Mango Curry
Indulge in the vibrant and exotic flavors of Mango Curry, a luscious dish that perfectly balances the natural sweetness of ripe mangoes with the warmth of aromatic spices. This easy-to-make recipe combines silky coconut milk, mustard seeds, cumin, and a medley of Indian spices like turmeric, coriander, and red chili powder to create a creamy, fragrant curry. Fresh ginger, garlic, and optional green chili add a zesty kick, while a finishing touch of lime juice and cilantro enhances the dish’s brightness. Ready in just 40 minutes, this tropical curry pairs beautifully with steamed rice or fluffy naan, making it a crowd-pleaser for weeknight dinners or special occasions. Whether you're a fan of Indian cuisine or looking to try something new, this Mango Curry will tantalize your taste buds with its perfect harmony of sweet, spicy, and tangy flavors.
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Recipe Information
Ingredients
- 2 large ripe mangoes, peeled and diced
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 large garlic cloves, minced
- 1 inch fresh ginger, grated
- 1 optional green chili, chopped
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon sugar
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
Instructions
Heat the vegetable oil in a large pan over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle and pop for about 30 seconds.
Add the chopped onion to the pan and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic, grated ginger, and optional green chili. Cook for another 2 minutes until fragrant.
Add turmeric powder, coriander powder, and red chili powder to the pan. Stir to combine the spices thoroughly with the onion mixture.
Pour in the coconut milk, stirring well to incorporate the spices. Bring the mixture to a gentle simmer.
Add the diced mangoes to the curry sauce. Stir well and allow to simmer for 10-15 minutes, until the mangoes are tender and the flavors have melded.
Season the curry with salt and sugar, tasting to adjust seasoning if needed.
Remove the pan from heat and stir in the fresh lime juice.
Garnish with chopped fresh cilantro before serving. Serve the mango curry hot with rice or naan.
Nutrition Facts
Calories |
951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2457 mg | 107% | |
| Total Carbohydrate | 175.0 g | 64% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 142.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2054 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
