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 succulent delicacy which is famous all over the world. Ripe Mango Curry is one dish which makes its accompaniments tastier. With the overflow of flavours, Ripe Mango Curry has always been everyone's favourite. This recipe by Chatorii Ladki is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Ripe Mango Curry, just the perfect situation when you realise that you need to know how to make the perfect Ripe Mango Curry. So, at that time you can try out this delicious recipe by Chatorii Ladki. The recipe of Ripe Mango Curryis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Ripe Mango Curry is 10 minute. This recipe of Ripe Mango Curry is perfect to serve 3. Ripe Mango Curry is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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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