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Sri Lankan Mango Curry
This delicious Mango Curry is a Sri Lankan classic and favorite. Sweet, spicy and sour, and simple to make and packed with great depth of flavor. A great way to use up seasonal mangoes that are slightly underripe.EASY - This curry is a very easy dish to make. Great for beginners, but remember to adjust the spices to your taste. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results.
Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 4 servings
Calories: 281 kcal
Course:
Main Course , Lunch , Dinner
Cuisine:
Sri Lankan
Ingredients
- 3 mangoes 1 ½ lbs mangoes, with the seed
- 3 tbsp coconut oil or neutral oil
- 2 garlic cloves chopped
- ½ medium red onion sliced
- 1 tbsp mustard seeds
- 1 ½ tsp curry powder
- 1 - 2 tbsp sugar as needed
- 1 ½ tsp cayenne pepper
- ¼ heaped tsp salt plus more to taste
- ½ cup water
- 2 tbsp desiccated coconut
- ¼ cup coconut milk
- 2 serrano pepper slices cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy
- 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!
Cup of Yum
Nutrition Information
Calories
281kcal
(14%)
Carbohydrates
35g
(12%)
Protein
3g
(6%)
Fat
17g
(26%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
8mg
(0%)
Potassium
356mg
(10%)
Fiber
4g
(16%)
Sugar
29g
(58%)
Vitamin A
1854IU
(37%)
Vitamin C
54mg
(60%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281
% 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.