Ripe mango curry recipe | Mangalorean Style Ambe Upkari Recipe with step wise pictorial and video method.
Sweet, spicy, tangy and full of flavours, this summer special curry is made of peeled ripe mangoes simmered whole (with seeds intact) in a coconut & some simple spices based gravy and finished off with an aromatic tadka.
This recipe is :
√ Vegan
√ Glutenfree
√ A combo of sweet, spicy and tangy flavours in one pot.
√ Best utilisation of ripe mangoes
√ Easy to cook
√ Gets ready under 30 minutes
√ tastes best with steamed rice.
MANGOES : SWEET V/S SAVOURY AND RAW V/S RIPE RECIPES
Summers are heading towards its peak with each passing day. Many of us don’t like this part of the season being hot, humid and full of sweat.
But the one thing which make us to love summers is MANGOES.
There are numerous recipes we come across which are made of mangoes but those are usually sweet desserts.
Either it be mango ice cream, mango cake, mango pudding and the list of mango desserts can go endless.
But recipes using mangoes which are savoury are rare to find.
No double that there are couple of well known savoury mango recipes but they all are made of raw mangoes.
Yes, we all are well versed with raw mango curry, raw mango daal, aam ki lounji, mango pickle, mango rice, aam Panna, mango chutney, aam ka chunda, dry mango powder and many more.
But savoury recipes made using ripe to over ripe mangoes are hard to locate.
ABOUT THE PRESENT RECIPE
The king of fruits needs to be treated like a king and there’s nothing else recipe, which could come upto that level to make Mango feel like monarch.
Ripe mango curry might be prepared at different places in different ways but the most known recipes are from Mangalore and Kerala.
The major difference between both the curries is that Kerala Style curry has a yoghurt based gravy whereas there’s no curd in Manglorian curry, making it completely vegan.
Kerala Style Curry is traditionally called as Mambazha Pulissery, whereas ripe mango curry made in Manglorian style is traditionally called Ambe Upkari.
small sized mangoes are peeled and the whole mango with seed is simmered for the curry.
Ambe Upkari is made in three portions.
One: making a paste having coconut and roasted spices.
Two : cooking mangoes in water
Three : preparing tadka
And at last, all are amalgamated to one making this lip smacking curry.
INGREDIENTS USED
MANGOES : Traditionally wild mangoes are used to make this curry. These are small, juicy and fibrous mangoes having a nice blend of sweet and tanginess.
However every variety of mango is not available at every place so people try it whatever they get from their local market.
Be it Badami, Totapuri, Rajapuri, Dasheri, Pairi or Kesar Mangoes.
However Alphonso Mangoes are not recommended for this recipe being completely sweet with no hint of tanginess.
MANGO PULP : We have used the homemade pulp in this recipe.
Peel 1 big or 2 small mangoes, remove the flesh and blitz in blender into a smooth puree.
However you can use the canned puree too.
ONION & GARLIC : If for any reason you have restrictions in eating onion and garlic, you can easily skip both the Ingredients.
CUMIN SEEDS
CORIANDER SEEDS
BLACK PEPPER
DRY RED CHILLIES : This recipe uses no red chilli powder and green chillies. You can enhance or decrease the quantity of chillies depending on your acceptance of spiciness.
FENUGREEK SEEDS
MUSTARD SEEDS
CURRY LEAVES
COCONUT : Fresh coconut is added to this curry. However you can add dessicated coconut too, in case fresh one is not available to you.
SALT
WATER
TAMARIND PULP : If your mangoes are less tangy, you can enhance the quantity of tamarind in your recipe.
JAGGERY : Jaggery gives a touch of sweetness. If jaggery is not available to you, replace it with sugar.
OIL
SERVING SUGGESTIONS
This curry tastes best with steamed rice topped with a dollop of ghee (avoid if vegan) and some Papad on the side.
This Mango Curry also tastes best with Phulka/roti/indian flat bread.
ALSO SEE MORE RECIPES USING MANGOES
- Mango iced tea recipe
- Mango popsicles recipe
- Aamrus recipe
- Mango Sabja pudding parfait
- Mango ice cream recipe with 3 ingredients
- Vegan mango semolina cake
- Mango banana ice cream recipe
- Homemade mango frooti
Step wise pictorial recipe
PREPARATION OF COCONUT PASTE
- In a pan add oil dry red chillies, cumin seeds, coriander seeds, black pepper, fenugreek seeds, mustard seeds and curry leaves.
- Saute them on a low heat for a minute or until the Ingredients roasted well and attained light brown shade.
- Now add coconut, onion and garlic cloves.
- Saute them too just for a minute.
- Remove the pan from the heat and let it cool completely.
- Grind the Ingredients into a fine paste. You may add some water if finding difficulty in making the paste. Keep aside.
COOKING MANGOES
- Peel the skin of mangoes and put them into a pan.
- Add water, mango puree and salt.
- Give them a mix.
- Put a lid on and let mangoes cook on moderate heat for 7-8 minutes.
- After the said period, remove the lid, turn the sides of mangoes.
- Again put the lid and let them cook for another 7-8 minutes.
- After the mangoes are cooked for total 14-15 minutes, add Coconut paste in them.
- Mix them so that everything comes together very well.
- Add tamarind pulp and jaggery. Mix.
- Put a lid on and let them cook just for 2 minutes so that mangoes absorb the flavours of coconut paste.
PREPARATION OF TADKA
- Take a tadka pan and add oil & mustard seeds. Let seeds splitter.
- Add dry red chillies and curry leaves in it and let them turn slightly brown.
- Pour this tadka over the mangoes.
- Ripe mango curry is ready. Enjoy
NOTES
- You can enhance the quantity of mangoes depending on number of servings.
- Amount of water can also be varied depending on number of servings and how much gravy you want to keep.
Ripe mango curry recipe – recipe card
Ripe mango curry recipe | Mangalorean Style Ambe Upkari Recipe
Sweet, spicy, tangy and full of flavours, this summer special Ripe mango curry recipe is made of peeled ripe mangoes simmered whole (with seeds intact) in a coconut & some simple spices based gravy and finished off with an aromatic tadka.
1 cup = 200ml
FOR COCONUT PASTE
- 1 tsp oil
- 6-7 Dry red chillies
- 1 tsp cumin seeds
- 1 tbsp coriander Seeds
- 10-12 black pepper (whole)
- 1/2 tsp Fenugreek seeds
- 1/2 tsp mustard seeds
- 10-12 curry leaves
- 1/2 cup coconut (grated/50 g)
- 1 onion
- 3 Garlic cloves
- 2-3 tbsp water
FOR COOKING MANGOES
- 3-4 mangoes
- 3/4 cup mongo pulp
- Salt to taste
- 1.5 cup water
FOR COOKING CURRY
- Mangoes cooked in water
- Coconut & other spices paste
- 1/4 cup tamarind pulp
- Small piece of jaggery
FOR TADKA
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 2-3 dry red chillies
- 7-8 curry leaves
PREPARATION OF COCONUT PASTE
- In a pan add oil dry red chillies, cumin seeds, coriander seeds, black pepper, fenugreek seeds, mustard seeds and curry leaves.
- Saute them on a low heat for a minute or until the Ingredients roasted well and attained light brown shade.
- Now add coconut, onion and garlic cloves.
- Saute them too just for a minute.
- Remove the pan from the heat and let it cool completely.
- Grind the Ingredients into a fine paste. You may add some water if finding difficulty in making the paste. Keep aside.
COOKING MANGOES
- Peel the skin of mangoes and put them into a pan.
- Add water, mango puree and salt.
- Give them a mix.
- Put a lid on and let mangoes cook on moderate heat for 7-8 minutes.
- After the said period, remove the lid, turn the sides of mangoes, again put the lid and let them cook for another 7-8 minutes.
- After the mangoes are cooked for total 14-15 minutes, add Coconut paste in them.
- Mix them so that everything comes together very well.
-
Add tamarind pulp and jaggery. Mix
- Put a lid on and let them cook just for 2 minutes so that mangoes absorb the flavours of coconut paste.
PREPARATION OF TADKA
- Take a tadka pan and add oil & mustard seeds. Let seeds splitter.
- Add dry red chillies and curry leaves in it and let them turn slightly brown.
- Pour this tadka over the mangoes.
- Ripe mango curry is ready.
You can enhance the quantity of mangoes depending on number of servings.
Amount of water can also be varied depending on number of servings and how much gravy you want to keep.
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Mango curry with ripe mangoes is absolutely mouthwatering…sounds similar to a sweet mango pachadi we make…but can’t wait to try out your version!
Thanks a bunch.
This Mangalorean style Ripe Mango curry sounds absolutely flavorful with sweet tangy amd spicy flavors ! Would definitely give it a try. Thanks for the share.
Thank you so much.
I have only made curry with raw mangoes never tried making it with ripe ones. This manglorean style curry definitely sounds and looks so delicious that I am looking forward to try it real soon.
Try and fall in love with it. Thanks
What a delightful curry this is! I have never made such a flavorful curry with ripe mangoes. This will be a hit in my house as we all love the sweet and spicy combo.
Go ahead and everyone in the family will love this. Thanks a bunch.
I have heard about this mango curry but yet to taste this. Mango season and this curry with ripe mangoes sounds like perfect match. The sight of this curry is making me hungry and that tadka looks droolsome.
Once you try it, you would love to add it to your regular Cooking. Thanks for appreciating.
I make a simple Gujarati version of mango curry where we use semi ripe mango for that tangy taste and sweetness from jaggery. This ripe mango curry with coconut and additional mango puree looks so tempting. Like the detailed step by step recipe, making it so easy to follow. Must try this recipe out.
Thank you so much.
The first image of the curry was just like the one my mother used to make. We loved the curry and it was our go-to for everything from morning to night. I will love to make this.
Thank you so much
This is a new recipe to me. We only use raw mango in curries and this is so interesting with so many flavors. Looks like a nice sweet and savory curry. Can’t wait to get some ripe mangoes to try this recipe.
Yes this is full of flavours. Thanks a lot
This sounds like the sweet pachadi… So flavorful…. I am sure this tastes amazing with some boiled rice…
I had it with the rice and it was yum. Thanks
Wow, what an interesting and absolutely flavorful ripe mango curry this is. Thank you for the detailed recipe with step by step photos – can’t wait to try this out soon.
Thanks for loving this.