Sri Lankan Mango Curry
User Reviews
5
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Prep Time
20 mins
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Cook Time
35 mins
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Total Time
55 mins
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Servings
4 servings
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Calories
281 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Sri Lankan
Sri Lankan Mango Curry
Description
Sri Lankan Mango Curry blends cooked mango pieces with spices like mustard seeds, curry powder, and cayenne pepper, balanced by the sweetness of sugar and the creaminess of coconut milk and desiccated coconut. The mango is simmered gently so it softens while preserving some texture, resulting in a curry that is rich with coconut flavor, subtly spicy from serrano peppers and cayenne, and enlivened with hints of vinegar.
The curry can be paired with steamed rice or flatbreads to complement its tangy, spiced mango sauce. It works as a distinctive side curry or a light main dish for those interested in tropical fruit-based savory preparations.
The recipe recommends stirring gently every five minutes while simmering, ensuring even cooking without breaking the mango apart. Adjust sugar and salt to taste to fine-tune the balance between sweet, sour, and spicy notes.
Ingredients
- 3 Mango 1 ½ lbs mangoes, with the seed
- 3 tbsp coconut oil or neutral oil
- 2 garlic chopped, cloves
- ½ red onion sliced, medium
- 1 tbsp mustard seeds
- 1 ½ tsp curry powder
- 1 - 2 tbsp sugar as needed
- 1 ½ tsp cayenne pepper
- ¼ salt plus more to taste, heaped tsp
- ½ cup water
- 2 tbsp desiccated coconut
- ¼ cup coconut milk
- 2 Serrano pepper cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy, slices
- ¼ tsp white vinegar
Instructions
- Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces plus the seed, per mango.
- Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.
- Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.
- Add water, desiccated coconut and coconut milk, and mix through and heat to simmer.
- Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy.
- Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you may not need this extra sugar). Stir to combine, and cook for the remaining time.
- Serve hot with rice. Enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 3g | 6% |
| Fat | 17g | 26% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 8mg | 0% |
| Potassium | 356mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 29g | 58% |
| Vitamin A | 1854IU | 37% |
| Vitamin C | 54mg | 60% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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