Mangalorean Style Ripe Mango Curry – A Vegan Summer Delight

Meet my new love – Manglorean Style Ripe Mango Curry.

Zest up your summer meal with this super delicious South Indian ripe mango curry, also variously known as Maavina Hannina Gojju / Ambe Upkari in Mangalore and elsewhere in Karnataka, Kaad Mange curry in Coorg and Mambazha Pulissery in Kerala.

An extraordinary play of flavours – sweet, savory, tangy, beautifully spiced up and oh so delicous , ripe mango curry that you can enjoy with plain rice, millet,  neer dosa or even poori. Arguably the most epic way to enjoy the goodness of ripe mangoes.


mangalorean mango curry

Kaad Mange at Coorg : Few years back when we visited Coorg for the very first time, I did not have the slightest idea of what awaits me there. The lush full verdant green valleys, the alluring treks crisscrossing the roaring waterfalls and the beautiful slow paced life at coffee plantations, so close to nature, I wish I could stay there forever. It was at that beautiful home-stay at coffee plantation, where we had first got to experience the beautiful and unique flavours and textures of cuisine of Coorg, better known as Kodava cuisine.

Thanks to our hostess, the kind and gracious lady of the house had decided to entertain us with the best of the Kodava cuisine (a sweet gesture which is rarely seen when you are running a commercial venture), plethora of raw flavours and textures were at display which I had never experienced before. And what stays with me, after so many years was this – Ripe Mango Curry/ kaad mange curry of Coorg. The memory still afresh, the taste , the flavour still lingers somewhere in my memory and alas I could not replicate it.

For which it will require the wild mangoes freshly plucked from the trees, that grew abundantly in the wilds of hills and valleys of Coorg, untreated, untouched and pristine. And an experience that is magical at its best. If you had ever foraged anything from the wild, you will know what I meant.

Love South Indian dishes from state of Karnataka?  Learn here how to make Karnataka Vegetarian Thali , Udupi Sattvik Thali, Ugadi Lunch Menu, Gowda (Karnataka) Style Chicken Curry

sakkare gutti mangoes

What kind of mangoes can be used

Though the Manglorean ripe mango curry or Coorg Kaad mange is usually made with wild mangoes, but I had chosen to use sakkare gutti for this recipe. Sakkare gutti or “sugar bundles” as the name imparts are mini variety of honey- sweet ripe mangoes with a slight tang, fibrous in texture, abundantly found in all stores and markets of Bangalore. I had never tried this variety of mango before. These mangoes taste best in gojju or curries.

If you coud not find any of the above mango variety, then use any small variety of ripe mangoes which are fibrous in texture.

Love adding ripe  mangoes in a curry? Why not try our Thai Red Curry with Mangoes and Prawn


How to make ripe mango curry

There are many versions to this ripe mango curry. While Maavina Hannina Gojju is simple ripe mango curry with just bit of tempering of spices like dry red chilies, mustard seeds and curry leaves.

Mangalorean and Coorg version uses onions too and bit more spicier than the maavina hannina gojju.

Some recipe also uses coconut, some do not. While coconut and mangoes are eternal tropical favourite and both the flavours really go best together, but here I do not want to use the coconut. I have tasted the ripe mango curry which has coconut in it, and in my opinion it somewhat overpowers the base flavour of mango which I want to enjoy to the fullest.

mangalorean ripe mango curry

The key ingredients of this Mangalorean style ripe mango curry are –

Wild ripe mangoes / sakkare gutti mangoes

Onions / shallots




Spices – peppercorns, fenugreek seeds, coriander seeds, mustard seeds, dry red chilies primarily

Curry paste – made with spices, onions, garlic and ginger


Why You Must Try This?

As I said before, this ripe mango curry is nothing but flavour bombs, with so many layers of flavours as you delve deep into the curry, a spoonful at a time. The sweetness of mango and jaggery, the natural sourness of mango paired with tamarind, little bit but enough to make its presence felt. Then there was the sharpness of onions, use shallots if you want it more. Strong garlic with peppery ginger and the spices that hits all the right notes – peppercorns, dry red chillies, mustard. In short every mouthful of this ripe mango curry is truly magical.

You might also like our Ripe Mango Chutney.

mangalorean ripe mango curry


Mangalorean ripe mango curry

Mangalorean ripe mango curry is vegan summer dish.
Prep Time10 mins
Cook Time30 mins
Course: Side Dish
Cuisine: karnataka, Mangalorean
Author: Sukanya Ghosh


  • 8-10 Wild ripe mangoes or sakkare gutti ripe mangoes
  • 1 tsp Turmeric Powder
  • tsp Hing / Asafoetida
  • 1 tbsp Jaggery, grated
  • 2 tbsp Tamarind pulp
  • 1 cup water
  • salt to taste
  • 2-3 tbsp Coconut oil


  • 2-3 Dry Red chillies
  • 1 tbsp Mustard seeds
  • 1 sprig Curry leaves

Masala paste / Curry paste

  • 2 Onions, small or shallots (2-3)
  • 4-5 cloves Garlic
  • 1 inch Ginger piece
  • 10 Peppercorns, black
  • 1 tsp Fenugreek seeds, methi dana
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • ½ tsp Mustard seeds, black
  • 2-3 Dry Red chillies
  • 1 tsp Urad dal


  • Wash and peel the mangoes. Set Aside. Collect all the juice and pulp from the skins of the mangoes in a separate bowl.
  • Heat a pan or kadhai. dry roast all the spices and ingredients mentioned under the curry paste. Once cooled down a bit, make a smooth paste out of it.
  • In a kadhai, heat the coconut oil or any other cooking oil. Temper the oil with mustard seeds, curry leaves and dry red chillies. Sautee for a minute.
  • Add the mangoes with turmeric powder and asafoetida. Sautee them for a minute and let the mangoes coat the spices well.
  • Add the curry paste into it and fry on medium flame till the rawness of the onions and garlic is gone. Masala paste starts leaving the sides of the pan.
    Mangoes are well coated with the curry paste.
  • Add the grated jaggery and salt along with the water. Stir in the tamarind juice or pulp too. Add the juice and pulp collected from the mango skin too.
    Give everything a nice mix.
  • Cook on low flame till for 10 minutes till the gravy slightly thickens.
    Taste and add more tamarind or jaggery. Adjust the salt.
  • Serve warm with steamed rice or millets . You can also try this with dosa too.

Over and over again I have made this recipe, enjoyed to the fullest, and slowly it is becoming our summer staple as long as the season last. I strongly recommend you to try it and believe me you wont be able to stop at one. It is that good. And immensely healthy too.


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