Mango Sasav
Veg
Vegan
A sweet and tangy mango curry made with ripe mangoes and mustard seeds, offering a perfect blend of flavors.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | ripe mango cubes |
| 1 cup | grated coconut |
| 3 tablespoons | jaggery |
| 3 tablespoons | mustard seeds |
| 2 teaspoons | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 cup | water |
| — | salt to taste |
Instructions
- 1 Peel and cut the ripe mango into small cubes and set aside.
- 2 In a blender, combine grated coconut, mustard seeds, red chili powder, turmeric powder, and water to make a smooth paste.
- 3 In a saucepan, add the mango cubes and the prepared coconut-mustard paste.
- 4 Add jaggery and salt to taste, and mix well.
- 5 Cook the mixture on medium heat, stirring occasionally, until the mango pieces are tender and the flavors are well combined.
- 6 Adjust seasoning if necessary and remove from heat.
- 7 Serve warm with rice or as a side dish.
Tips
Use ripe and sweet mangoes for the best flavor. Adjust the amount of jaggery based on the sweetness of the mangoes.