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.
Use Small and Ripe Mangoes
Special mangoes for a special curry! This south Indian curry is made with ripe Sugar Baby mangoes or Shakkargutli. 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!
More Recipes for Mango Season
- Mango Kulfi
- Mango Sorbet
- Eggless Mango Cake
- Thai Mango Quinoa Salad
- Mango Mustard Dipping Sauce
- Mango Cilantro Salad Dressing
- Mango Cheesecake Mousse Jars
This post was first published on June 27, 2016 and updated on June 25, 2021 with new images, a step by step recipe video and new text with no changes to the original recipe
Watch the Video
Mangalorean Ripe Mango Curry
- 8 - 10 Mangoes Small, Ripe &Wild
- 2 tablespoons Oil
- A sprig of Curry Leaves
- ½ teaspoon Turmeric Powder
- 10 - 12 Peppercorns
- 1 teaspoon Fenugreek Seeds
- 5 Chillies Whole Dried Red
- ½ 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.