Curry mango can be a main dish, side dish, condiment or snack. It is sweet, spicy, savory and satisfying. One of the greatest joys of eating this is sucking on the seed.
It is a great side dish for curry goat, curry duck or stews and curries in general, with paratha or dhalpuri on the side of course.
How to select mangoes?
To make this curry, firstly buy full, half ripe mangoes (or closer to green but not too green and young). Cut off the top stem, place on a steady cutting board and chop the mango in half using a cleaver. Remove the seeds and film from the core. Then cut each half into vertical strips, depending on the width you like. Rinse off mango and place in a pot along with sugar and slat to remove some of the sourness.
In the next step, the boiled mango is cooked with curry, amchar masala and roasted ground cumin. The last two ingredients are not traditional but our own family secret.
In this video, Aunty Jang shares all her secrets to making the best curry mango.
Note that we used Indi Curry Powder, a Guyanese brand, which is one of my favorites.
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Curry Mango
Ingredients
To Boil Mango
- 4 lbs green mango cut vertically into 8 pieces
- 1/2 cup brown sugar
- 2 tbs Himalayan salt
To Make the Green Seasoning
- 10 leaves culantro bandhania, recao, shado beni
- 16 cloves garlic
- hot pepper to taste
To Cook
- 10 tbs oil
- 3 tbs curry powder
- 1 1/2 tsp turmeric
- 2 cups brown sugar or to taste
- green seasoning as listed above
- 3 tbs amchar massala
- 1 tbs roasted ground cumin
- Salt to taste
Instructions
- Bring 12 cups of water to boil in a large stockpot or saucepan. Add mango, sugar, salt, bring back to a boil and reduce heat to medium. Cook until tender but still firm, about 40 mins. Drain and set aside.
- To make the green seasoning, in a mortar and pestle or mini food processor, add culantro, garlic and hot pepper and pound or process to a paste. Set aside.
- Heat oil in a dutch oven or heavy bottomed pot over medium low heat. Add curry & turmeric and cook for 3 minutes. Add the green seasoning: ground hot pepper, garlic, bandhania and cook until the edges are brown. Add 1/2 cup water, raise the heat to medium, and cook, stirring, until it separates from the oil and is grainy and fragrant.
- Stir in mango and cook for 5 minute; stirring well and gently to combine. You do not want to make a mango mash.
- Add salt, amchar masala and sugar to taste. Reduce heat to low, cover, and cook for 10 minutes, stirring occasionally to ensure that it is not sticking.
- Finish off with 1 tbs cumin, optional, and stir to combine.
- Taste for salt and sugar and add more if required.
The ingredient list is incomplete and does not align with the instructions. It omits, garlic, green seasoning, pepper, oil, amchar masala, cumin, etc. A complete ingredient list with measurements would significantly enhance the quality of the recipe.
Thank you. Now updated. The oil is already listed–10 tbs along with the amchar masala. Kindly review and let me know. Appreciate your feedback!