The season of mangoes is showering us different varieties of the supreme fruit. Although Alphonsoes are my favourite, I do experiment quite a bit with different varieties of Indian mangoes. Unlike my last mango recipe which was a traditional Indian dessert with mangoes (Mango Kulfi Falooda), this recipe is spicy, sweet and sour at the same time. It doesn’t use the sweet Alphonso mangoes, but the sweet and almost-ripe Totapuri mangoes. To spike-up the sourness, I have also used shredded raw mangoes (any variety) in this dish. If you don’t have access to Totapuri mangoes in the place where you live, use any mango variety, but make sure that the variety should not have too much of threads or fibre inside and it should be sweet but firm. I particularly love Totapuri mangoes, as these are quite versatile. These are plump and smooth.
The duo of Chilli and Mango is pretty iconic. So why not try a curry with mangoes and chilli? Yes, ripe mangoes can be used in savoury dishes too! Sweet mangoes in a sour and spicy curry can never go wrong. This dish is quite flavourful and a must-try.
By the way, have you tried making Peri-Peri Powder at home yet? Its super easy and transforms any dish with its flavour and aroma. For making your own South-African Peri-Peri powder at home, mix the following:
- Smoked paprika (alternately, use chilli powder): 2 tsp
- Cayenne pepper (or dry red chilli flakes): 1/2 tsp
- Garlic powder: 2 tsp
- Dried Oregano: 2 tsp
- Cinnamon powder: ¼ tsp
- Ginger powder: 1 tsp
- Powdered sugar: ½ tsp
- Cardamom powder: ½ tsp
- Black salt: 1 tsp
Once the Peri-peri powder is ready, start with the cooking of this beautiful mango curry. The sweetness of the mangoes goes very well with the sour and spicy gravy. Try it this summer!
Peri-Peri Mango Curry with Totapuri Mangoes
- 1 Semi-ripe Totapuri mango (peeled and thickly sliced)
- 4 tbsp Grated raw mango (any variety)
- 150 g Tomato puree
- 3 tbsp Oil
- 2.5 tbsp Onion paste
- 1 tsp Garlic (minced)
- 3/4 tsp Ginger paste
- 3 tbsp Freshly scraped coconut
- 2 tbsp Sugar more, if preferred
- 2.5 tsp Homemade Peri-Peri powder (recipe in the post) recipe in the post
- 1 tsp Dried oregano for garnish
- 1 tsp Chilli flakes for garnish
- 1 tsp Salt adjust according to your taste
- 250 ml Water
- Heat oil. Add the garlic mince and sauté for a few minutes. Next goes the onion paste and the salt. When the onions are cooked, add the coconut and the ginger paste together and sprinkle around 2 tsp water while cooking. This is to ensure that the ginger doesn’t get burnt.
- Add the Peri-Peri powder and the tomato puree. Sauté for 5 min.
- Add the mango pieces and the sugar carefully and mix-in lightly. Add water and bring this to a boil. Do not overboil, otherwise the mangoes might get mushy. Add more sugar if the gravy is too sour. The gravy has to be on the sour side, so don’t add too much of sugar, though.
- Switch off the gas and transfer to a serving bowl. Garnish with dried oregano and chilli flakes.
- Eat with steamed rice or roti.
Did you like this recipe? Connect with me at @purabinaha on Instagram for the love for good food!
How useful was this post?
Click on a star to rate it!
Average rating / 5. Vote count: