Fajeto: The Healthy Mango Dish You've Never Heard Of

Claiming to be a Gujarati food expert just because you know the difference between dhokla and khaman is like calling yourself a Beatles fan after hearing U2’s cover of Helter Skelter. Not necessarily wrong, but hardly correct, either. As a Kutchi Gujarati, I've grown up with a few sacrosanct food habits: no thepla without chunda, a glass of chaas to beat any summer, traas and farsaan over fast food, to name a few. I'm proudly stereotypical in my Gujju ways, queuing up at Swati Snacks at 7 am for fresh fafda and jalebi on special occasions and preferring bottomless thalis over fine dining any day. 

And so, you can imagine the ego-bashing I had to endure when I learned of a new Gujarati dish a few years ago that was not on my foodie radar—fajeto. No, it's not a typo for Tex-Mex fajitas. It's also pronounced the way it's written, with the "j" loud and clear. This mango special makes a cameo in Gujarati households every summer and is unique for two reasons: it utilises saccharine and ripe mangoes in a savoury dish, and is made using leftover pulp from the pits. When I tried it for the first time, I’ll admit that it was hard to digest (pun not intended) because I had never tasted ripe mangoes in a savoury main course dish. I was used to kachi keri everything, from pickles to drinks, but this was different. My palate was having a moment.

“Fajeto”, as my mum tells me, translates to “fiasco”, which is fairly telling of the moments that will ensue once you’ve tasted it. First, the signature Gujju sweetness hits you, courtesy of the mangoes. Then, before you know it, the spice from the tadka has taken over, creating a fusion of flavours between tangy and tart, catapulting you to epicurean ecstasy. For a bit of visualisation, envision Remy from Ratatouille as he relishes the magical combination of strawberry and cheese. 

Once your mind has somewhat comprehended the complexity of fajeto’s complexity, pair it with ghee-laden pad rotis, steamed rice, or my personal favourite, as a soup. In fact, it’s relished cold in many homes too.

Thankfully, you don’t require an Instagram-approved stocked pantry to make this dish, or even sugar. Rooted in a zero-waste policy, to give the king of fruits the respect it deserves and not let even a gossamer strand go to waste, fajeto stems from the idea of utilisation and sustainability. For this dish, less (ingredients) is more (flavour). Low-maintenance and low on effort,  it's hard to believe that all it took was leftover pulp from mango pits to make this upcycled and healthy delicacy that will hopefully get its due recognition soon.

If you’re a first-time fajeto eater, try my mum’s recipe customised for convenience. While many Gujaratis use gram flour for thickening purposes, we omit it as it results in a lighter version that can even be enjoyed during fasting season. Hot tip: don’t hold back on the stirring for best slurping results.