Mango Curry|Vegan Mango Coconut Curry

Jump to Recipe Print RecipeLast Updated on Mango Curry – lip smacking curry made with mangoes, aromatic spices and coconut milk. Sweet, spicy and creamy flavors make this curry a favorite. A must try recipe in the mango season. Its vegan and gluten free too! One fruit I look forward to in the summer months is mango. In addition to eating the fruit by itself, we also enjoy making lassi, smoothies, dal, ice cream and cake. But have you tried a curry made with mango? Yes, you heard it right. Sweet and spicy curry made with mangoes, ginger, chili, mint, and coconut milk. If you are someone who like their curry’s little sweet, this is definitely for you.  Even for the ones who don’t like sweet curry’s, this particular combination will surely please your palette. This Mango Curry — Is sweet and spicy and with full of flavors. — comes together in less than 20 minutes Ingredients for mango curry mangoes coconut milk ginger, green chilli spices (red chilly powder, garam masala, cumin & coriander powder) mint and coriander leaves lemon juice salt How to make mango curry (step by step photos) Prepping the ingredients- Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife with out breaking through the skin. Scoop the mango pieces with a spoon. Chop the green chili and ginger. Chop mint and coriander leaves. To make home made coconut milk – Take 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe. Lets make the mango curry – 1) Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds. 2) Add the ginger and green chili and saute for 30 seconds.   3) Now add the cubed mango, turmeric and pinch of salt. Saute for five minutes. 4) Add the coriander powder, cumin powder, red chilly powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes. 5) Add coconut milk and 1/2 cup of water. Mix well and cook for six to seven minutes. 6) Add chopped mint and coriander leaves, garam masala and lemon juice. 7) Simmer for three to four minutes. Check for seasoning and adjust. Serving suggestions: Serve the mango curry with chapathi, warm nan or jeera (cumin) rice or brown rice. Check out mango recipes from the blog – mango dal green mango rice mango lassi What type of mango should I use in the recipe: Pick mangoes which are firm to touch and slightly under ripe. After you cut the mango, do taste it. The mango has to be slightly sweet and sour. Do not use a mango which is super sweet and soft. Can I use frozen mango in this recipe: Frozen mango will become too soft and mushy. Not a good choice for this curry. Can I use any other vegetable in this curry: Bell pepper goes very well in this recipe. vegan mango coconut curry recipe Vegan Mango Coconut Curry Mango Curry – lip smacking curry made with mangoes, aromatic spices and coconut milk. Sweet, spicy and creamy flavors make this curry a favorite. A must try recipe in the mango season. Its vegan and gluten free too! 0 from 0 votes Print Pin Rate Course: Main CourseCuisine: IndianKeyword: curry, mango, vegan Prep Time: 7 minutesCook Time: 20 minutesTotal Time: 27 minutes Servings: 3 Ingredients2 medium mangoes ( slightly under ripe)1 cup coconut milk1 green chili finely diced1 tbsp ginger finely chopped1 tsp cumin seeds¼ tsp turmeric powder¾ tsp coriander powder¼ tsp cumin powder½ tsp red chilly powder or to taste½ tsp garam masalasalt to tastefew mint leaveshandful of coriander leaveslemon or lime juice use if the curry is little sweet¼ sugar use if the curry is little sour3/4 cup water1 tbsp oil InstructionsPrepping the ingredients to make the curry - Pick mangoes which are firm to touch and slightly under ripe. Wash the mango, cut both sides of the mango just past the seed. Take each side and slice the flesh with a knife without breaking through the skin. Scoop the mango pieces with a spoon. When you taste the mango, it should be slightly sweet and sour. Do not use the mango which is very sweet. Chop the green chili and ginger Chop mint and coriander leaves. To make homemade coconut milkTake 1.5 cups of fresh coconut or dedicated coconut. Add 1.5 cup of hot water to it. Soak it for five minutes. Grind it in a mixer. Strain the coconut milk and use it in the recipe. procedure on how to make mango curry - 1) Pour oil into a skillet and place over medium heat. When the oil gets hot, add the cumin seeds. Cook for 15 seconds. 2) Add the ginger and green chili and saute for 30 seconds. 3) Now add the cubed mango, turmeric and pinch of salt. Saute for few minutes till mango gets slightly soft. 4) Add the coriander powder, cumin powder, red chili powder and salt. Stir to combine until every spice is coated to the mango. Cook for two to three minutes. 5) Add coconut milk and 1/2 cup of water. Mix well and cook for seven to eight minutes. 6) Add garam masala, chopped mint and coriander leaves. Do not skip the mint in this recipe. Mint goes very well with the sweet and sour combo in this curry. 7) Taste the curry and add the lemon juice, if the curry is little sweet. If the curry is little sour, add some sugar. Simmer for three to four minutes. 8) Serve the mango curry with chapathi, nan or rice. NotesIf you liked and tried the recipe, please do leave a comment and rate the recipe. Thank you! Follow me on Facebook, Pinterest and Instagram to get updates on whats cooking in my kitchen.  Mango Cake  Mango Ice Cream Mango Mousse Stay ConnectedClick to email this to a friend (Opens in new window)Click to print (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window)Like this:Like Loading... Related