You’re about to experience a flavor explosion 🥭🔥—Sri Lankan Mango Curry is sweet, tangy, spicy, and utterly unforgettable. It’s a beloved dish across Sri Lanka, often served with rice and paired with lentils, vegetables, or grilled meats.
🍛 What It Is
This curry uses green or slightly underripe mangoes, simmered in a fragrant blend of coconut milk, mustard seeds, curry powder, and chili. The mango softens into a jammy texture while holding its shape, soaking up all the bold spices.
🧂 Ingredients (for 4 servings)
3 green mangoes (cut into strips, peel on)
3 tbsp coconut oil
½ red onion, sliced
2 garlic cloves, minced
1 tbsp mustard seeds
1½ tsp curry powder
1½ tsp cayenne pepper
2 tbsp sugar (adjust to taste)
¼ tsp salt
½ cup water
2 tbsp desiccated coconut
¼ cup coconut milk
2 serrano peppers (optional)
¼ tsp white vinegar
🍳 Method
Prep mangoes: Slice cheeks and sides into strips. Keep the seed—it adds flavor!
Sauté aromatics: Heat coconut oil, add onion, garlic, and mustard seeds. Cook until fragrant.
Spice it up: Add curry powder, cayenne, sugar, and salt. Stir until aromatic.
Simmer: Add water, coconut, and coconut milk. Stir and bring to a simmer.
Add mangoes: Toss in mango strips, serrano peppers, and vinegar. Cover and simmer for 15–20 minutes until mango is tender but not mushy.
Taste & adjust: Add more sugar or salt if needed. Serve hot with rice.
