Goan Raw Mango Curry
Veg
Vegan
Unripe mango pieces cooked in a lightly spiced fresh coconut milk gravy with green chillies and kokum — a seasonal Goan summer curry balancing sharp mango sourness with sweet coconut milk. Served as a small side accent with rice during mango season.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 25 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | raw mango, peeled and sliced |
| 1 cup | grated coconut |
| 2 tablespoons | coconut oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | turmeric powder |
| 2 teaspoons | red chili powder |
| 1 teaspoon | cumin seeds |
| 2 cups | water |
| 1 tablespoon | jaggery |
| — | salt to taste |
| 2 | green chilies, slit |
| 1 | onion, finely chopped |
| 10 | curry leaves |
Instructions
- 1 Grind the grated coconut, cumin seeds, and red chili powder into a smooth paste using a little water. Set aside.
- 2 Heat coconut oil in a pan over medium heat. Add mustard seeds and let them splutter.
- 3 Add curry leaves and chopped onion to the pan. Sauté until the onion turns translucent.
- 4 Add the sliced raw mango and green chilies to the pan. Stir well.
- 5 Add turmeric powder, salt, and the ground coconut paste. Mix everything thoroughly.
- 6 Pour in 2 cups of water and bring the mixture to a boil.
- 7 Add jaggery and stir until it dissolves completely.
- 8 Reduce the heat and let the curry simmer for about 15-20 minutes, or until the mango is tender and the flavors have melded together.
- 9 Adjust seasoning as needed and remove from heat.
Tips
For a more authentic flavor, use fresh coconut and adjust the jaggery to balance the sourness of the mango.