Mangalorean Ripe Mango Curry served in a white bowl with rice.

Mangalorean Ripe Mango Curry

  • Author: Richa
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 - 1x
  • Category: main course
  • Cuisine: indian


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.


  • 810 Mangoes (Small, Ripe &Wild)
  • 2 tablespoons Oil
  • A sprig of Curry Leaves
  • ½ tsp Turmeric Powder
  • 1012 Peppercorns
  • 1 teaspoon Fenugreek Seeds
  • 5 Chillies (Whole Dried Red)
  • 1/2 teaspoon Mustard Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 34 Cloves Garlic
  • 1 inch Ginger piece
  • 2 Onions (medium , sliced)
  • 2 tablespoons Jaggery
  • 2 tablespoons Tamarind (Juice)
  • 1 cup water
  • Salt to taste


  1. Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
  2. 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.
  3. Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.
  4. 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.
  5. 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.
  6. Serve hot with some steamed rice and a dollop of ghee.