Mango curry recipe

5 from 22 votes

This simple summery Indian mango curry is spicy, sweet, salty and savory, with a velvety smoothness that coats your tongue. A vegan, gluten-free, nut-free and soy-free recipe.

Prep Time10

Cook Time10

Total Time20

Course: Curry

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 159kcal

Author: Vaishali · Holy Cow Vegan

Equipment

Saucepan

Ingredients

For the mango coconut sauce

5 ripe, sweet mangoes (cut out the pits and scoop out the flesh. Cut into 1-inch pieces)
15 oz full fat coconut milk (If you use fresh coconut milk, use two cups of the first extraction)
2 dry red chili peppers (like arbol or Kashmiri chillies)

Other ingredients

1 teaspoon oil
2 teaspoons mustard seeds
¼ teaspoon asafetida (hing, optional)
2 sprigs curry leaves
½ teaspoon turmeric
2 teaspoons jaggery (or coconut sugar. You can also use plain granulated sugar)
1 cup water
Salt to taste

Instructions

Blend the mango coconut sauce

Place the flesh of two mangoes (about 1 cup), coconut milk, red chili peppers and 1 teaspoon mustard seeds in a blender. Blend until very smooth. Set aside.

Make mango curry

Heat the oil over high heat and add the remaining 1 teaspoon of mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
Add the blended coconut-mango sauce and the remaining mangoes, turmeric and jaggery or sugar to the pan. Stir in a cup of water. Add salt as needed.
Heat the curry until the coconut milk just simmers, then turn off the heat. Serve the mango curry hot or warm.

Notes

Use 16 oz frozen mango chunks or slices instead of fresh mangoes. You don't need to thaw them first but make sure the mangoes are thawed and warmed through after you add them to the curry and before you turn off heat.
If the curry is too thick you can add more water to thin it out.

Nutrition