About Us Contact Us Help




Recipes -Mangoes!


Kerala style mango curry

Ripe Mangoes – 5-6 of small size
Grated coconut – 1 cup
Jeera -  a pinch
Garlic – 1 piece
Small onion – 2-4
Green chilly – 3-4
Turmeric powder – 1/4-1/2 tsp
Small onion – 4
Red chilly – 2
Mustard – 1/2 tsp
Curry leaves

Peel the mangoes and cook the peeled mangoes with salt and 1 -1 1/2 cups of water for 10 minutes. Grind together with coconut and a 1/2 cup of water to a fine paste. Add this and 1/2- 1 cup of water to the mangoes. Check salt and add more if required. Cook for 5-7 mins on low flame. Make sure that it doesnt boil. Remove from fire.

Heat oil in a pan and splutter mustard seeds. Add sliced small onions, red chilly & curry leaves. Fry it till the onion becomes golden brown. Pour this over the curry. Let it rest for a while for the flavors to settle in. Serve with rice.

Mango Coconut curry
  • 1 tablespoon coconut oil
  • 1 medium onion, chopped
  • 4 garlic cloves, smashed with the side of your knife
  • 4 tablespoons ginger, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon each: salt and pepper
  • 3 ripe mangos, peeled, chopped, and divided (or 3 cups frozen and thawed mango
  • 1 14-ounce can coconut milk
  • Minced cilantro, to serve


Heat the coconut oil in a large frying pan over medium heat. Add the onion, garlic, and ginger and saute for 3 minutes, or until the onion is translucent. Transfer the onions to your blender then add the curry powder, salt, pepper, 1 cup of the ripe mangoes, and the coconut milk to the blender and blend on high until smooth. Put the blended paste back to the pan and cover the pan and cook for 15 minutes, stirring a few times. Lower the heat if the sauce begins to stick to the bottom of the pan/ Serve hot or cold

Bookmark and Share |

You may also access this article through our web-site http://www.lokvani.com/

Home | About Us | Contact Us | Copyrights Help