Name: Ripe Mango Curry | Ripe Mango Saasmi Recipe
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Ingredients: 3 nos Ripe wild mangoes; 1/2 cup Coconut; 1 no. Red chilly; 1/4 tsp Mustard seeds; 1 tsp Salt; 1 tsp Jaggery (optional); 2 tsp Coconut oil; 1/2 tsp Mustard seeds; 1/2 tsp Black gram lentils; 1 no. Red chilly broken; Few nos Curry leaves

Jump to Recipe Print Recipe

I am ending this JUNE month with a sweet and sour curry from the coastal region. Did I tell mango halwa as my last mango recipe this summer? Do you guys still remember that? But these mangoes are not letting me off. I am withdrawing my statement in that mango halwa post. And this ripe mango curry is just for you. I know, you would love this.

The pretty looking, small wild mangoes are too yummy to be turned in to curry. The good recipes are not necessarily be elaborated and lengthy. And this ripe mango curry proves it to be true. The most amazing part of this recipe is no cooking involved except tempering. I love this fact over all the others.

Though I don’t get hold of wild mangoes here in UAE normally, I picked up few matured raw mangoes from the Mall last week. They turned ripe at room temperature within a week and I was happy to make this mango saasmi. It’s kind of food heaven lunch for us today.

Do try this recipe whenever you get few ripe wild mangoes. All it takes is 10 minutes of your time. Mouth watering delicious curry would be on your plate. Enjoy.

Print Recipe

5 from 1 vote

Ripe Mango Curry | Ripe Mango Saasmi Recipe

Ripe mango curry is a unique rice side dish prepared in Udupi-Mangalore region and popularly known as mango saasmi.

Prep Time10

Cook Time2

Total Time12

Course: Side Dish

Cuisine: Karnataka

Servings: 3 people

Author: Sumana

Ingredients

3 nos Ripe wild mangoes
1/2 cup Coconut
1 no. Red chilly
1/4 tsp Mustard seeds
1 tsp Salt
1 tsp Jaggery optional

To temper

2 tsp Coconut oil
1/2 tsp Mustard seeds
1/2 tsp Black gram lentils
1 no. Red chilly broken
Few nos Curry leaves

Instructions

Peel off the wild mangoes and squeeze all the pulp. You can even include the seeds.
Next take the coconut, red chilly and mustard seeds in a mixer. Include some water and grind them together in to fine paste.
Add the ground masala to mango pulp. Add salt and jaggery as well. Mix everything together.
Finally heat a tempering pan and add all the ingredients under "to temper" list. When mustard splutter, pour the tempering over mango curry. Tangy and sweet mango curry is ready to be served with rice.

Notes

Choose wild mangoes that are sweet plus sour for this recipe.
If the mangoes are overly sweet, you can add some tamarind while grinding masala.
Jaggery is optional, you can skip it too.