Mango Curry – lip smacking curry made with mangoes, aromatic spices and coconut milk. Sweet, spicy and creamy flavors make this curry a favorite. A must try recipe in the mango season. Its vegan and gluten free too!
One fruit I look forward to in the summer months is mango. In addition to eating the fruit by itself, we also enjoy making lassi, smoothies, dal, ice cream and cake.
But have you tried a curry made with mango?
Yes, you heard it right. Sweet and spicy curry made with mangoes, ginger, chili, mint, and coconut milk.
If you are someone who like their curry’s little sweet, this is definitely for you. Even for the ones who don’t like sweet curry’s, this particular combination will surely please your palette.
This Mango Curry
— Is sweet and spicy and with full of flavors.
— comes together in less than 20 minutes
Ingredients for mango curry
- mangoes
- coconut milk
- ginger, green chili
- spices (red chili powder, garam masala, cumin & coriander powder)
- mint and coriander leaves
- lemon juice
- salt
How to make mango curry (step by step photos)
Prepping the ingredients-
Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife with out breaking through the skin. Scoop the mango pieces with a spoon.
Chop the green chili and ginger.
Chop mint and coriander leaves.
To make home made coconut milk – Take 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe.
Lets make the mango curry –
1) Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds.
2) Add the ginger and green chili and saute for 30 seconds.
3) Now add the cubed mango, turmeric and pinch of salt. Saute for five minutes.
4) Add the coriander powder, cumin powder, red chili powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes.
5) Add coconut milk and 1/2 cup of water. Mix well and cook for six to seven minutes.
6) Add chopped mint and coriander leaves, garam masala and lemon juice.
7) Simmer for three to four minutes. Check for seasoning and adjust.
Serving suggestions:
Serve the mango curry with chapathi, warm nan or jeera (cumin) rice or brown rice.
Check out mango recipes from the blog –
mango dal
green mango rice
mango lassi
What type of mango should I use in the recipe:
Pick mangoes which are firm to touch and slightly under ripe. After you cut the mango, do taste it. The mango has to be slightly sweet and sour.
Do not use a mango which is super sweet and soft.
Can I use frozen mango in this recipe:
Frozen mango will become too soft and mushy. Not a good choice for this curry.
Can I use any other vegetable in this curry:
Bell pepper goes very well in this recipe.
vegan mango coconut curry recipe
Vegan Mango Coconut Curry
Ingredients
- 2 medium mangoes ( slightly under ripe)
- 1 cup coconut milk
- 1 green chili finely diced
- 1 tbsp ginger finely chopped
- 1 tsp cumin seeds
- ¼ tsp turmeric powder
- ¾ tsp coriander powder
- ¼ tsp cumin powder
- ½ tsp red chilly powder or to taste
- ½ tsp garam masala
- salt to taste
- few mint leaves
- handful of coriander leaves
- lemon or lime juice use if the curry is little sweet
- ¼ sugar use if the curry is little sour
- 3/4 cup water
- 1 tbsp oil
Instructions
Prepping the ingredients to make the curry -
- Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife without breaking through the skin. Scoop the mango pieces with a spoon.
- When you taste the mango, it should be slightly sweet and sour. Do not use the mango which is very sweet.
- Chop the green chili and ginger. Chop mint and coriander leaves.
To make homemade coconut milk
- Take 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe.
Procedure on how to make mango curry -
- Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds.
- Add the ginger and green chili and saute for 30 seconds.
- Now add the cubed mango, turmeric and pinch of salt. Saute for few minutes till mango gets slightly soft.
- Add the coriander powder, cumin powder, red chili powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes.
- Add coconut milk and 1/2 cup of water. Mix well and cook for seven to eight minutes.
- Add garam masala, chopped mint and coriander leaves. Do not skip the mint in this recipe. Mint goes very well with the sweet and sour combo in this curry.
- Taste the curry and add the lemon juice, if the curry is little sweet. If the curry is little sour, add some sugar. Simmer for three to four minutes.
- Serve the mango curry with chapathi, nan or rice.
Few other mango recipes
the #1 Itinerary
Great post ????