Cooking with raw mangoes is fairly common in places where this fruit grows abundantly and we look forward to the flagging off of the mango season around mid-April in India. Prior to the ripe mango season, there is the raw mango frenzy, where pickles, drinks and preserves are made for the whole year. The mango mood hits a bit differently in the US as we start seeing mangoes in grocery stores as early as Jan or Feb. I prefer to wait a bit longer for the fruit that ripens naturally (at least I pretend that it does) and reaches the stores in May. The Ataulfo or Honey mango from Mexico is my favorite for desserts and cold treats as it is sweeter than the Kent variety. The Kent variety is perfect for salsas and salads.
This ripe mango curry comes together in under 30 mins and I make it for lunch when in the mood for ‘something with mango.’ This curry, paired with plain rice or rotis, rests lightly in your belly. Ataulfo mangoes that are ripe and ready to be eaten work best for this curry.
Step by Step
- Take 2 ripe mangoes, preferably Ataulfo (North America) or Dashari, Chausa, Langda (India).
- Wash, peel and cut the mangoes into bite size pieces.
- Grate 1 tsp fresh ginger.
- Heat 1 tbsp oil or ghee (preferably) in a pan.
- Add 1/2 tsp mustard seeds and allow them to finish sputtering, lightly cover the pan as mustard seeds can jump all around when hot.
- Add 1/2 tsp seeds each
- fennel (saunf)
- nigella (kalonji)
- fenugreek (methi)
- 1 whole dry red chili
- grated ginger
- Sauté all for a few seconds till the ginger and fennel seeds become lightly browned.
- Add the chopped mangoes and the two seeds.
- Add 1 cup of water and 1 tsp salt.
- Cover and cook on a medium flame for 5-6 mins.
- Gently stir the mango pieces and flip the seeds over if needed.
- Cover and cook for 2-3 mins more.
- When the mango pieces are cooked, mash lightly with a fork.
- Cover and simmer for an additional 2 mins.
- The curry is ready to serve over plain rice or with rotis.
Some Tips
This curry is best made with ‘wild’ mangoes, which simply means the cheaper ones that are very regional and inexpensive as compared to the Alphonso variety.
You can add 1 tsp of jaggery or sugar if you prefer a sweeter curry. You can also add 1/2 tsp of red chili powder if you want it to be a little hotter. I prefer the natural sweet and tartness of the mango and also the light flavors of the whole seeds.
If you do not have all the seeds in your pantry work with what you have. You can use only mustard and cumin seeds for the tempering and add dried ginger and red chili powders.
Ripe Mango Curry
Ingredients
- 2 ripe mangoes
- 1 tsp ginger freshly grated
- 1 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1/2 tsp fennel seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp nigella seeds
- 1 tsp salt
- 1 cup water
- 1 dry red chili whole
Instructions
- Take 2 ripe mangoes, preferably Ataulfo (North America) or Dashari, Chausa, Langda (India).Wash, peel and cut the mangoes into bite size pieces.Grate 1 tsp fresh ginger.Heat 1 tbsp oil or ghee (preferably) in a pan.
- Add 1/2 tsp mustard seeds and allow them to finish sputtering, lightly cover the pan as mustard seeds jump all around when hot.
- Add 1/2 tsp seeds eachfennel (saunf)nigella (kalonji)fenugreek (methi)
- Add:1 whole dry red chiliGrated ginger
- Sauté all for a few seconds till the ginger and fennel seeds become lightly browned.Add the chopped mangoes and the two seeds.
- Add:1 cup of water 1 tsp salt
- Cover and cook on a medium flame for 5-6 mins.Gently stir the mango pieces and flip the seeds over if needed.Cover and cook for 2-3 mins.When the mango pieces are well cooked, mash lightly with a fork.
- Cover and simmer for an additional 2 mins.The curry is ready to serve hot over plain rice or with rotis.
