Ever tried to figure out how to make mango curry? You’re not alone. I used to be confused about how to make mango curry. However, after years of experience of trial and error — I finally figured out how to make mango curry so that it suits my tastes. When I went to Thailand, I realized that the most simple food there is spicy and mango. So I tried to make it!
reamy chicken & mango curry
- Preparation and cooking time
- Prep:10 mins
- Cook:1 hr
- Serves 6 – 8
Use korma paste, turmeric and black onion seeds as the base for this mild, Indian spice-pot, made creamy with coconut milk
- 12 boneless, skinless chicken thighs
- 2 tsp turmeric
- 2 tbsp sunflower oil
- 2 onions , 1 chopped, 1 quartered
- 2 large ripe mangoes
- 6 tbsp good-quality korma paste
- 100g ginger , roughly chopped
- 2 tsp ground cumin
- 1 tbsp black onion seed (kalonji or nigella)
- 400g can light coconut milk
- 600ml chicken stock
- few coriander sprigs, basmati rice, naan bread, mango chutney, lime pickle and our sides (see ‘goes well with’), to serve (optional)
- STEP 1Toss the chicken thighs with 1 tsp of the turmeric and some salt. Heat the oil in a big frying pan or wide flameproof casserole, and brown the thighs well on both sides. Remove from the pan. Add the chopped onion and cook for 5 mins until softened.
- STEP 2Roughly cut all the flesh from one of the mangoes, scraping as much as you can from the stone. Put into a food processor with the korma paste, ginger and quartered onion. Whizz to a paste, then tip into the pan and gently cook until softened.
- STEP 3Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of mins. Return the chicken to the pan. Stir in the coconut milk and stock. Bring to a gentle simmer, then cover and cook for 20 mins.
- STEP 4Uncover the pan and cook for another 25-30 mins until the chicken is really tender, adding a few drops of water to keep it saucy.
- STEP 5Slice the remaining mango and stir in to heat through while you shred the chicken with two forks. Season and serve scattered with the coriander, with basmati rice, naan bread, chutney, lime pickle and our sides, if you like.
mangalorean ripe mango curry
Try this unique spicy Mangalorean ripe mango curry made with sweet and juicy mangoes! It’s sweet and savoury, and tastes so different from anything you’ve ever had! Another epic mango recipe!
Mango season is officially coming to an end, but I object! This mango curry DESERVES more time in a calendar year! If you’re someone who’s into mixing sweet and savoury flavours together, you’re gonna love this south Indian recipe. And if you’re not that someone, just one bowl of this will change your mind!
This is a simple meal – some fried chicken, steamed rice and bowls of this mango curry.
other mfs recipes you may like
use small and ripe mangoes
Special mangoes for a special curry! This south Indian curry is made with ripe Sugar Baby mangoes or Shakkargutti. These are available almost towards the end of mango season, but they’re totally worth the wait. Bring loads because you’ll be making this again!
Put on your apron and pull up your sleeves for this one, because you’ll have to peel the mangoes and squeeze out all the juice from the skins and seed.
Note: Want to take the experiment up a notch? I’ve successfully made this curry using pineapples or even apples – these fruits work so well with the same recipe!
roasted spices and ogg paste
This mangalorean ripe mango curry gets a flavour punch from the blend of roasted spices and onion, ginger and garlic. Dry roasting releases the aromas of the spices and you’ll smell a sweet, nutty aroma wafting around in your kitchen. Grind these together into a smooth paste.
When the sweet mangoes and juice are cooked in this spicy aromatic masala, you’ll have a sweet, spicy, tangy Mangalorean mango curry.
top tips to make mango curry
Here are my choicest tips to make sure you get this ripe mango curry right!
- Choose the ripest mangoes that you can get your hands on because that’s where the natural sweetness comes from
- This recipe has jaggery in it. You must do a taste test and balance the jaggery to match the tart flavour
- If Sugar Baby mangoes are hard to come by, you can use any small variety of mangoes – they should be super ripe and fleshy, of course.
- Use fresh spices that are aromatic. For the best masala, make sure the spices are not more than a year old
- Mangalorean food almost always has that distinct rich flavour of coconut oil. Tempering this dish with coconut oil really makes it addictive
- If you’re planning to go all out with this ripe mango curry, make it and keep aside for a day. The flavours really come together and it tastes phenomenal the next day!
Make this simple and honest mangalorean ripe mango curry or ambe upkari today!
Sri Lankan Mango Curry
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Sweet, spicy and sour, this delicious Mango Curry is a Sri Lankan classic and favorite. Simple to make and packed with a great depth of flavor, like any good curry. Perfect dish to use up seasonal mangoes that are slightly underripe.
It’s that time of the year when juicy, ripe, sweet mangoes are hitting the shelves at our local market. If we are lucky, they go on sale while the mangoes are still in prime condition (and not overripe), but since Mr K and I are both really good at choosing the best mangoes, we can generally avoid the disappointing ones. We almost always go for the ones that are just ripe or slightly underripe. Those ones that are not quite fully ripe yet, are absolutely PERFECT for this Sri Lankan Mango Curry dish that I’m going to share with you guys today! 🙂
A delicious mango curry like this MUST be made with fresh mangoes, though. If you use frozen mango, it gets too mushy and the peel doesn’t hold it all together and you end up with a not-quite-appetizing mess. K grew up eating mango curry in Sri Lanka and loves it. I, on the other hand, loved snacking on fresh, juicy mangoes that came straight from the tree, and didn’t much care for it in a curry form. But my taste buds have certainly become more refined with age, and I can now truly appreciate all the complex flavors that permeate this rich, flavorful dish.
Sweet, tart, sour, fruity, spicy… this Sri Lankan mango curry is nothing if not flavorful. Curries typically serve as a side-dish for rice in Sri Lanka, but every time we make this mango curry, rice becomes an after-thought. This is the star. When prepping, I cut the mango cheeks, and then cut each cheek into 3 strips. The remaining fleshy portion on either side of the seed is also cut into two strips, so you end up with a total of 8 strips, plus the seed. Do NOT throw away the seed! It adds some texture to the dish, and we love sucking on the seed at the end too! 🙂 I also do NOT peel the mangoes. The peel holds the flesh together, and it adds flavor and texture as well. And we often eat the peel as well. Nothing goes to waste!
I used Kent mangoes for this recipe (sold as “Red Mangoes” here in the Mid West), because that’s what’s available to use. It has firm flesh – even when perfectly ripe, so it’s perfect for a mango curry. You don’t want to use mangoes with very soft flesh though. Kensignton Pride, Tommy Atkins, Haden, Keitt, Francis mangoes, would all be great for a curry as well.
This Sri Lankan mango curry is deceptively easy to make. Just keep in mind that you will need to adjust sugar and vinegar levels according to the fruit that you use. So always taste test and adjust the amount of seasoning. The curry powder that I use is my Sri Lankan curry powder (you can get the recipe for it, right here). If you absolutely have to, you can substitute it with an authentic curry powder or Garam Masala (a sweeter curry powder). The taste will be slightly different since you’ll be altering the curry base, but it’ll still be delicious, I guarantee it!
This Sri Lankan mango curry is vegan and gluten free. It’s amazingly flavorful and aromatic on its own, but even better when paired with other vegetarian curries like this Creamy Cashew Curry, or even a fish or meat curry too!
Sri Lankan Mango Curry
Yield: Serves 4 (with rice)
Cuisine: South Asian, Sri Lankan
This delicious Mango Curry is a Sri Lankan classic and favorite. Sweet, spicy and sour, and simple to make and packed with great depth of flavor. A great way to use up seasonal mangoes that are slightly underripe.
EASY – This curry is a very easy dish to make. Great for beginners, but remember to adjust the spices to your taste.
Prep: 20 minutes
Cook: 35 minutes
Total Time:55 minutes
- ▢3 mangoes 1 ½ lbs mangoes, with the seed
- ▢3 tbsp coconut oil or neutral oil
- ▢2 garlic cloves chopped
- ▢½ medium red onion sliced
- ▢1 tbsp mustard seeds
- ▢1 ½ tsp curry powder
- ▢1 – 2 tbsp sugar as needed
- ▢1 ½ tsp cayenne pepper
- ▢¼ heaped tsp salt plus more to taste
- ▢½ cup water
- ▢2 tbsp desiccated coconut
- ▢¼ cup coconut milk
- ▢2 serrano pepper slices cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy
- ▢¼ tsp white vinegar
- Wash and cut the mangoes. To cut the mangoes – slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces plus the seed, per mango.3 mangoes
- Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.3 tbsp coconut oil,2 garlic cloves,½ medium red onion,1 tbsp mustard seeds
- Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.1 ½ tsp curry powder,1 – 2 tbsp sugar,1 ½ tsp cayenne pepper,¼ heaped tsp salt
- Add water, desiccated coconut and coconut milk, and mix through and heat to simmer.½ cup water,2 tbsp desiccated coconut,¼ cup coconut milk
- Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 – 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy.3 mangoes,2 serrano pepper slices,¼ tsp white vinegar
- Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you may not need this extra sugar). Stir to combine, and cook for the remaining time.¼ heaped tsp salt,1 – 2 tbsp sugar
- Serve hot with rice. Enjoy!
Calories: 281kcal (14%)Carbohydrates: 35g (12%)Protein: 3g (6%)Fat: 17g (26%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 8mgPotassium: 356mg (10%)Fiber: 4g (17%)Sugar: 29g (32%)Vitamin A: 1854IU (37%)Vitamin C: 54mg (65%)Calcium: 38mg (4%)Iron: 1mg (6%)
Mango Curry Recipe
How to make Mango Curry
Mango Curry Recipe: A lovely Indian curry made with yogurt, mango, gram flour, and jaggery.
- Total Cook Time50 mins
- Prep Time15 mins
- Cook Time35 mins
- Recipe Servings4
Ingredients of Mango Curry
- 450 Ml mango pulp
- 3 tbsp gram flour
- 150 ml water
- 4 tbsp curd, whipped
- 1/2 tsp ginger powder
- A pinch of asafoetida
- 2 green chillies
- 2 tsp ginger paste
- 1 tbsp oil
- 1 tsp cumin seeds
- 10-12 curry leaves
- 2 tsp jaggery, grated
How to Make Mango Curry
Strain mango pulp.
Place gram flour into a bowl. Add water. Stir until smooth.
Place mango, curd and flour paste in a pan.
Pour in 300 ml water and add ginger powder and asafoetida.
Grind chillies with ginger, add to the mixture. Season.
Cook until thick, for about fifteen minutes.
Heat oil, toss in cumin, followed by curry leaves.
Stir and fry for 6-7 seconds.
Add to the mango mixture.
Simmer for 10-15 minutes.
Stir in the sugar and serve.