Mango Curry

Mango Curry

Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


Mango Curry

  • 2 whole Green Mangoes, diced* (If green Mango is not available use slightly ripe or frozen mangoes)
  • 1 medium Onion, thinly sliced
  • 1 inch Ginger, peeled and minced
  • 6 cloves Garlic, minced
  • 2 small Green Chili, slit and halved
  • 2 stalks Curry Leaves
  • 2 tbsp. Oil
  • 1 tbsp. Coriander Powder
  • 1/2 teaspoon Red Chili Powder
  • 1/2 teaspoon Turmeric
  • 1 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Black Pepper
  • 1 pinch Salt, to taste
  • 1 can (1 1/2 cup) Coconut Milk
  • 1/2 cup Half & Half
  • 1 cup of water


  • 1 tbsp. of Onion, minced
  • 1/2 teaspoon Mustard Seed
  • 3 pieces of whole Red Chilis
  • 1 stalk of Curry Leaves **
  • 1 tbsp. of Coconut Oil ***


Mango Curry

  • In a cooking pot, add 2 tablespoons of Oil.
  • Add 1 inch of minced Ginger, then stir for 2 minutes.
  • Add Onion and green Chilis, continue to stir for another 2 minutes.
  • Add Garlic and Curry Leaves. Sauté until the onions are slightly brown.
  • Add Coriander Powder, Red Chili Powder, Turmeric, Garam Masala, and Black Pepper.
  • Keep stirring and reduce to medium heat (high temperature can char the spices).
  • Add Mango pieces and 1 cup of water.
  • Mix well and stir in between.
  • Cook for 7 – 10 minutes or until the Mango pieces are tender.
  • Add Salt to taste.
  • Add Coconut Milk and half & half, stir well.
  • Turn off heat at the first boil.
  • Set aside and prepare for tempering.


  • In a small frying pan, pour 1 tablespoon of Oil.
  • Add Mustard Seed.
  • When the Mustard Seeds starts to pop (sputter), add minced onions, whole Red Chilis, and Curry Leaves.
  • When the ingredients are lightly brown or have a flavorful aroma, add to the Mango Curry and mix well.
  • Mango Curry is ready to serve. Enjoy!



This dish goes well with Nan, Chapatti, Rice, Kanji, etc.
All the spices can be adjusted to your taste.
*If Green Mango is not available, use slightly ripe or frozen Mangoes.
**Curry leaves are optional.
***I prefer Coconut oil for tempering, but you can use any oil.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword vegetarian


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