Avnas Ambe Sasam
A coastal Mangalorean style sweet-tangy curry made with ripe mango and pineapple in a lightly spiced coconut sauce. It is refreshing, gently warming, and especially lovely with rice on a hot day.
For 4 servings
- prep · ~8 min
Prepare the fruit.
1.Peel and cube the pineapple into small even pieces.2.Peel the ripe mango and cut the flesh into medium cubes.3.Keep both fruits ready so they cook evenly. - mix · ~4 min
Grind the coconut paste.
1.Set aside a little mustard seeds for tempering.2.Add grated coconut, dried red chili, the remaining mustard seeds, and 0.5 cup water to a grinder.3.Grind to a smooth, thick paste.TIPUse just enough water to keep the paste smooth but not watery. - boil · ~10 min
Cook the pineapple.
Add pineapple, 1 cup water, jaggery, and salt to a pan. Bring to a boil and cook until the pineapple turns tender but still holds its shape.
- simmer · ~5 min
Add the mango and coconut paste.
Stir in the mango cubes and the ground coconut paste. Add the remaining 0.5 cup water, mix well, and simmer gently for 4 to 5 minutes until the flavors come together. Do not boil hard after adding the coconut.
TIPA gentle simmer keeps the sauce smooth and stops the mango from breaking down too much. - temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.2.Add the remaining mustard seeds and let them splutter.3.Add curry leaves and fry for a few seconds until fragrant. - assemble · ~2 min
Finish the sasam.
Pour the tempering over the curry and mix gently. Let it stand for 2 minutes so the flavors settle.
- serve
Serve with rice.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Choose a sweet-ripe mango, not fibrous or overly soft, so the cubes stay visible in the sasam.
- 2Cut the pineapple small and evenly so it softens at the same rate without leaving hard bits.
- 3Cook the pineapple fully before adding mango; mango needs only a brief simmer and can turn mushy fast.
- 4Keep the coconut paste thick while grinding, or the curry can become thin and lose its lush texture.
- 5After adding the coconut paste, maintain only a gentle simmer to prevent splitting and preserve freshness.
- 6Taste before tempering and adjust jaggery or salt based on how sweet or tart your fruit is that day.
- 7Let the finished sasam rest for a couple of minutes after tempering so the mustard and curry leaf aroma settles in.
- 8This dish tastes even better slightly cooled or at room temperature with plain rice on warm days.
Adapt it for your goals.
Spicier
Add one more dried red chili to the coconut paste for a warmer, more pronounced heat against the sweet fruit.
less sweetLess-sweet
Reduce the jaggery if your mango and pineapple are very ripe, for a more tangy and fruit-forward sasam.
no onion no garlicNo-onion-no-garlic
This dish is naturally made without onion or garlic, making it suitable for simple satvik-style meal spreads.
thicker gravyThicker-gravy
Use slightly less water while grinding and simmering if you want a richer sasam that clings better to rice.
Why this is on our healthy list.
Fruit-Rich Dish
Mango and pineapple bring natural sweetness along with plant compounds and vitamin-rich freshness to the curry.
Contains Healthy Fats
Fresh coconut and a little coconut oil add satisfying fats that make the dish more filling and flavorful.
Lightly Spiced
Dried red chili, mustard seeds, and curry leaves add flavor without relying on heavy cream or rich masalas.
Frequently asked questions
Yes, but use pineapple packed in juice rather than syrup, and reduce the jaggery if the fruit is already quite sweet.
