Kerala mango curry is a coastal South Indian curry of ripe mangoes simmered in a coconut cream sauce with green chillies, turmeric and curry leaves, then finished with a sizzling tadka of mustard seeds and dried red chillies. Sweet, spicy and tangy all at once.
Aamna uses ripe Kesar mangoes, and it’s ready in about 25 minutes. It’s vegan too, with coconut cream instead of dairy.
Why this recipe works
- Ripe mangoes in big chunks. They soften in the sauce but hold their shape.
- Coconut cream. It gives a rich, creamy base that balances the chilli.
- A proper tadka. Mustard seeds, dried red chillies and curry leaves fried in hot oil and poured over at the end bring out the Kerala flavour.
Tips for the best Kerala mango curry
- Less sweet? Use half-ripe mangoes for more tang.
- Handle the mango gently. Slide the pieces in and don’t stir hard, or they’ll break up.
- Add water slowly. Pour it in a little at a time until the sauce is as thick as you like.
- Taste the chilli. Mangoes vary in sweetness, so adjust the green chillies to balance them.
What to serve with Kerala mango curry
Serve with steamed rice, naan or puris. For more vegetarian curries, try our sweet and spicy pumpkin curry or coconut, spinach and chickpea curry.
Kerala Mango Curry FAQs
What is coastal mango curry?
A curry from India’s south west coast, including Kerala, that cooks ripe or half-ripe mango in a coconut sauce with chilli, turmeric and curry leaves.
Which mangoes are best for mango curry?
Ripe Kesar mangoes are sweet and fragrant. Any ripe mango works, and half-ripe ones give a tangier curry.
Is Kerala mango curry vegan?
Yes. This recipe uses coconut cream and oil, with no dairy.
How long does mango curry take?
About 25 minutes, including 15 minutes of gentle simmering.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
Kerala Mango Curry
Kerala Mango Curry is a delightful and unconventional dish that blends the sweetness of ripe mangoes with simple spices and creamy coconut.
Ingredients
For the Mango Curry:
For the Tadka:
Instructions
Prepare the Mangoes:
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Slice off both sides of the mango, leaving the middle intact. Use a large serving spoon to scoop out the mango flesh and cut it into medium tikka-sized bites. Reserve the mango seeds with some flesh attached.
Add the Spices and Coconut Cream:
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In a medium-heated pan, add 1/4 cup oil.
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Add 1 finely chopped onion and fry until it turns translucent and just begins to develop a golden hue (about 5-7 minutes).
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When the onions are 90% done, add 1 tsp cumin seeds, 4 slit green chillies, and 10 curry leaves. Fry together with the onions for about 2 minutes.
Cook the Curry:
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Add 1 tsp turmeric powder, 1 tsp red chilli powder, and 1 tsp salt. Fry until the spices meld together.
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Add 200 grams of coconut cream melted with 1/2 cup of water. Mix into the spices, keeping the heat on low to medium.
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Gradually add 1 cup of water, a little at a time, to achieve your preferred thickness.
Add the Mangoes:
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Gently slide in the cut mangoes, ensuring they don’t get crushed.
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Bring the curry to a gentle boil, cover with a lid, and lower the heat to a simmer for 15 minutes.
Prepare the Tadka:
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In a small, high-heated pan, dry roast 1 tsp black mustard seeds until they start popping.
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Add 4 tbsp oil, 5 dried red chillies, and about 15 curry leaves. Mix quickly and add the sizzling mixture to the curry.
Finish and Serve:
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Garnish with fresh coriander for a burst of green freshness.
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Serve the curry with freshly made rice, naan, or puris.
Note
Mango Ripeness: Use ripe mangoes for sweetness, but half-ripe mangoes can be used for a slightly tangier flavour.
Spice Control: Adjust the number of chillies based on your spice preference.
Coconut Cream: Ensure the coconut cream is well mixed with water to avoid lumps and achieve a smooth consistency.
Gentle Simmering: Simmer the curry gently to infuse the flavours without overcooking the mangoes.
Fresh Ingredients: Use fresh curry leaves and coriander to enhance the aroma and flavour.
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