Sugar-Free Mango Curry
Discover a vibrant twist on traditional curry with our Sugar-Free Mango Curry—a wholesome, naturally sweet dish that combines tropical ripe mangoes with creamy coconut milk and a medley of aromatic spices. Perfect for those seeking a diabetic-friendly or sugar-conscious recipe, this curry features bold flavors from mustard seeds, curry leaves, and a dash of green chili, balanced by the natural sweetness of fresh mangoes. With no added sugar, this 30-minute curry is both nourishing and indulgent, making it an ideal choice for family dinners or entertaining guests. Serve this golden-hued delight with fluffy steamed rice or warm naan for an unforgettable meal bursting with color, flavor, and health-conscious goodness.
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Recipe Information
Ingredients
- 2 whole Ripe mangoes
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 inch, grated Ginger
- 1 small, finely chopped Green chili
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 8 leaves Curry leaves
- 1 teaspoon Salt
- 1 cup Coconut milk
- 0.5 cup Water
- 2 tablespoons, chopped Fresh coriander
Instructions
Peel the mangoes and cut the flesh into small cubes, discarding the pit. Set aside.
Heat the coconut oil in a large pan over medium heat.
Add the mustard seeds and cumin seeds to the hot oil. Let them sizzle for about 30 seconds until they start to pop.
Add the chopped onion and sauté for 5 minutes until translucent.
Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until fragrant.
Add the coriander powder, turmeric powder, and red chili powder. Mix well and cook for an additional minute.
Toss in the curry leaves and add the mango cubes to the pan. Stir to coat the mangoes with the spices.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add salt, stirring well. Allow the curry to simmer for about 15 minutes, until the mangoes are soft and the flavors meld together.
Once the curry is cooked, turn off the heat and garnish with fresh coriander.
Serve the mango curry hot with steamed rice or naan.
Nutrition Facts
Calories |
881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2431 mg | 106% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 118.8 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1952 mg | 42% | |
*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.
