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Mango Curry Recipe – Ripe Mango gravy – Simple food and reviews

Author : Michelle Rosario Rodrigues
Mango Curry Recipe
Mango season has finally begun and I cannot have enough of them. From begging and buttering old aunties for mangoes in their compound to devising plans to steal mangoes from the trees hanging above the streets, my mind has been going berserk. I found a solution to this unending need for mangoes by buying a dozen of them from the Central Market in Mangalore. The variety I bought were called Badami mangoes. We decided to make mango curry for lunch today and I was super excited to share the recipe here.

Mango Curry Recipe

Serves: 5
Prep Time: 10 minutes
Cooking Time: 20 minutes
5 medium sized ripe mangoes
jaggery as per taste
salt as per taste
Ingredients for the Ground Masala Paste:
7 long red Kashmiri chilies
3 small red chilies
1 medium onion
5 cloves of garlic
1 small ball of tamarind (depending on the sourness of mangoes)
1.5 tsp mustard seeds
1 tsp coriander seeds
1 tsp cumin
¼ tsp turmeric powder
2 tbsp. grated coconut
Ingredients for Tempering:
½ tsp mustard seeds
1 long red chili
1.   Ground Masala Paste
Step 1: Fry the red chilies in half a tsp of oil
Step 2: Once the chilies have cooled finely grind all the ingredients mentioned under Ingredients for Ground Masala Paste
2.    Prepping the Mangoes
Step 3: Wash and peel the mangoes
Step 4: Squeeze the insides of the mango skins to obtain any leftover mango pulp
Step 5: Combine the peeled mangoes and mango pulp
Step 6: Based on the sweetness of the mangoes add jaggery 
Step 7: Add 100ml of water to the mangoes and let it boil with the lid closed till the mangoes are cooked
3.    Getting the Curry Together
Step 8: Add the ground masala paste to the cooked mangoes and let it simmer on a low flame for 5-7 minutes
Step 9: Temper mustard seeds and a red chili in some coconut oil.
Step 10: Add the tempering to the mango curry and turn off the heat.
Mango curry is ready to serve with hot rice.

Simple Tips:

1. This curry can be served straight out from the fridge also.
2. Add appropriate amounts of jaggery and tamarind to the curry based on the sweetness and sourness of the mangoes.

Printable version of this recipe

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