Sri Lankan Mango Curry

Course: Curry, Dinner, Lunch

Cuisine: South Asian, Sri Lankan

Prep Time: 20

Cook Time: 35

Total Time: 55

Servings: servings

Calories: 281kcal

Author: Dini Kodippili

This delicious mango curry is a Sri Lankan classic and favorite. Sweet, spicy and sour, and simple to make and packed with great depth of flavor. A great way to use up seasonal mangoes that are slightly underripe.

EASY - This curry is a very easy dish to make. Great for beginners, but remember to adjust the spices to your taste.

Print Recipe

Ingredients

3 mangoes 1 ½ lbs mangoes, with the seed
3 tbsp coconut oil or neutral oil
2 garlic cloves chopped
½ medium red onion sliced
1 tbsp mustard seeds
1 ½ tsp curry powder
1 - 2 tbsp sugar as needed
1 ½ tsp cayenne pepper
¼ heaped tsp salt plus more to taste
½ cup water
2 tbsp desiccated coconut
¼ cup coconut milk
2 serrano pepper slices cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy
¼ tsp white vinegar

Instructions

Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces plus the seed, per mango.
3 mangoes
Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.
3 tbsp coconut oil, 2 garlic cloves, ½ medium red onion, 1 tbsp mustard seeds
Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.
1 ½ tsp curry powder, 1 - 2 tbsp sugar, 1 ½ tsp cayenne pepper, ¼ heaped tsp salt
Add water, desiccated coconut and coconut milk, and mix through and heat to simmer.
½ cup water, 2 tbsp desiccated coconut, ¼ cup coconut milk
Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy.
3 mangoes, 2 serrano pepper slices, ¼ tsp white vinegar
Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you may not need this extra sugar). Stir to combine, and cook for the remaining time.
¼ heaped tsp salt, 1 - 2 tbsp sugar
Serve hot with rice. Enjoy!

Nutrition