Here is an epic way to eat mangoes! Mangalorean Ripe Mango Curry! How fancy does that sound? This curry is a great way to experiment with flavors and if you’re into mixing sweet with savoury, you are going to love it! If you’re not, you’re going to start loving it!
Can you believe that mango season is coming to an end And I’m not even done yet. This Mangalorean style ripe mango curry deserves to be made at least FIVE more times. Because it’s the most EPIC way to eat mangoes. And I can’t believe I have been missing this kind of delicious all my life.
My first encounter with this curry was in Coorg where we were vacationing at the most beautiful homestay a year ago. I tried it once and ended up having it for three meals straight! Begging aunty to keep an extra helping for me. Of course I had to make it at home, but the mangalorean style is a little different from the coorgi style, more spicy masala methinks and sometimes there is coconut which I don’t like. So this is more like my version, but it’s the version you want to be trying. Because we are IN LOVE with this curry.
There is no way you can’t like spicy curry with ripe, sweet, juicy mangoes. And if you are thinking sweet-savoury-spicy is not your thing I can change your mind with just a bowl of this. And then you’ll be standing by the kitchen counter like me, after dinner is over and wondering if you should just maybe lick the bowl clean. And then you’ll give in.
These are slightly special mangoes which I’ve seen mostly down south. Smaller, really ripe, very juicy and are usually referred to as wild mangoes. But for all you folks who can’t get your hands on wild mangoes, just get any small variety of ripe mangoes and this will work. You just need mangoes – lots of them because you will want this curry for breakfast, lunch, dinner.
Denver and I basically wade through this curry when I make it. I like to sit on the floor, push up my sleeves and dig in. He can’t sit on the floor so he sort of tries. It’s a simple meal – some fried chicken, steamed rice and mango curry. Ugh I need to stop salivating before I drool all over the screen!
Are you with me on this Mangalorean ripe mango curry? It’s going to blow your mind! If you are a mango curry kind of person, check out my Indian recipes board on Pinterest where I share some amazing Indian recipes every day. And don’t forget to tag your pictures @my_foodstory on Instagram so that I can see what you are cooking!
More Mangalorean Delicacies:
- Rava Pomfret Fish Fry
- Mangalorean Chili, Salt and Vinegar Marinade + Fish Fry
- Chicken Kori Rotti | Mangalorean Chicken Curry
Mangalorean Ripe Mango Curry
- 8 - 10 Mangoes Small, Ripe &Wild
- 2 tablespoons Oil
- A sprig of Curry Leaves
- ½ tsp Turmeric Powder
- 10 - 12 Peppercorns
- 1 teaspoon Fenugreek Seeds
- 5 Chillies Whole Dried Red
- 1/2 teaspoon Mustard Seeds
- 1 teaspoon Coriander Seeds
- 1 teaspoon Cumin Seeds
- 3 - 4 Cloves Garlic
- 1 inch Ginger piece
- 2 Onions medium , sliced
- 2 tablespoons Jaggery
- 2 tablespoons Tamarind Juice
- 1 cup Water
- Salt to taste
- Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
- In a pan, dry roast peppercorns, fenugreek seeds, red chillies, mustard seeds and cumin seeds till a sweet, nutty aroma releases. This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices.
- Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.
- Heat oil in a pan and add curry leaves. Once they start spluttering add the ground mixture along with turmeric. Saute this paste for 8-10 minutes till you start seeing drops of oil on the sides.
- Add mangoes, juice from the skins, a cup of water, jaggery and salt. Bring this to a boil and simmer for 5-10 minutes till the gravy thickens slightly. Taste and add more tamarind or jaggery as required.
- Serve hot with some steamed rice and a dollop of ghee.