- 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