Mango Curry/ Ambya Sasam

mango_sasam 019

When life gives you crate of mangoes, what do you do? Well, for starters you eat them as fast as you can and with whatever is remaining you make either Mango Jam, Mango Shrikhand, Mango Milkshake or this quick and easy Mango Curry :-). 

Fresh, juicy and luscious mangoes are making their appearance in the groceries here. One look at the mangoes and it appeared as if they were calling our names and pleading us to take them with themJ. So we wasted no time in buying a crate of these and we have been relishing them ever since. 

Even though we do not get the varieties that we usually get in India, we are not complaining. And why so, you ask? Well because the only option to fresh mangoes is the canned Mango Pulp that is loaded with citric acid and sugar. So these fresh ones are way better than the flavorless pulp, right? The variety that we get here in the US (at least in the place where we live) are called the Ataulfo Mangoes. 

Being the typical Konkani family, we swear by our coconuts and of course mangoes. There is nothing that spells comfort like the combination of mango in coconut masala; hence the dish Mango curry. ‘Ambo/Ambya’ is Konkani word for Mango and ‘sasam’ is mustard. If you have not tasted this before and or have some inhibitions about the addition of fruit in a curry then please do not hesitate. The sweet taste mangoes, complements the spicy and tangy flavors of the coconut paste. Do give it a try once and you will be pleasantly surprised.

mango_sasam 026


  • 2 big mangoes (ripe)
  • Oil
  • Mustard seeds
  • Asafetida (a pinch)
  • 1 red chilli cut into 3 bits
  • Curry leaves 

Masala to grind: 

  • 3/4 cup shredded coconut fresh/frozen
  • 1/2 tsp mustard seeds
  • 2 tsp tamarind paste
  • 2-3 red chillies
  • salt
  • jaggery for taste 

Serves:  4


  • Toast the mustard seeds and red chillies in very little oil and keep aside.
  • Now grind coconut, tamarind paste, jaggery, red chillies and mustard seeds above by adding little water and making a paste. The paste should be thick and not runny. 
  • Peel the mangoes, deseed them and cut the flesh into cubes. (how to cut mango). From the seed and the flesh try to extract as much mango pulp as possible.

mango_sasam 009

  • Put the chopped mangoes in a big bowl; add the mango pulp and little salt and toss well.

mango_sasam 013

  • Add the ground masala paste, salt and mix thoroughly.

mango_sasam 022

  • Prepare the seasoning/tadka: Heat oil in a thick bottom pan. Add mustard seeds and allow it to splutter, add the curry leaves, then asafetida, red chillies and mix well.
  • Add this tadka the mango coconut mixture and mix. Cover with lid.
  • Let it sit at least for 2-3 hours before serving. 

This can be served with rotis/phulkas or as an accompaniment with rice.

Related Posts Plugin for WordPress, Blogger...


  1. spice says:

    Looks tempting….never tasted or heard mangoes in this form, but I’ll take your words for this & will def. try this one out…..

  2. PJ says:

    Am keeping myself away from Mangoes due to an allergy and once am ok am sure to try this curry for it sounds very easy and delicious…

  3. Vaishali says:

    I used to love ambyache sasam– the salty, spicy, sour, sweet flavors and the bite of the mustard seeds against the smoothness of the mangoes was to die for. I am making this the next time I get mangoes here. Thanks, RC!

  4. Soma says:

    This is indeed a new kind Supriya! I could have never thought of making a savory kind of curry with ripe mangoes. have done with the raw ones. i can just imagine the sweet and spicy taste!! You go girl 😉

  5. A&N` says:

    I loved the Karate Kismuri 🙂 I’m looking forward to making Udid methi now.

    And this too! I love Konkan dishes and your blog is such a revelation for me!

    Thanks a bunch N for letting me know, so glad you liked it. Let me know how the others turn out.

  6. Ashwini says:

    Hi RC,
    This is my granny’s favorite recipe. She loves to slurp and slurp the tangy liquor. Thanks for sharing such an authentic recipe.

Comments are closed.