Mango Curry/ Ambya Sasam
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.
Ingredients
- 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
Preparation:
- 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.
- Put the chopped mangoes in a big bowl; add the mango pulp and little salt and toss well.
- Add the ground masala paste, salt and mix thoroughly.
- 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.
hmm I’ve never had mango in cooked form before! very unique
Wow…Curry with mangoes – never heard before.
It does look very yummy. Must give a try.
Goes to my to-try lst of recipes!
A mouthwatering recipe for mango-lovers 🙂
Lovely recipe. The next time I get hold of some good mangoes.
WOW… So mouthwatering…. Want to try it once…. YUM!!!
Slurppp, thats a mouthwatering curry..
Very interesting Supriya..does the mangoes get that spicy tangy, sweet when you eat!..great..:)
Looks tempting….never tasted or heard mangoes in this form, but I’ll take your words for this & will def. try this one out…..
You are on a mango spree! 🙂 I knew of rasam … never a sasam. Sounds and looks wonderful RC! 🙂
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…
Mango curry looks inviting RC! Never made curry using ripe mangoes..mmm sounds yum!
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!
I want to hav ethis delicous looking curry with rice, drool drool.
I used to make with Pineapple.This looks interesting.I will try this curry this mango season.
I used to make it with pineapple.This looks interesting.I am making this curry this mango season.
Oh my!The pic makes me hungry..I can only imagine what the dish would have tasted like
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 😉
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.
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.
Tangy regional recipe to try for. Shall make it.
I never knew ripe mangoes can be eaten as a savory side. The steps look easy enough to try
Lovely curry and pretty new to me. My mom makes gojju with ripe mangoes but never have tasted curry before.
Bookmarked, this looks simple and will make a perfect meal. Best way to use up mangoes in my refrigerator.
Is it mustard seed or sesame seeds that need to be roasted along with red chillies?
Thank you for pointing it out. It is mustard seeds and I have corrected it.