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Vegan Mango Curry - HolyCowVegan.net
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5 from 15 votes

Vegan Mango Curry

If you've never eaten a mango curry before, you have no idea what you've been missing. This simple summery stew 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 mins
Cook Time5 mins
Total Time15 mins
Course: Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free, Vegan
Servings: 4 servings
Calories: 225kcal


  • 3 ripe champagne mangoes. or any mango with sweet, orange flesh. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.
  • 1 cup thick, canned coconut milk . If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.
  • 2 dry red chili peppers (like arbol or Kashmiri chillies)
  • 1 ½ tsp mustard seeds
  • 1 tsp vegetable oil
  • A generous pinch asafetida or hing, optional
  • ¼ tsp turmeric
  • 1 sprig of curry leaves
  • 2 tsp sugar (grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it)


  • Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ tsp mustard seeds. Set aside.
  • Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
  • Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.
  • Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.


Calories: 225kcal | Carbohydrates: 19.3g | Protein: 1.7g | Fat: 15.8g | Potassium: 7mg | Fiber: 1.5g | Calcium: 60mg