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A tangy and creamy Kerala-style curry made with raw mangoes and a luscious coconut paste. This delightful dish perfectly balances sour, spicy, and sweet notes, making it a perfect side for steamed rice.
For 4 servings
Prepare Mango and Coconut Paste
Cook the Mango
Combine and Finish the Curry
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A tangy and creamy Kerala-style curry made with raw mangoes and a luscious coconut paste. This delightful dish perfectly balances sour, spicy, and sweet notes, making it a perfect side for steamed rice.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 206.85 calories per serving with 1.98g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finalize and Serve
For a sweeter curry, use semi-ripe mangoes instead of fully raw ones. This version is known as Mambazha Curry and is equally delicious.
For a richer, creamier texture, you can add 2 tablespoons of thick curd (yogurt) along with the coconut paste. Ensure the curd is whisked well and the heat is very low.
Add 2-3 sliced shallots (pearl onions) to the tempering along with the curry leaves for an extra layer of flavor.
Raw mangoes are an excellent source of Vitamin C, a powerful antioxidant that helps strengthen the immune system and protect the body against infections.
The fiber in raw mangoes, combined with digestive spices like cumin and fenugreek, promotes healthy gut function and can help prevent constipation.
Coconut is a good source of medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and converted into energy by the body.
Look for firm, green, and distinctly sour raw mangoes. Varieties like Totapuri or any local sour mango work best. The firmness ensures they don't turn to mush while cooking.
The most common reason for curdling is boiling the curry after adding the coconut paste. Coconut milk is delicate and splits under high heat. Always simmer on the lowest possible flame just until heated through.
Yes, it is moderately healthy. Raw mangoes are rich in Vitamin C and antioxidants. Coconut provides healthy fats (MCTs). It's a wholesome, plant-based dish, but should be enjoyed in moderation as part of a balanced meal due to the coconut content.
A single serving of Manga Curry contains approximately 190-230 calories, depending on the size of the mangoes and the amount of coconut and oil used.
It is not recommended. This recipe relies on the specific texture and tangy flavor of fresh, raw mango cubes. Frozen mango might become too mushy, and canned pulp will not provide the right consistency or taste.
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. The flavors often become more pronounced and delicious the next day. Reheat gently on the stovetop without boiling.