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Mangalorean Ripe Mango Curry

By Richa

4.73 from 11 votes

on Jun 25, 2026

This Ripe Mango Curry or ambe upkari is a unquie curry from the South Indian state of Mangalore. This dish has got the perfect medley of sweet, spicy, tangy, flavors, and is absolutely addictive!

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It would be not be an exaggeration to claim that I look forward to the first bite of this ripe mango curry the entire year! It’s one of those recipes underrated recipes that have got such a beautiful balance of flavors that it needs to be more popular. And I am doing my part to change that hehe.

This ripe mango curry is a Mangalorean style dish that’s known for it’s freshly ground masalas as well as spicy and tangy flavors. And this ambe upkari is all of that and more. The perfect medley of sweet, spicy, tangy, and savory flavors make this mango curry so utterly delicious and addictive. I think it tastes best with just some steamed rice, but my family also really enjoys it with neer dosa and a coconut chutney. Let me tell you though, it doesn’t matter how you eat it because either way it’s a must try and impossible to stop.

Ripe Mango Curry Ingredients

Mango: Traditionally, a South Indian variety called ripe sugar baby mangoes or Shakkargutti are used for this recipe. However, you can use any variety of sweet, fully ripe, and fiberless mangoes for this recipe.

Spices: Peppercorns, fenugreek seeds, mustard seeds, cumin seeds, coriander seeds, and red chillies are dry roasted and then ground with aromatics to make a fresh, homemade masala for lots of flavor and aroma.

Aromatics: Onions, ginger and garlic are ground along with the roasted spices to make a spicy, fragrant blend that forms the flavorful base of this mango curry.

Curry Leaves: For a fresh, herby, earthy flavor that’s authentic to most South Indian dishes.

Jaggery: To balance out the spicy, tangy flavors in the curry. Can be replaced with sugar in a pinch, but I highly recommend using jaggery for it’s smokier, caramel-y flavors.

Oil: I have used coconut oil for it’s distinct aroma and authentic South Indian flavors. However, feel free to sub with a neutral-flavored oil if you prefer.

Tamarind: Adds brightness and tanginess to the curry.

Water: To adjust the consistency.

Salt: For seasoning.

How to Make Ripe Mango Curry

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.

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.

Frequently Asked Questions

Richa’s Top Tips

• Use ripe mangoes: Choose the ripest mangoes that you can get your hands on because that’s where the natural sweetness comes from
• Put on your apron and pull up your sleeves: You’ll have to peel the mangoes and squeeze out all the juice from the skins and seeds, and things can get messy 😄
• Taste before adding jaggery: Always do a taste test and balance the jaggery to match the tart flavour
• Be creative: 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!
• Use fresh spices that are aromatic: For the best masala, make sure the spices are not more than a year old
• Make ahead: The flavors of this curry deepen overnight. So I would recommend making it a day ahead because the flavours really come together and it tastes phenomenal the next day!

Serving Ideas

• Serve hot poured over steamed rice and a spoonful of ghee for a traditional meal.
• Pair with neer dosa for a comforting coastal-style lunch
• Enjoy alongside soft rotis, a salad, and some dal for the most delicious summer lunch

Storage Tips

• Fridge: Store leftover ripe mango curry in an airtight container in the refrigerator for up to 3 days. As the curry sits, the flavours continue to develop, making leftovers especially delicious the next day.
• Reheat: Reheat gently over low heat on the stovetop or in the microwave until warmed through. Avoid vigorous boiling, which can cause the mangoes to break down. If the curry thickens in the fridge, add a splash of water while reheating to loosen the consistency.
• Freeze: I would not recommend freezing this mango curry as freezing can change the texture of the mangoes can become soft and mushy after thawing.

This Mangolearn ripe mango curry also known as ambe upkari is a beautiful celebration of summer’s sweetest mangoes. With its perfect balance of sweet, tangy, and spicy flavours, it’s the kind of traditional Mangalorean recipe that turns a simple meal into something special. Serve it with steamed rice and ghee for a comforting meal that showcases the magic of ripe mangoes in the most delicious way.

Watch Manglorean Ripe Mango Curry Recipe Video

4.73 from 11 votes

Mangalorean Ripe Mango Curry

By: Richa

An authentic Mangalorean style ripe mango curry which is a must try if you love combining sweet savoury flavors! This is a unique recipe from Southern India for every mango lover.

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Servings: 6 Portions

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Ingredients 

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• ▢ 8 – 10 Mangoes, Small, Ripe &Wild
• ▢ 2 tablespoons Oil
• ▢ A sprig of Curry Leaves
• ▢ ½ tsp Turmeric Powder
• ▢ 10 – 12 Peppercorns
• ▢ 1/2 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
• ▢ 1 Onion medium, sliced, approx 1/2 cup
• ▢ 2 tablespoons Jaggery
• ▢ 2 tablespoons Tamarind, Juice
• ▢ 3/4 cup Water, divided
• ▢ 1/2 teaspoon + 1/8 tsp Salt

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Instructions 

• 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 1/4 cup 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, the remaining 1/2 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.

Video

Notes

1. This curry is made with tiny mangoes called sugar mangoes (Shakkargutti). Use ripe sweet mangoes for this recipe. 
2. 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.
3. 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!
4. Do not skip the tamarind as this balances out the flavours of the curry. You can make tamarind paste at home or buy packaged tamarind paste. 

Nutrition

Calories: 267kcal, Carbohydrates: 55g, Protein: 4g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.02g, Sodium: 205mg, Potassium: 674mg, Fiber: 6g, Sugar: 47g, Vitamin A: 3351IU, Vitamin C: 157mg, Calcium: 57mg, Iron: 2mg

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This article was researched and written by Urvi Dalal.