How to make Exotic Mango gravy - Ripe mango pieces cooked in a spicy coconut and yogurt gravy and tempered.

This recipe is contributed by Member Binzi Pol.

Main Ingredients : Ripe mangoes (पके हुए आम), Coconut (नारियल)

Cuisine : Indian

Course : Main Course Vegetarian

Exotic Mango gravy Recipe Card

Exotic Mango gravy

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Main Course Vegetarian recipes like Palak Suran, Arbi Masala, Junglee Mushroom Kaliyaan, Paneer Pudina Kalimirch.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Exotic Mango gravy Recipe

  • Ripe mangoes cut into 1 inch pieces 2

  • Coconut grated 1 cup

  • Green chillies chopped 4

  • Red chilli powder 1 teaspoon

  • Ginger paste 1 teaspoon

  • Yogurt whisked 1/2 cup

  • Oil 2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Fenugreek seeds (methi dana) 1/4 teaspoon

  • Red chillies halved 2

  • Salt to taste

  • Fresh coriander leaves for garnish

  • Turmeric powder 1/2 teaspoon


Step 1

Heat 1 cup water in a non stick pan. Once the water boils, add mango, turmeric powder, green chilies, red chilli powder and ginger paste. Allow the mixture to simmer for ten minutes.

Step 2

Add coconut paste and cook for two minutes. Add ½ cup water and allow it to boil. Add the whisked yogurt and mix well.

Step 3

In a non stick pan heat oil, add cumin seeds, mustard seeds and fenugreek seeds. Allow them to splutter. Add the whole red chillies and sauté for thirty seconds. Add to the mango curry.

Step 4

Add salt to taste and mix well.

Step 5

Garnish with coriander leaves and serve hot.