Mango Curry

  • Lunch
  • Servings
  • 3Spicy
  • 20 minutesCook Time
  • Cuisine : Bengali
Rate this recipe :

A delicious mango curry like this MUST be made with fresh mangoes, though. If you use frozen mango, it gets too mushy and the peel doesn't hold it all together and you end up with a not-quite-appetizing mess.


  • 450 ml mango pulp
  • 3 Tbsp gram flour
  • 150 ml water
  • 5 Tbsp whipped curd
  • 1/2 tsp ginger powder
  • Pinch of asafoetida
  • 2 green chillies
  • 2 tsp ginger paste
  • 1 Tbsp oil
  • 1 tsp cumin seeds
  • 10-12 curry leaves
  • 2 tsp grated jaggery


Prestige Ce​ramic Curry Pan

Step By Step Method

  • Step 1

    Strain the mango pulp. Add the gram flour into a bowl, also add water and stir until smooth.

    Step 2

    Now in a Prestige pan, place curd and the flour paste. Add 300 ml water and ginger powder and asafoetida.

    Step 3

    Grind the chillies with ginger, add to the mixture for Seasoning. Now cook until it thickens, for about fifteen minutes.

    Step 4

    Heat oil, toss in cumin, followed by curry leaves. Stir and fry for 6-7 seconds.

    Step 5

    Add to the mango mixture. Simmer for 10-15 minutes. At last stir in the sugar and serve hot.

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