• Keshy - Ceylon Tastes

Mango Curry | Simple yet delicious authentic dish

Mango curry is one of the best traditional food I grew up eating. It’s sweet and has a little sour taste to it. In this post, I am sharing my version of this traditional curry. 

Choosing the perfect mango. For this recipe, I remember how my grandma used raw mangos from the tree. Here in the USA, it’s hard to find raw fruit, so I’ve used little ripe mango. I love the taste of it. Also always try to find organic mangos. 

Scroll to the bottom to get the printable recipe

First of all wash, both mango’s very well. Cut into about 2-inch cubes. Mix in all the spices ( chili powder, turmeric, salt, roasted curry powder) 

In a saucepan, heat oil, add minced garlic & ginger

Into that add curry leaves and pandan leaves

Let is cook for 2 minutes while tossing everything a few times

Add one cup of water, cover and let it cook for 10 minutes. 

At this point, mango pieces should be very tender and the water level should be reduced more than half

After 3-4 minutes the water level will go down even more and left at the bottom of the pan. 

Add sugar, combine everything. At this point sauce (curry) will get thick and brown color. Cook for 2-3 minutes & take off from the heat

Ingredients

  • 2 Mango

  • 2 Tsp Garlic & Ginger

  • 1 Tbsp Oil for frying

  • Few curry leaves and/ or Pandan leaves

  • 1 Tsp Each Spice Mix ( chili powder, turmeric, salt, roasted curry powder )

  • 2 Tsp Sugar

  • 1 Cup Water

Instructions

  • First of all wash, both mango's very well. Cut into 2-inch cubes

  • Mix in all the spices ( chili powder, turmeric, salt, roasted curry powder)

  • In a saucepan, heat oil, add minced garlic & ginger

  • Once it's the mixture is a golden color, add curry leaves, let it fry for few seconds, add all the prepped mango 

  • Let is cook for 2 minutes in medium heat, give it a nice toss

  • Add one cup of water, cover and let it cook for 10 minutes

  • At this point, mango pieces should be very tender and the water level should be reduced more than half

  • After 3-4 minutes water level will go down even more and left at the bottom of the pan

  • Add sugar, combine everything. At this point sauce (curry) will get thick and brown color

  • Cook for another 2-3 minutes and take it off from the heat

  • Mango Curry can be stored in room temperature

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