Ripe Mango Curry (Sweet & Spicy Summer Mango Curry)

🍳 Method

1️⃣ Boil the Mangoes

Wash the whole ripe mangoes thoroughly.
Place them in a large pot of water and boil for 5–10 minutes until the fruit feels soft to the touch.

Allow them to cool completely.

2️⃣ Extract the Mango Flavor

Peel the mangoes once cooled.
Place the skins in a separate bowl of water and squeeze gently to extract all remaining pulp and juices.

Keep this mango water aside.
Retain the whole mango seeds (goti) for the curry.

3️⃣ Prepare the Tempering

Heat coconut oil in a deep pan over medium heat.

Add mustard seeds and let them crackle.
Add curry leaves, dried red chillies, and hing.
Sauté for a few seconds until aromatic.

4️⃣ Build the Curry Base

Carefully add the reserved mango water and the whole mango seeds into the pan.

This creates the flavorful curry base.

5️⃣ Season the Curry

Add turmeric powder, red chilli powder, jaggery, and salt.

Let it simmer on low-medium heat until the jaggery melts and the raw spice aroma disappears.

6️⃣ Thicken and Finish

Add grated or desiccated coconut into the gravy.

Mix well and simmer for another 2 minutes until the sauce thickens slightly and coats the mango seeds beautifully.

7️⃣ Serve

Serve warm with bhakri, steamed rice, or neer dosa.

💡 Tips

• This curry tastes even better after resting for a few hours
• Always temper on low heat to preserve coconut aroma
• Adjust jaggery depending on mango sweetness
• Fibrous mangoes work best for richer flavor extraction