This incredibly delicious Indian Style Mango Curry is sweet, spicy and tangy and gets done in one pot under 30 minutes. Best eaten with your hands to truly indulge this flavor combo.
Love Mango? Then do check some of our favorite mango recipes – Mango Lassi, Mango Rice, Mango Dal and Mango Ice Cream.
Mango is the National Fruit of India and is enjoyed across the country. In addition to enjoying the mango in desserts, .unripe and semi ripe mangoes are used in savory dishes.
The Mango Curry I am sharing today is made with semi sweet mango which are slightly sweet and tart. Simple to put together, this curry tastes best with rice.
How to make Vegan Mango Curry?
Pick 2 medium semi ripe but firm mangoes. Wash and scrub them well. Slice them as shown in the above picture. Cut the mango flesh around the mango pit as well and discard the pit.
In a mortar add 1 small jalapeno ( or green chili), one inch ginger piece and a handful of coriander leaves. Make a paste.
Heat a tablespoon of oil in a skillet and add the ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds ( do not burn the fenugreek).
Adjust the heat to medium and add the curry leaves, mango slices, and the mango pieces and coat them with the tempering and cook for 2 minutes.
Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, one teaspoon coriander powder, ½ teaspoon cumin powder, 1-2 teaspoons brown sugar (or jaggery), salt to taste and coriander ginger paste. Coat the spices with the mango and cook for 5 -7 minutes.
Add one cup water and simmer the curry covered for 10- 12 minutes till the mango is soft and tender and the curry gets little thick.
Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally taste the curry and adjust the salt and sugar and finish it with fresh coriander leaves.
Serving Suggestions:
Enjoy the Indian Style Mango Curry with Rice or Paratha.
Tips & Notes:
Pick mango which is green from outside, semi ripe but firm.
Avoid ripe mango as it will make the curry very sweet.
Do not skip the fenugreek seeds, but don’t get tempted to add more, if not curry will become bitter.
Adjust sugar depending on how sour the mango is.
Frequently Asked Question:
Any semi ripe mango will work.
Small green chili
You may, I like to add as it balances out the sourness of mango.
Love Curry? Here are few more Curry ideas-
This recipe was updated from archives.
Mango Curry (Indian)
Ingredients
- 2 medium mangoes (semi ripe but firm)
- 1 small jalapeno ( or green chili)
- 1 inch ginger
- handful of coriander leaves ( to make a paste)
- ½ teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ⅛ teaspoon fenugreek seeds
- 1 sprig curry leaves
- 1 pinch asafetida
- ½ teaspoon red chili powder
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1-2 teaspoon brown sugar ( or jaggery)
- 1 tablespoon vegetable oil
- 2 tablespoons thick coconut milk
- 1 cup water
- salt to taste
- 1 tablespoon chopped coriander leaves for garnish
Instructions
- Pick 2 medium semi ripe but firm mangoes. Wash and scrub them well. Slice them as shown in the above picture. Cut the mango flesh around the mango pit as well and discard the pit.
- In a mortar add 1 small jalapeno ( or green chili), one inch ginger piece and a handful of coriander leaves. Make a paste.
- Heat a tablespoon of oil in a skillet and add the ½ teaspoon mustard seeds. Let the mustard pop. Reduce the heat to low and add one teaspoon of cumin seeds and ⅛th teaspoon of fenugreek seeds ( about 12-15 fenugreek seeds). Cook them for 15 – 20 seconds ( do not burn the fenugreek).
- Adjust the heat to medium and add the curry leaves, mango slices, and the mango pieces and coat them with the tempering and cook for 2 minutes.
- Add a pinch of asafetida, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, one teaspoon coriander powder, ½ teaspoon cumin powder, 1-2 teaspoons brown sugar (or jaggery), salt to taste and coriander ginger paste. Coat the spices with the mango and cook for 5 -7 minutes.
- Add one cup water and simmer the curry covered for 10- 12 minutes till the mango is soft and tender and the curry gets little thick.
- Add 2 tablespoons of thick coconut milk and cook for 5 minutes. Finally taste the curry and adjust the salt and sugar and finish it with fresh coriander leaves.
the #1 Itinerary
Great post ????