These mango seeds mouth freshener is crispy , crunchy and simply amazing in taste. It’s called as GOTHLI MUKHWAS in Gujarati.. It’s very addictive. Mango Seeds are cooked , dried and fried / roasted and then seasoned with exotic spices which will definately tantalized your taste buds.

Gothli (Mango Seeds ) Mukhwas (Mouth freshener) is so favourite in my house. Since childhood , me and my sister , both are crazy for this mouth freshener. We eat like all time hit snacks πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚.. My mom makes it so tasty. The combination of spices which she use is brilliant. We are purely addicted to it. This is my last week for this year vacation at my mom’s place , so thought why not to take privilege to share this recipe when Me and mom are making a batch of this mouth freshener.

Make this mouth freshener in batches, so seeds can dry nicely as in nuclear family it’s not easy to get 15 to 20 mango seeds (for a small batch) in a day or 2 πŸ˜ƒπŸ˜ƒπŸ˜ƒπŸ˜ƒ..

Here , in this recipe I have added mango water , which literally means , water came from Mangoes. When you mix chopped raw mangoes with salt and turmeric powder , within few hours it will release good amount of Water. At time of making Pickle we generally do this process . In this process , we don’t have to add even 1tsp of normal water. If mango water is not ready , one can add juice of half lemon.


  1. 15 to 20 Mango Seeds
  2. Salt
  3. 1/2 tsp Turmeric Powder
  4. 1/2 cup Mango Water / half lemon
  5. Black Salt
  6. Roasted Cumin Powder
  7. Asafoetida
  8. Hingashtak
  9. Oil , to fry


For this recipe we have to sundry mango seeds for 8 to 10 days. After use just wash the mango seeds under running water and keep on open surface under sun , preferably in garden .

After dry , you can see seeds will turn white.


Once it’s fully dry , with help of a hammer or a big stone , just break the seed and you will find one more seed inside . Take out it’s brown layers as much possible.


Now take these all seeds And soak in Water for 4 to 5 hrs. One can realise the water colour will change to black. Wash seeds nicely and again fill the new water. Keep changing water till seeds are fully clean , without any layer. One has to do this whole exercise for 4 to 5 times . So generally this process will take your whole day.

But at this stage , I would love to mention some tricks.. Be very cautious at time of dealing with this Black water . Where ever it will touch , it will give black stains. So always prefer some old plastic utensils . Always drain such water in plants.


Now we have to cook this cleaned seeds.. Here, I have used Mango water. Summer is Pickle season too. And traditionally each household store such Mango water for few months. Like wise even we store it and I used in this recipe. If it’s not ready , one can add juice of half lemon.

In a pressure cooker add washed seeds , mango water , salt and turmeric . And also add water till all seeds are covered. Cook on slow flame for 3 to 4 whistles .. take seeds out in a big strainer and allow to cool completely.


Here also try to select some old strainer as it may give yellow and black marks..

Keep boiled seeds aside in a much ventilated area or under fan for 2 to 3 hours. Such way it will be bit firm and at time of cutting it wont mash.

With help of sharp knife cut it . Cut thin slices . And keep this slices for sun dry on a cloth. It will take around 2 days to dry completely. One can store this dried chips for whole year.


Now we will fry this chips. One can also roast in wok . But 45 years of cooking experience of my mom says ,fried version is more crispy and crunchy.

Heat oil in a wok. When oil is real hot fry these chips . Always fry in small batches. Chips will float on oil when ready. Make sure it won’t turn black.

Keep aside for sometime. Now take in bowl and add all spices. Here, you must have noticed that I have mentioned quantity of any spices. One can add as much they prefer to add in a mouth freshener..


I have also added Hingashtak Powder as one spice. Well it’s a spice mix which is generally used for increasing digestion, based on Ayurveda . it can be added into buttermilk too. It has very balanced taste of spices and It is very tasty too . It contains many spices as Asafoetida , cumin powder, dry ginger powder , pipri etc etc.

Add all spices as per choice but make sure it has to be sharp in taste .

Our mouth freshener is ready. Store in a airtight container .

Hope you all will love this traditional recipe of mouth freshener. Would love to hear from you all.

Happy Cooking πŸ™‚ πŸ™‚



  1. This recipe is so interesting! I had never seen anybody make use of the seed of mango and put it to full use; fabulous! Hats off to your mother for patiently making this amazing mouth freshener and sharing her recipe! Fabulous share πŸ™‚

    Liked by 1 person

  2. I tasted this Mukhwas almost 30 years ago in Manavadar at our relatives house, they have mango farms in Junagadh! Came home with big jar 😊 simply awesome and this shows you can eat mango as full fruit nothing to waste!

    Liked by 1 person

  3. Pingback: Mango Seed Recipe - Mango Seed | Just A Pinch Recipes

  4. aditi

    thank you for this recipe

    i have noticed that it is easier to remove the husk from the seeds of a few mangoes, while it is much more difficult in other varieties. which variety of mango have you used here?

    also, pls share how to make the ‘mango water’ which you have referred to here
    thank you

    Liked by 1 person

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