Prep time: 15 minutes

Cook time: 5 minutes

Serves: 2 people

Calories: 934

Print Friendly, PDF & Email


Eggs are ubiquitous in Indian Parsi cuisine and used in a variety of innovative ways. This unique and delicious breakfast or brunch dish of spicy, soft scrambled eggs enhanced by sweet and fragrant ripe mangoes, is always a big hit!


  • 4 eggs
  • ½ teaspoon salt
  • freshly ground black pepper, to taste
  • ¼ teaspoon red chili, ground
  • 1 green chili, finely chopped, or to taste
  • 4 tablespoons fresh coriander leaves, chopped – divided
  • ½ small onion, finely chopped (about 4 tablespoons)
  • ½ teaspoon ground coriander
  • ½ tomato, finely chopped (about 4 tablespoons)
  • 1 large, ripe mango, peeled, cored and cut into small dice (preferably Alfonso mango)
  • 1½ tablespoons ghee (clarified butter), butter or vegetable oil



  1. Beat eggs and add salt, pepper, ground red chili, green chili, and 3 tablespoons of the coriander leaves to eggs, and mix thoroughly.
  2. Heat ghee in a frying pan on medium heat until shimmering and hot. Add onions and ground coriander. Allow onions to cook until they are translucent and start turning golden on edges, about 1 minute. Add tomatoes and cook for another 1 minute, until tomatoes soften.
  3. Add the eggs and lower heat to simmer, and mix gently.
  4. When eggs are just cooked through, about 1 minute, add mango. Continue to cook for another minute, stirring gently, but don’t allow eggs to brown.
  5. Remove from heat, garnish with remaining coriander leaves and serve immediately with toast.

Credits: I saw the original recipe for Mango Akuri in a cookbook gifted to me by Rasheeda Anees, along with many others, when she moved house. This recipe is inspired by and adapted from “Ripe Mango Akuri” by Mary C. Jamsetsejiee in the “The Time and Talents Club Recipe Book” published on the Club’s Silver Jubilee.


Critical Ingredients: If green chilies are unavailable, you can just substitute ¼ teaspoon chopped jalapenos in the recipe, or increase the ground chili. You can substitute ground coriander with ground cumin, and still get a nice flavour. Or you can just leave out the coriander altogether. Some people like to add turmeric to their scrambled eggs, and it does give a lovely yellow colour. You definitely need the mangoes, and I prefer mangoes that are just ripe, still firm and not mushy. The ghee adds browned-butter notes, but butter works just as well.


Parsi Egg with Mango

Leave a comment

Your email address will not be published. Required fields are marked *