Ripe mango curry | How to make Ripe mango curry

By Sweta Shet  |  24th May 2016  |  
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  • Ripe mango curry, How to make Ripe mango curry
Ripe mango curryby Sweta Shet
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About Ripe mango curry Recipe

A dish from the konkan region..

Ripe mango curry, a deliciously amazing recipe to treat your family members. This recipe of Ripe mango curry by Sweta Shet will definitely help you in its preparation. Surprisingly the preparations for Ripe mango curry can be done within 10 minute. Isn't it interesting. Also, the time taken for cooking Ripe mango curry is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 4 people.A lot of times making Ripe mango curry can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Ripe mango curry is just too tempting. Cooking Ripe mango curryat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Ripe mango curry is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofRipe mango curry from Better Butter.

Ripe mango curry

Ingredients to make Ripe mango curry

  • Ripe mangoes - 4, (the small types)
  • maida - 1 tsp
  • jaggery - 2 tbsp
  • salt a pinch
  • coconut - 1/4 cup grated
  • For tempering: mustard - 1 tsp
  • hing - a pinch
  • curry leaves - 1 stem
  • Red chillies or green chillies - 2-3

How to make Ripe mango curry

  1. Wash mangoes nicely, there shouldnt be any dirt on the skins. Peel the mangoes by hand and keep aside. Don't use a peeler.
  2. Take the peels in a vessel and pour water. Take out all the juice of the peels. If necessary pour water second time also. U have to get all the pulp from the peels.
  3. Then discard the peels. Mix maida, jaggery and salt in the water. See that there are no lumps from maida.
  4. Keep on gas stove on low flame. Stir to dissolve jaggery.
  5. When the curry is hot and slightly thick, put in the mangoes and grated coconut.
  6. Cook for around 5 mins..till mangoes are heated through.
  7. Take off the gas. Do the tempering and serve hot.

My Tip:

The small variety of mangoes is used for this dish. The number of chillies depends on how spicy you want it. This is supposed to be a sweet and spicy dish. Adjust the jaggery also as per sweetness of the mangoes. The amount of maida is to just thicken the juice a little bit, it shouldnt be very thick. This curry is usually served as an accompanying dish. When there are other elements on the plate. For eg. Rice, dal, sabji and mango curry.

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