Mango Curry Recipe
- Yields: 4 servings
- Time: 35 minutes
Ingredients
- 1 cup ripe mango cubes (firm and sweet)
- 1 cup coconut milk
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 small onion (finely chopped)
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- Salt to taste
- A few curry leaves
Directions
- Heat oil in a pan and add mustard seeds. Allow them to splutter.
- Add curry leaves and chopped onions. Sauté until the onions turn soft and light golden.
- Add ginger-garlic paste and cook for a minute until aromatic.
- Add turmeric, red chili powder, and coriander powder. Mix well and cook briefly.
- Gently add the ripe mango cubes and stir carefully.
- Pour in the coconut milk and mix well. Simmer on low flame for 8–10 minutes until slightly thickened.
- Add salt to taste and adjust seasoning if required.
- Turn off the heat and serve hot with steamed rice, jeera rice, or roti.
Tips
Mango Curry is a unique and flavorful Indian dish that beautifully blends sweet ripe mangoes with aromatic spices and creamy coconut milk. This curry offers a perfect balance of sweetness, mild heat, and tanginess, making it a delightful main course for both everyday meals and special occasions. For best results, use ripe but firm mangoes that hold their shape while cooking. Adjust the spice level according to your taste preference.
Credits
Traditional Indian mango pickle recipe.
Related Recipes
Mango Lassi
Mango Milkshake
Mango Mojito
FAQ's
Yes, canned coconut milk works perfectly. Shake well before using for a smooth consistency.
Absolutely. You can increase the red chili powder or add green chilies to enhance the spice level.
Raw mango will make the curry tangier and less sweet. You may need to adjust sugar or spices accordingly.
Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.