Spinach and mango shorba

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Okra Soup, Smoked Fish and Kale Soup, Healthy Spinach Soup, Festive Yakhni Shorba

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  • 500 gms - spinach
  • 1 raw mango
  • 1 litre vegetable stock
  • 5 gms - ginger
  • 2 gms - coriander leaves
  • 1 gm - mint leaves
  • 50 gms - besan (gram flour)
  • 15 ml - vegetable oil
  • 5 ml - ghee
  • 2 dried Kashmir chillies
  • 2 gms - cumin seeds
  • 3 gms - whole garam masala
  • salt to taste

How to Make Spinach and mango shorba

  • Wash spinach thoroughly in water and cut into thin strips.
  • Peel raw mango and cut into very small pieces, discarding the seed.
  • Chop ginger, coriander and mint leaves very fine.
  • Heat oil in a pan and roast the besan till you get a nice aroma. Keep aside to cool.
  • Heat vegetable stock till it is warm.
  • Add the besan, mixing very slowly. Boil for some time.
  • Heat the ghee, add cumin, dried chillies and whole garam masala.
  • Saute for some time. Also saute the spinach.
  • Add the stock, salt and cook.
  • Finally, add the raw mangoes.
  • Do not boil after this. Serve hot.