Mango Curry Recipe – Authentic South Indian Coconut & Turmeric Delight

Last Updated on 4 months by Neha Deshmukh

Mango Curry Recipe – Authentic South Indian Coconut & Turmeric Delight

Hey everyone! If you’re anything like me, the smell of ripe mangoes instantly transports you to a happy place. Growing up, my grandmother used to make this Mango Curry (Maanga Kari) whenever mangoes were in season, and the whole house would fill with the most incredible aroma. It’s a taste of sunshine, comfort, and pure South Indian goodness. Today, I’m so excited to share her recipe with you!

Why You’ll Love This Recipe

This isn’t just any mango curry. It’s a beautiful blend of sweet, tangy, and subtly spicy flavors, all brought together with the richness of coconut and a fragrant tempering of spices. It’s surprisingly easy to make, and it’s a fantastic way to enjoy mangoes beyond just eating them fresh. Plus, it’s a wonderfully comforting dish that pairs perfectly with a steaming bowl of rice. You’ll absolutely love it!

Ingredients

Here’s what you’ll need to create this delicious Mango Curry:

• 2 Ripe Mangoes (peeled and cubed into big chunks)
• 2 cups Water + extra as required to adjust gravy thickness
• ¾ cup Thick yogurt or curd
• ½ tsp Turmeric Powder or Haldi Powder
• 1 tsp Jaggery (check notes below)
• Salt to taste
• 1 ½ cups Freshly grated coconut
• 1 ½ tsp Cumin Seeds or Jeera
• 4-5 Green chillies
• few tbsp Water for grinding
• 1 tbsp Coconut Oil
• ½ tsp Mustard Seeds
• 1 pinch Fenugreek seeds or methi seeds
• 3-4 Whole Dry Red Chillies (spicy Pondi Chillies)
• as required Curry Leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your curry.

• Mangoes: Seriously, use ripe mangoes. The kind that are almost too soft to hold! They’ll break down beautifully and give you that lovely sweet flavor. I prefer Alphonso or Kesar mangoes, but any sweet, fragrant variety will work.
• Fresh Coconut: Trust me on this one. Freshly grated coconut makes a world of difference. It adds a depth of flavor you just can’t get with store-bought. If you absolutely can’t find fresh, you can use unsweetened desiccated coconut, but soak it in a little warm water for 10 minutes before using.
• Pondi Chillies: These little red chillies pack a punch! They add a lovely smoky heat. If you can’t find them, you can substitute with other dried red chillies, but adjust the quantity to your spice preference.
• Jaggery: This is a traditional Indian sweetener made from sugarcane juice. It has a beautiful caramel-like flavor. If you don’t have jaggery, you can substitute with brown sugar or even a little honey, but jaggery really adds an authentic touch. About 1 tablespoon of brown sugar would be a good substitute.
• Yogurt: Use thick, full-fat yogurt for the best results. It adds creaminess and tanginess to the curry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and dice your mangoes into large chunks. Place them in a thick-bottomed pot.
2. Add the water and turmeric powder to the pot. Cook on medium heat for about 10 minutes, or until the mangoes start to soften. You don’t want them to completely fall apart, just become tender.
3. While the mangoes are cooking, let’s make the coconut paste. In a blender, combine the grated coconut, green chillies, and cumin seeds with a little water. Blend until you have a smooth, thick paste.
4. In a separate bowl, whisk the yogurt until it’s nice and smooth. This prevents it from curdling when you add it to the hot curry.
5. Now, stir the coconut paste into the cooked mangoes on low heat. Be gentle and stir continuously to prevent the mixture from boiling over.
6. Add the whisked yogurt, jaggery, and salt. Mix everything gently and remove the pot from the heat. We don’t want to cook the yogurt, just warm it through.
7. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds, fenugreek seeds, red chillies, and curry leaves. Sauté until the mustard seeds start to crackle and the curry leaves become fragrant. This usually takes about a minute.
8. Finally, pour the tempering over the curry, mix well, and serve hot with rice!

Expert Tips

• Don’t overcook the mangoes! You want them to hold their shape a little.
• Adjust the amount of green chillies and red chillies to your spice preference.
• Stirring constantly while adding the coconut paste and yogurt is key to preventing curdling.
• A good tempering is crucial for flavor. Don’t rush it!

Variations

This recipe is pretty versatile. Here are a few ways to customize it:

• Vegan Adaptation: Simply substitute the yogurt with coconut yogurt. It works beautifully!
• Spice Level Adjustment: If you prefer a milder curry, reduce the number of green chillies and red chillies. For extra heat, add a few more! My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Regional Variations: In Kerala, they often add a small piece of kokum (a dried fruit) to the curry for a tangy flavor.
• Festival Adaptations: This curry is a wonderful addition to an Onam Sadya (a traditional Kerala feast).

Serving Suggestions

This Mango Curry is best served hot with a side of fluffy white rice. It also pairs well with roti or paratha. A simple side of papadums (Indian crispy wafers) adds a nice crunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

1. What type of mangoes are best for this curry?

As I mentioned earlier, Alphonso or Kesar mangoes are ideal, but any sweet, ripe mango will work.

2. Can I use store-bought coconut milk instead of freshly grated coconut?

You can, but the flavor won’t be quite as rich. If using coconut milk, use about 1 cup of full-fat coconut milk.

3. How can I adjust the sweetness of the curry?

Add more or less jaggery (or your chosen substitute) to taste.

4. What is the purpose of turmeric in this recipe?

Turmeric adds a beautiful color and a subtle earthy flavor. It also has anti-inflammatory properties!

5. Can this curry be made ahead of time?

Yes, you can make the curry a day ahead. Just add the tempering right before serving.

6. What is the best way to temper spices for this curry?

Heat the oil over medium heat and add the spices in the order listed. Wait for each spice to sizzle and release its aroma before adding the next. Don’t burn the spices!

Enjoy this little piece of my family’s culinary heritage. I hope you love it as much as we do! Let me know in the comments how it turns out for you. Happy cooking!