Mangalorean Ripe Mango Curry
on Jun 25, 2021, Updated Nov 12, 2021
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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.
Quick Walk Through: Mangalorean Ripe 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 Shakkargutti. 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!
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.
Richa’s Top Tips To Make Mango Curry
- 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 for this one, because you’ll have to peel the mangoes and squeeze out all the juice from the skins and seed.
- 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!
Watch How to Make Manglorean Ripe Mango Curry
Mangalorean Ripe Mango Curry
Ingredients
- 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
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 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.
Video
Notes
- This curry is made with tiny mangoes called sugar mangoes (Shakkargutti). Use ripe sweet mangoes for this recipe.
- 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.
- 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!
- 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
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
This is hands down one of the most inspiring food blogs I’ve ever come across! The recipes are not only beautifully crafted but also filled with warmth, creativity, and genuine passion for cooking. Every dish feels comforting yet exciting, and the storytelling makes the entire experience even more special.Reading your posts always reminds me to Taste the tradition & Follow the Ritual while creating unforgettable moments around food and family. Thank you for sharing such delicious inspiration with all of us!
Hey Ankur, am so so glad you liked the recipe.