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Total time: 15 minutes minutes
If you've never eaten a mango curry before, you have no idea what you've been missing. This simple summery stew is spicy, sweet, salty and savory, with a velvety smoothness that coats your tongue. A vegan, gluten-free, nut-free and soy-free recipe.
This silky vegan mango curry is a delicious memory of growing up in India's sultry summers.
Each year, when summer rolls around, which is right about now, Indian markets are overwhelmed with a flood of mangoes, which every Indian knows as the "king of fruits". Mountains of mangoes in every shape and size add brilliant orange color to an already colorful mileu and their heady fragrance hangs thick in the air. No matter how much of this delicious fruit you eat, it seems you can never have enough.
But mangoes are not just eaten as a fruit in India. Raw mangoes are pickled or curried and ripe mangoes are often cooked up into sweet -- and more rarely savory-- dishes. It's one such savory dish I have for you today: a mango curry that goes, in my native tongue Konkani, by the name "Ambya Sasam."
My mom would cook up this mango curry several times each summer, and we couldn't wait to devour it. She would always use a certain kind of mango, round, with a softer flesh than your average mango, for this curry. I made it with champagne mangoes, and it was still delicious.
You do want a really sweet mango for this vegan mango curry -- don't get tempted into throwing in a half-ripe fruit. It's the chemistry of the sweet mango with the spices that makes this curry so special.
My mom would put in the whole, peeled mango, seed and all, into the curry, and we would have a great time slurping the flesh off the seed as we ate the curry. I didn't add the seed, but do so if you don't mind getting a little messy-- it's really fun.
I also used coconut milk instead of fresh coconut to add a little more sophistication (and make my life easier).
Here's the recipe for the vegan Mango Curry, and trust me, it's fabulous. Better still, it comes together in no more than 20 minutes which, in my book, makes it an all-round winner. Serve it up with some bitter gourd subzi and rice for a delightful dance of flavors.
Looking for curry recipes?
- Fresh Turmeric Root Curry
- Vegan Thai Green Curry
- Creamy Cauliflower Curry
- Lotus Seed Curry
- Mushroom Matar, Mushroom and Peas in a Creamy Sauce
Looking for mango recipes?
- Vegan Mango Kulfi Popsicles
- Vegan Mango Lassi
- Vegan Mango Cheesecake
- Vegan Mango Cupcakes with Mango Buttercream Frosting
Vegan Mango Curry Recipe
Vegan Mango Curry
If you've never eaten a mango curry before, you have no idea what you've been missing. This simple summery stew is spicy, sweet, salty and savory, with a velvety smoothness that coats your tongue. A vegan, gluten-free, nut-free and soy-free recipe.
5 from 19 votes
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Course: Curry
Cuisine: gluten-free, Indian, nut-free, Soy-free
Diet: Gluten Free, Vegan, Vegetarian
Prep Time: 10 minutes mins
Cook Time: 5 minutes mins
Total Time: 15 minutes mins
Servings: 4 servings
Calories: 137kcal
Author: Vaishali · Holy Cow Vegan
Ingredients
- 3 ripe, sweet mangoes (any mango with sweet, orange flesh is fine. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.)
- 1 cup full fat coconut milk (If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.)
- 2 dry red chili peppers (like arbol or Kashmiri chillies)
- 1 ½ teaspoon mustard seeds
- 1 teaspoon vegetable oil
- ¼ teaspoon asafetida (hing, optional)
- ¼ teaspoon turmeric
- 1 sprig curry leaves
- 2 teaspoon sugar (grated jaggery is a more authentic ingredient here-- use it instead of sugar if you have it)
Instructions
Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ teaspoon mustard seeds. Set aside.
Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.
Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.
Nutrition Facts
Vegan Mango Curry
Amount per Serving
Calories
137
% Daily Value*
Fat
14
g
22
%
Saturated Fat
11
g
55
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Potassium
143
mg
4
%
Carbohydrates
4
g
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
94
IU
2
%
Vitamin C
11
mg
13
%
Calcium
17
mg
2
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Please leave a comment and recipe rating below!
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About Vaishali
Hi! I'm Vaishali, a journalist turned food blogger. At Holy Cow Vegan I share easy, tasty recipes made with clean, wholesome ingredients that the entire family can enjoy.
Reader Interactions
Comments
Angelina
Wow using mango as natural sweetener is brilliant! It's so simple yet so yummy! Thanks for sharing! =^.^=Reply
Marlis
This recipe is great. We can't eat spicy food so I didn't use any chili peppers and we didn't have any curry leaves and I used a bit of curry powder instead. Turned out really well, thank so much!Reply
Anita Sharma
Hello, this looks amazing do the mangoes brown at all when you cook them. I have raw majors that are just about to ripen. I'm thinking of trying with a mixture of ripe and slightly raw.. so savory and sweet. I remember cooking with mango a while back and they turned brown while cooking, would love your thoughts.
Thanks!
AnitaReply
Vaishali
Hi Anita, I used champagne mangoes and they didn't brown. Not sure how other mangoes would do, but from what I remember when my mom made this, the mangoes didn't brown--she used some Indian variety that's very soft, not sure what it's called.
Reply
B S Ranganath
I tasted mango curry only once in my lifetime when N S DESHIKACHAR offered it when I was a civil engineering student in Hassan city, Karnataka-India.
Going through recipe over here, I'm preparing to give it a try in our home kitchen today.
Reply
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