Mango Chaat | Mango Bhel

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Before you scratch your brains thinking about how to make the best use of the raw mangoes in season, let me help you with a really simple, but super delicious recipe. Call it Mango Chaat or Mango Bhel, this dish is tangy, spicy and quite effortless. This recipe is how I make it often. You are free to add/subtract or increase/decrease the ingredients as you like it for your palate.

mango chaat served in a white bowl with a steel spoon with text layovers.

About Mango Chaat

Want to stir up a quick snack for yourself or a starter for your parties? Let this Mango Chaat be at your service. I usually end up using raw mangoes for this recipe as well as others like Aam Panna, Mango Rice, Mango Dal and a variety of pickles.

By the way Chaat are group of savory snacks that form a major chunk of Indian Street Food. A chaat is tangy, spicy, sweet, salty – a flavorful burst of all the tastes and textures on your palate.

This easy mango chaat is a tasty and tangy variation of the popular Indian street snack of Bhel Puri. When I’m making this Mango Chaat, I really like it sour and tart. In Hindi I would call it as ‘khatta.’

So, my recipe does not have a ‘meetha’ or sweet element in it. Also, if you’re someone who loves snacking on raw unripe mango sprinkled with salt and red chili powder, this chaat will be an instant hit with you.

If you really want to consider this chaat as a Mango Bhel and like a balanced sweet and sour taste, then don’t hesitate to add some sweet Tamarind Chutney. You can also experiment by adding sweetened curd (yogurt).

As I already mentioned in the beginning, this Mango Chaat can be altered according to the ingredients that are available to you at home.

You don’t have to manage sourcing something special. Just add or substitute with whatever you have and however you wish the flavor to be.

For instance, if you don’t have puffed rice and want to add cornflakes instead, use it. Alternatively for potatoes, you can use cooked chickpeas or steamed sprouts, which by the way will turn the Mango Bhel even more nutritious.

Step-by-Step Guide

How to make Mango Chaat


1. On low heat, roast 1 cup puffed rice in a pan or kadai till crisp. Set aside.

roasting puffed rice in a pan.

2. You will need roasted peanuts. So either you can roast the peanuts in a pan or in the microwave.

roasted peanuts in a bowl.

Make Mango Chaat

3. Take ½ cup tightly packed finely chopped unripe raw mangoes in a mixing bowl.

chopped raw mango in another bowl.

4. Then, add ½ cup chopped boiled potatoes, ¼ cup finely chopped onions, ¼ cup finely chopped tomatoes and 1 teaspoon finely chopped green chilies.

adding chopped boiled potato, chopped onion, chopped tomatoes and chopped green chilies to the chopped mango in the bowl.

5. Mix everything well.

mixing ingredients well.

6. Add ¼ cup roasted peanuts and ¼ cup masala chana. This is Haldiram’s masala chana.

adding roasted peanuts and masala chana to the raw mango mixture in the bowl.

7. Then, add the puffed rice.

puffed rice added to the raw mango mixture in the bowl.

8. Add ¼ to ½ teaspoon red chili powder, ½ teaspoon chaat masala powder and black salt or regular salt as needed.

red chili powder, chaat masala powder and black salt added to the raw mango mixture in the bowl.

9. Toss and mix everything quickly.

tossing the ingredients.

10. Add ½ tablespoon lemon juice.

lemon juice added to raw mango-puffed rice mixture in the bowl.

11. Add 2 to 3 tablespoons chopped coriander leaves.

chopped coriander leaves added to the bowl.

12. Add fine sev (fried gram flour vermicelli).

fine sev added to the bowl.

13. Mix quickly. Check the taste and add more black salt, red chili powder, chaat masala powder or lemon juice if required.

mix ingredients in the bowl quickly.

14. Serve raw Mango Chaat immediately in plates on bowls, as it gets soggy quickly. Garnish with some more sev and coriander leaves if you like.

mango chaat served on a plate with a spoon.

Serving Suggestions

The most apt way to serve this Mango Bhel is that you must consume it immediately, or else the puffed rice (murmura) in it will become soggy and loose its crispiness. Garnish with some more sev or coriander leaves before serving, if you like.

If you’re a bachelor, then this Mango Chaat can be your go-to dish on days when you want to eat something wholesome, without spending hours and hours in the kitchen. Hassle-free, easy to make and requires no special skills.

More Chaat Recipes To Try!

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mango chaat served in a white bowl with a steel spoon.

Mango Chaat | Mango Bhel

Mango Chaat is a quick recipe of tangy, spicy chaat snack made with raw green unripe sour mangoes, puffed rice, onions, tomatoes, peanuts, lemon juice, herbs and spices.
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Cuisine Indian
Course Snacks, Starters
Diet Gluten Free, Vegan
Difficulty Level Easy
Servings 3


  • ½ cup finely chopped mangoes tightly packed green unripe mangoes – 200 to 225 grams
  • 1 cup puffed rice (murmura)
  • ¼ cup roasted peanuts
  • ¼ cup masala chana – optional
  • 1 small onion – finely chopped or ¼ cup chopped onions
  • 1 small tomato – finely chopped or ¼ cup chopped tomatoes
  • 1 or 2 green chilies – finely chopped
  • 1 potato – medium-sized, boiled, peeled and chopped, optional
  • ½ tablespoon lemon juice or add as required
  • ¼ to ½ teaspoon red chili powder or cayenne pepper
  • ½ teaspoon chaat masala powder
  • 3 to 4 tablespoons sev (fried gram flour vermicelli) – fine variety
  • 2 to 3 tablespoons chopped coriander leaves (cilantro)
  • black salt or regular salt, add as required



  • On a low heat, roast the puffed rice in a pan or kadai till they become crisp. Keep aside.
  • You will need roasted peanuts. So either you can roast the peanuts in a pan or in the microwave.

Making mango chaat

  • Take finely chopped raw unripe mangoes in a mixing bowl.
  • Then add chopped boiled potato cubes, finely chopped onions, finely chopped tomatoes, and finely chopped green chilies. Mix everything well.
  • Add roasted peanuts, masala chana and the puffed rice.
  • Add red chili powder, chaat masala powder and black salt.
  • Toss and mix everything quickly.
  • Add lemon or lime juice and add chopped coriander leaves.
  • Add fine sev and mix quickly.
  • Serve mango chaat immediately in plates on bowls, as it gets soggy quickly. While serving you can garnish with some coriander leaves and sev.


  • Add more or less of the spices and seasonings according to your taste preferences. 
  • You can choose to skip adding the potato.
  • Tomatoes can also be skipped in the recipe. 
  • For a sweet and tangy taste, add a few tablespoons of sweet tamarind chutney. 
  • The recipe can be scaled to make a big batch.

This Mango Chaat recipe post from the archives first published in May 2015 has been updated and republished on May 2022.

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Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. This is da way they make bhel at Kolhapur, Maharashtra. My childhood luuuuv… thnx for sharing the receipe!! 🙂

    1. really. i did not know. i have been to kolhapur many times, but never had bhel there. next time i should try 🙂 thanks for sharing this info prachi.

  2. wow its amazing bhel with raw mangoes. I know bhel recipe but including raw mangoes make its taste better. A new recipe in summer with mangoes . Really Thank you dassana