Spice Up Your Dinner Table with This Mouthwatering Curry Mango Recipe

Curry mango is a popular side dish in Caribbean cuisine, particularly in Trinidad and Tobago. It is typically made by cooking green, unripe mangoes in a spicy curry sauce, which gives the dish a tangy and slightly sweet flavor. The dish is often served with roti or rice and pairs well with other curry dishes such as chicken, channa, and potato. However, it can also be enjoyed as a standalone dish for those who want to savor its unique taste. To make curry mango, the green mangoes are peeled and cut into bite-sized pieces.

They are then cooked with a blend of spices that typically includes cumin, coriander, turmeric, and chili powder. The sauce is also made with a combination of onions, garlic, and tomatoes, which are cooked down until they form a thick, flavorful curry. Some variations of the dish may also include coconut milk or other ingredients, depending on the cook’s preference. Overall, curry mango is a delicious and versatile dish that adds a unique twist to any Caribbean meal.

curry mango

Prep Time: 15 minutes 

Cook Time: 35 minutes 

Total Time: 50 minutes 

Course: Vegetarian

Cuisine: East Indian

Servings: 10

Ingredients

  • 1 hot pepper
  • 2 cloves garlic chopped
  • 5 leaves chadon beni
  • 5 mangoes half ripe
  • 3 tbsp curry
  • 2 tbsp water to mix curry
  • 1 tsp saffron powder
  • 1 tsp geera powder cumin
  • 2 tbsp salt *
  • 3 tbsp sugar or to taste
  • 2 tbsp su flower oil
  • *Note: It is recommend to those suffering from hypertension to reduce the salt content in this recipe to at least 1 tsp.

Instructions

  • Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
  • Add the salt and boil the mangoes. Drain and set aside.
  • Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
  • Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni.
  • Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.

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Recipe © Simply Trini Cooking. All rights reserved

Curry Mango

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Vegetarian
Cuisine: East Indian
Servings: 10
Calories:
Author: Felix (Simply Trini Cooking)

Ingredients

  • 1 hot pepper
  • 2 cloves garlic chopped
  • 5 leaves chadon beni
  • 5 mangoes half ripe
  • 3 tbsp curry
  • 2 tbsp water to mix curry
  • 1 tsp saffron powder
  • 1 tsp geera powder cumin
  • 2 tbsp salt *
  • 3 tbsp sugar or to taste
  • 2 tbsp su flower oil
  • *Note: It is recommend to those suffering from hypertension to reduce the salt content in this recipe to at least 1 tsp.

Instructions

  • Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
  • Add the salt and boil the mangoes. Drain and set aside.
  • Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
  • Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni.
  • Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.
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