Mango curry, raw green mangoes, peeled and cut into fours and then cooked in water spiced with cinnamon, red chilli powder and sugar.
Simmered until the mango turns soft and absorbs all the sweet and spicy flavours.
This was cooked regularly in our home and is the ultimate”rice puller”.
To this day it’s one of our favourite curry recipes.
Gluten-free, vegan and vegetarian
A mango curry just like my grandmother made.
I have mentioned this mango recipe in another of my grandmother’s recipe, the slow-cooked beef curry recipe.
Growing up in a large family, this was my absolute favourite dish(still is).
I made sure to hang around my grandmother when she made it so I could get a few extra mangoes pieces before everyone rushed in for meals.
A bit biased but I still think, no one made a mango curry like my grandmother.
Soaked in a sweet and spicy syrup-like gravy you can just dip the mango pieces and enjoy.
You can also dip pieces of bread and enjoy the mango sauce. this is what comfort food is for me.
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What to serve with sweet and spicy mango curry.
- Serve with any type of rice dish.
- Sri Lankan Yellow Rice(turmeric rice)
- teriyaki chicken fried rice.
- Easy lemon rice recipe.
- how to cook rice on the stove.
- egg biryani (one-pot rice dish/stove-top)
- Ideal with middle eastern rice as well, so serve with chicken mandi or chicken kabsa for a change.
- Other vegetarian, and vegan curries you can serve with this mango recipe.
- Dhal curry.
- Potato curry.
- Spicy cabbage stir fry
- Easy eggplant stir fry
- Brinjal pahi.
- spicy green beans stir fry(bonchi thel dala).
- Meat, chicken, and seafood curries to pair with this mango dish.
- chicken vindaloo
- kalupol-Sri Lankan chicken curry.
- Black pepper beef curry(Sri Lankan)
- Sri Lankan red chilli fish curry(Thalapath malu mirisata).
- Sri Lankan Black pepper chicken curry.
Frequently asked questions: mango curry
- What type of Mangoes do you need for a sweet and spicy mango curry?
- You can’t use overly ripe or ripe mangoes(mangoes that are almost ripe).
- You need mangoes that are green and quite firm with no give to the touch.
- Where can I find green mangoes?
- Check at any fruit stalls or Asian stores.
- Any variety of unripe mango can be used to make this vegan curry.
- Can I adjust the sweetness of this mango curry?
- Yes, it all depends on how sweet you want the mango curry to turn out.
- Once the sugar cooks down, it turns thick and syrupy which gives the mango its sweet and spicy flavour combination.
Utensils and appliances needed
Cutting board and knife
Cleaver to cut through the mango and seed.
Small paring knife or peeler to remove the mango skin.
Medium-sized pan to cook the mango curry
More mango recipes
Sinhalese mango curry(amba maluwa).
Storage– can be refrigerated for a week.
Freezing– can be made and stored for 3 weeks.
Reheating– just leave out to leave room temperature before you heat for a few seconds in a microwave.
RECIPE DIFFICULTY-EASY
How to cook Sri Lankan mango curry
The ingredients mentioned below use standard measuring cups and spoons.
Ingredients to make mango curry
4 tablespoons of oil
1 large onion sliced fine
A handful of curry leaves(substitute with a bay leaf)
3-4 cardamom pods slightly bruised
1 teaspoon of mustard seeds
1/4 teaspoon turmeric
2 teaspoons of chilli powder( add extra if needed)
1/2 teaspoon of chilli flecks)
1/2 to 1 cup of sugar(if you are worried that the sugar content is too much, keep adding a few tablespoons until you reach your preference on how sweet it should be)
4 raw mangoes, each cut into four and peeled
2 and 1/2 cups of water
Salt to season
Method
How to cut, and peel the green mangoes.
- Since the mangoes are raw, you will have to use a cleaver to cut through the thick skin and seed.
- leave the skin on the mango while you are using the cleaver to separate the mangoes.
- keep in mind we are not slicing the mangoes here but separating each mango into four.
- This can only be done if the mango is raw or it’ll turn into mush.
- I would avoid doing this on the counter, I usually place an old wooden chopping board on a hard durable surface(the floor should be fine).
- Use the cleaver to whack down hard to separate in half and then into four pieces.
- I found it difficult to cut through it even with a cleaver. should this happen, use a pestle to hit over the blunt side of the cleaver which will apply more energy for the knife to cut through the raw mango seed.
- or safety reasons, I would advise not to have the kids around when you do this, you can even do this outside your kitchen, on a rough durable surface.
- Once you cut each mango into four parts, dig out the seeds and then peel off the skin.
- Don’t leave any seed residue in as this will only cause bitterness to the mango curry as it cooks.
Once you have the mango pieces cut, and peeled, wash them again and leave them out to drain excess water.
Cooking the Mango curry.
Place a pan on medium heat, and let it warm before adding the ingredients.
Pour in the oil, and add the sliced onions, curry leaves, cardamom pods, chilli and turmeric.
Cook the ingredients for three minutes or until the onion caramelizes.
Add the mustard seed just a minute before you move on to the next step.
Reduce fire to low and add the raw mangoes to the tempering ingredients.
Combine and cook for 2 minutes.
Add the water, followed by sugar.
Increase heat to medium and stir the water with the mango pieces and tempering.
Cover with a lid and slow simmer for 45 minutes or until the water reduces in half.
You will notice the mangoes gradually turning soft.
Check on the mango halfway the cooking time, if you notice they are still hard, add extra water to soften the mango.
Season with salt and then let the water reduce over medium heat. you will notice the water turning thick and dark amber in colour.
Taste and add sugar, salt or chilli powder to balance the taste.
Leave it to cook for at least 10 minutes on medium heat. you’ll notice the water and liquid become thick.
leave the mango curry to cook until they turn really soft and the sweet and spicy gravy turns thick.
Remove from stove and leave it to cool.
Serve with any of the side dish ideas and rice recipes are given above.
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Yield: 4
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Mango curry, raw green mangoes, peeled and cut into fours and then cooked in water spiced with cinnamon, red chilli powder and sugar.
Simmered until the mango turns soft and absorbs all the sweet and spicy flavours.
This was cooked regularly in our home and is the ultimate”rice puller”.
To this day it’s one of our favourite curry recipes.
Ingredients
- Ingredients to make mango curry
- 4 tablespoons of oil
- 1 large onion sliced fine
- A handful of curry leaves(substitute with a bay leaf)
- 3-4 cardamom pods slightly bruised
- 1 teaspoon of mustard seeds
- 1/4 teaspoon turmeric
- 2 teaspoons of chilli powder( add extra if needed)
- 1/2 teaspoon of chilli flecks)
- 1/2 to 1 cup of sugar(if you are worried that the sugar content is too much, keep adding a few tablespoons until you reach your preference on how sweet it should be).
- 4 raw mangoes, each cut into four and peeled
- 2 and 1/2 cups of water
- Salt to season
Instructions
How to cut, and peel the green mangoes.
- Since the mangoes are raw, you will have to use a cleaver to cut through the thick skin and seed.
- leave the skin on the mango while you are using the cleaver to separate the mangoes.
- keep in mind we are not slicing the mangoes here but separating each mango into four.
- This can only be done if the mango is raw or it’ll turn into mush.
- I would avoid doing this on the counter, I usually place an old wooden chopping board on a hard durable surface(the floor should be fine).
- Use the cleaver to whack down hard to separate in half and then into four pieces.
- I found it difficult to cut through it even with a cleaver. should this happen, use a pestle to hit over the blunt side of the cleaver which will apply more energy for the knife to cut through the raw mango seed.
- For safety reasons, I would advise not to have the kids around when you do this, you can even do this outside your kitchen, on a rough durable surface.
- Once you cut each mango into four parts, dig out the seeds and then peel off the skin.
- Don’t leave any seed residue in as this will only cause bitterness to the mango curry as it cooks.
Cooking the Mango curry.
- Place a pan on medium heat, and let it warm before adding the ingredients.
- Pour in the oil, and add the sliced onions, curry leaves, cardamom pods, chilli and turmeric.
- Cook the ingredients for three minutes or until the onion caramelizes.
- Add the mustard seed just a minute before you move on to the next step.
- Reduce fire to low and add the raw mangoes to the tempering ingredients.
- Combine and cook for 2 minutes.
- Add the water, followed by sugar.
- Increase heat to medium and stir the water with the mango pieces and tempering.
- Cover with a lid and slow simmer for 45 minutes or until the water reduces in half.
- You will notice the mangoes gradually turning soft.
- Check on the mango halfway through the cooking time, if you notice they are still hard, add extra water to soften the mango.
- Season with salt and then let the water reduce over medium heat. you will notice the water turning thick and dark amber in colour.
- Taste and add sugar, salt or chilli powder to balance the taste.
- Leave it to cook for at least 10 minutes on medium heat. you’ll notice the water and liquid become thick.
- leave the mango curry to cook until they turn really soft and the sweet and spicy gravy turns thick.
- Remove from stove and leave it to cool.
- Serve with any of the side dish ideas and rice recipes are given above.
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Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 656Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 19mgSodium: 213mgCarbohydrates: 120gFiber: 8gSugar: 109gProtein: 12g
Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.
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