Ripe Mango Curry | How to make Ripe Mango Curry

By Chatorii Ladki  |  3rd Jun 2016  |  
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  • Ripe Mango Curry, How to make Ripe Mango Curry
Ripe Mango Curryby Chatorii Ladki
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About Ripe Mango Curry Recipe

An ancestral recipe of ripe mangoes which my Granny's passed on to my mom. A google search returns 3,49,000 results for "Raw Mango Curry" but "Ripe Mango Curry" a rare recipe is going to be shared by me. I love this recipe as it requires "No Sugar" . I am pretty sure that this ripe mango curry is going to tantalize your taste buds and will definitely make a way to your kitchen.

Ripe Mango Curry, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Ripe Mango Curry is just mouth-watering. This amazing recipe is provided by Chatorii Ladki. Be it kids or adults, no one can resist this delicious dish. How to make Ripe Mango Curry is a question which arises in people's mind quite often. So, this simple step by step Ripe Mango Curry recipe by Chatorii Ladki. Ripe Mango Curry can even be tried by beginners. A few secret ingredients in Ripe Mango Curry just makes it the way it is served in restaurants. Ripe Mango Curry can serve 3 people. So, the next time you have a get together or a party at home, don't forget to check and try out Ripe Mango Curry.

Ripe Mango Curry

Ingredients to make Ripe Mango Curry

  • 3 Ripe Alphonso Mangoes cut in chunks
  • 2 medium sized chopped onions
  • 1/2 tsp mustard seeds
  • 1/2 sesame seeds
  • A pinch of asafoetida
  • 1/4 tsp turmeric
  • 1 tsp red chilli powder
  • 1 tsp Pickle masala
  • water as required
  • 2 tbsp oil
  • salt as per taste
  • coriander for garnishing

How to make Ripe Mango Curry

  1. Heat oil in kadhai, once oil heats up, sprinkle mustard seeds and after they splutter add asafoetida and sesame seeds.
  2. Add Turmeric, Chilli powder and pickle masala.
  3. Add onions and saute till they turn translucent.
  4. Add Mango Chunks, sauté it for 2 minutes.
  5. Pour in water for achieving medium consistency of curry and Let it cook for 5 more minutes.
  6. Garnish with coriander and serve it with hot phulkas! I served it with Methi and Green chilli parathas.

My Tip:

No Sugar is added to the curry which is the best part (I can see Calorie Conscious foodies rejoicing).

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