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Mango Curry

Mango Curry

You’ll need firm green mangoes to make this recipe work. Don’t worry about peeling the mangoes: The cooked skin is great and stays firm while the flesh melts into the sauce and thickens it.


  • 4 very firm medium mangoes
  • 1 tsp turmeric, ground
  • 2 tsp coriander, ground
  • 4 cloves garlic
  • 2 Tbsp ginger
  • 2 shallots
  • Fresh green chile to taste
  • 1 Tbsp mustard seed
  • 1 tsp cumin
  • 10 dried curry leaves, rehydrated
  • 4 Tbsp coconut oil
  • 3 cups coconut milk
  • Salt and pepper to taste
  • Juice of ½ lemon or lime


  1. 1

    Wash mangoes thoroughly and chop into 1-inch cubes. Discard seeds.

  2. 2

    Place turmeric, coriander seed, garlic, ginger, shallots, and chile in a food processor. Purée. Add some water and coconut milk if needed.

  3. 3

    Heat a pot on medium-high. Add oil and mustard seed. When they begin to change color, add cumin and curry leaves. Sauté for 5 seconds and incorporate curry paste, then sauté until cooked and fragrant, 3-4 minutes. Pour in coconut oil and bring to a boil.

  4. 4

    Add cubed mango, salt and pepper. Cook until the mango falls apart and the skin softens. Taste and incorporate lemon juice if you want to add acidity. Let stand a few minutes before serving.

A variation of the Vegetable Gulaï from The Spice Trekkers Cook at Home