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by Monika

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Spicy Mangalorean Ripe Mango Curry

The Mangalorean Ripe Mango Curry is the perfect curry if you like the play of sweet and spice in your food. Perfect with steamed rice or dosa or even a plain parantha as the man discovered today. The recipe is so EPIC, you will be making it many times before the mango season goes away.

I was first introduced to a ripe mango curry in it’s Kerala version which is made with curd aka the mamza puliserry. And though it is delicious and the favorite of my mother in law, it didn’t convince me enough to use those delicious ripe mangoes in a curry. And then I ate this EPIC Mangalorean Ripe Mango Curry. I think it really was love in the first bite for me.

Ripe Mango Curry

The curry was so many layers of flavors that I couldn’t stop tasting it with a spoon. The sweetness of mango and jaggery when you first bite into it. Followed by the tang of tamarind and the natural sourness of mangoes. Then there was this strong garlic with just enough ginger to make its presence felt. And then hit the spice, the dry red chilies along with the pepper. The first time I ate this curry, it truly felt magical.

It was also made with a mango that I had never tasted before. My friend called it “Wild Mangoes” and if you have ever walked into sabji mandis of South in mango season, I am sure you have spotted them. Small in size with patchy green skin, nothing about those mangoes looks perfect. But then they aren’t supposed to be. They are the wild mangoes. In the past few years that I have discovered those mangoes, I have tried to find the alternative name to it. But all Google has resulted in is “wild mangoes” in various South Indian languages.

Wild Mango

But that really doesn’t matter at all because these are so lovely that name hardly makes a difference. We are eating this curry by the dozen and I strongly recommend you try it too. Because once you do, you won’t be able to stop.

Mangalorean Ripe Mango Curry

If you make this, share a picture with me on Twitter, Instagram or Facebook? I would love to hear what you have to say about it!

Ripe Mango Curry

Spicy Mangalorean Ripe Mango Curry

Print Recipe Pin Recipe
Course Main Course, Main Dish
Cuisine Mangalorean, south indian

Ingredients
  

  • 8 mangoes Wild Ripe
  • 2 tbsps coconut oil
  • 1 sprig curry leaves
  • 2 Dry red chilies
  • 1 tbsp jaggery
  • 2 tablespoons tamarind pulp
  • 1 cup water
  • salt to taste

To be ground in a paste

  • 10 whole peppercons
  • 1 tsp fenugreek seeds methi dana
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds jeera
  • 1/2 tsp mustard seeds
  • 5-6 Dry red chilies
  • 7-8 garlic cloves
  • 1 inch ginger
  • 2 small onions

Instructions
 

  • In a small kadai, dry roast the spices to be a ground into in a paste; namely peppercorns, fenugreek, coriander seeds, cumin seeds, mustard seed and dry red chilies. Once the spices are fragrant, cool them slightly and grind to a paste along with ginger, garlic and onions
  • In a heavy bottom pan or a mud chutti, heat oil. Once hot add curry leaves, dry red chillies and sautee for 2 minutes.
  • Add the ground paste and fry till the oil seperates and the raw smell has gone.
  • Add tamarind pulp, jaggery, salt and turmeric. To this add the washed and peeled whole mangoes. Sautee for 2 minutes and add water.
  • Cook till the gravy is slightly thick and serve warm with steamed rice.

Notes

If you don't find wild mangoes, use any small variety of mangoes which is ripe.
Tried this recipe?Let us know how it was!

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Cooking With Fruits// Diet Options// Featured// Gluten Free// Heirloom Recipes// Indian Curries & Sabjis// Kid-Friendly// Mains// Seasonal Recipes// Summer Recipes// Vegan// Vegetarian6 Comments

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Comments

  1. anindya0909 says

    June 22, 2018 at 2:11 am

    Love the name wild mangoes but they are different in shape too. The ingredients promise a whirlwind tour of the tastebuds. Might be when I am in Bangalore you will make this for me

    Reply
    • monika says

      June 22, 2018 at 8:03 am

      You have been saying that too long. Now to make the actual trip happen 🙂

      Reply
  2. Chhavi says

    July 2, 2018 at 2:14 pm

    This looks so good! are these the golf ball sized mangoes available in the market now?

    Reply
    • monika says

      July 10, 2018 at 5:28 am

      yes they are available in the market. I guess for another week or so

      Reply
  3. Sudheer Puttur says

    May 22, 2020 at 11:42 am

    Appreciate you are posting recipe which sure will help others. Just one correction to the recipe. We don’t use ginger, garlic and onion. It is loccally known as kukkudha menaskai.

    Reply
    • monika says

      May 28, 2020 at 8:27 am

      I have had this conversation with many Mangaloreans, there are both kinds which are made. Some eat with ginger garlic etc some plain. India is vast like that, there is no correct or wrong I feel. I learnt this from a Mangalorean friend who makes this way too

      Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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