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easy kerala mango curry

Kerala Mango Curry is a lovely tropical curry which is a healthy food recipe made with ripe mangoes and coconut.


  • 2 large or 4 small mangoes ripe, about 600g before cutting
  • 1 teaspoon salt
  • ½ teaspoon ground turmeric (powder)
  • ½ teaspoon red chili powder to taste
  • 1 cup water, just enough to cover mangoes in saucepan or pot
  • 1 whole green chili, (completely optional)
  • ½ cup fresh plain yoghurt
  • ½ cup grated fresh coconut
  • ½ teaspoon cumin seed
  • ½ teaspoon mustard seed
  • 8-10 fresh or dried curry leaves
  • 2 tablespoons coconut oil
Cut mangoes in small dice. Don’t throw away the seeds.
Kerala Mango Curry is a lovely tropical curry which is a healthy food recipe made with ripe mangoes and coconut.


  • 1. Cut mangoes into small dice. Don’t throw away the seeds.
  • 2. Mix mangoes, salt, turmeric and red chili powder in a 6” pot saucepan.
  • 3. Bring to a boil then lower heat and cook for 15 minutes. Use a wooden spoon to mash mango pieces as they cook.
  • 4. Grind cumin and coconut in a mixie or grinder for about ½ minute until well blended.
  • 5. Add mixture to mango, and cook for another 2 minutes.
  • 6. Beat or whisk yoghurt until smooth. Add to mango, and cook curry for another 5 minutes on low heat. Do not bring to a boil.
  • 7. Heat oil in a wok or deep frying pan on medium heat.
  • 8. Add mustard and curry leaves and stir.
  • 9. When the mustard starts to sizzle and pop, add curry leaves and whole dried red chilies, and stir (about 2 minutes).
  • 10. Pour the tempered oil with the leaves and chilies into your curry pot.
  • 11. Serve with rice.

    Serves: 4

    Ingredients: 11

    Prep Time: 10 Minutes

    Cooking Time: 25 Minutes

Critical Ingredients

The mangoes, of course. You can simplify the recipe further by dropping the dried red chilies and the green chili and still get adequate flavor. The coconut can be reduced to ¼ cup. If you use dried (not sweetened) or desiccated coconut, soak it in milk for ½ hour in advance. Yoghurt, coconut and cumin seeds are critical. If you leave out the curry leaves you won’t get full authentic flavor, but you will still have a nice sweet, sour and spicy curry. Coconut oil gives a distinctive South Indian flavor as do the curry leaves, but you can substitute the coconut oil with any mild-flavored oil for tempering. Worst case, even if you leave out the tempering, the curry will still taste good!

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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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