Spicy Green Mango in Coconut Milk | A Classic from Kerala

Green Mango with Cconut Milk

Green Mango season brings such a welcome addition to the menu. Coming in Spring, its tang is a delight after the heavier flavours of Wintery cold weather. For this dish I chose a sweet-sour green mango, and it is perfect. A sour green mango would work well too.

Are you after other Green Mango dishes? Try Jicama and Green Mango Salad, Green Mango and Lemon Rice, and Vermicelli and Green Mango Salad.

Are you after other dishes from Kerala? Try Sweet Surnoli Dosa, Sweet and Sour Mango Curry, and Cabbage Thoran.

If you are after all of the Green Mango recipes, explore here. We also have other recipes from Kerala to browse. You might like to read more about Green Mangoes. All of our Indian recipes are available here. Or take some time to browse all our Mid Summer recipes.

Green Mango with Cconut Milk

Spicy Green Mango in Coconut Milk | A Classic from Kerala

ingredients
1 green mango, peeled
0.5 small onion, chopped finely
1 – 2 green chillies, chopped finely
0.25 cup coconut milk
1 Tblspn coconut cream

tadka
1 Tblspn ghee
1 tspn brown mustard seeds
1 tspn fenugreek
6 – 8 curry leaves

marinade
0.25 tspn turmeric powder
o.25 tspn Indian chilli powder (use cayenne powder if you don’t have Indian chilli powder)
0.25 tspn coriander powder
0.5 tspn salt

optional garnish
green coriander leaves

method
Slice the flesh of the mango from the stone. Slice the larger slices into baton-like slices. Mix them with the chilli powder, turmeric, coriander powder and salt for at least 10 minutes.

Heat the ghee in a kadhai or heavy saucepan. Add the mustard seeds and allow to pop. Add the fenugreek seeds, and after a few moments, add the curry leaves. They will splutter, so take care.

Add the onion and green chilli. Cook over a medium-low heat until the onion is golden brown – 5 minutes or so at a low’ish heat.

Add the mango slices and mix well with the onion and chilli. Add a little water and allow the mango to cook over a low heat (just simmering) for about 4 or 5 mins. The mango softens a little but remains crunchy.

Add the coconut milk and allow to come to the boil. Turn off the heat and add the coconut cream. Stir through and serve.

Optionally garnish with coriander leaves.

recipe notes
Don’t throw out the mango seed. Put it in with your rice the next time that you cook rice, and it will perfume and flavour it. The remaining flesh will soften and fall off into the rice.

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Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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