to bring everything back together.
Customisation Ideas
- Adjust the sourness: Use more or less raw mango depending on how tangy you like it.
- Add garlic or ginger: For extra warmth and flavor, try blending in a little raw garlic or ginger.
- Play with greens: Swap out mint or coriander depending on availability—or double down on whichever herb you love more.
- Spice it up: Add more green chilli or a pinch of chilli powder if you want a stronger kick.
- Make it drinkable: Blend it thinner and serve it as a chilled, tangy cooler—kind of like a Himachali-style aam panna.
Trivia Nugget
Did you know? Mahni is often served as part of a traditional dham—a festive Himachali meal that’s entirely vegetarian and cooked by botis (hereditary cooks). It’s one of the few cold dishes in the spread and is loved for its cooling, palate-cleansing qualities between rich dals and curries. A small bowl of mahni can make all the difference!
Himachali Mahni is one of those humble dishes that surprises you with how much flavor it packs in. It’s light, refreshing, tangy, and just what you want on a hot day with a plate of steaming rice.
If you try it, tag me on Instagram @my_foodstory—I’d love to see how you serve it! And don’t forget to check out more regional favorites and summer-friendly recipes on the blog.
Watch How To Make Himachali Mahni Recipe Video
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Pressure cook raw mangoes with 1 cup of water for 3-4 minutes after one whistle or boil them in a cooking pot for 10 to 15 minutes till they are cooked well.
2 large raw mangoes, 1 cup water
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Once they cool down, remove the mango pulp and discard the peel & seeds.
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Blend raw mango pulp with rest of the ingredients for mahni mix into a smooth paste. Transfer the paste to a bowl.
1 cup mint leaves, 1 cup coriander leaves, 2 green chillies, 1 ¼ teaspoons salt, 1 teaspoon black pepper powder, 2 tablespoons jaggery
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Add 1 ½ cups of cold water, mix well and refrigerate for 30 minutes.
1 ½ cups cold water
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Just before serving, add chopped onions & chopped coriander leaves, mix well and serve chilled.
½ cup finely chopped onions, 2 tablespoons finely chopped coriander leaves
- Stays good for 2-3 days when stored in a closed container in the refrigerator.
Calories: 113kcal, Carbohydrates: 27g, Protein: 2g, Fat: 1g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.2g, Sodium: 816mg, Potassium: 296mg, Fiber: 4g, Sugar: 22g, Vitamin A: 1884IU, Vitamin C: 47mg, Calcium: 55mg, Iron: 1mg
This article was researched and written by Harita Odedra.