Ripe Mango Curry Recipe

Summary

Difficulty LevelEasyHealth IndexHealthy
Servings2Cuisine
CourseMethod
DishVegetarian
Main IngredientInterest Group

Ingredients

 Ripe mangoes1⁄2 Kilogram (Of Small Size)
 Water1 Cup (16 tbs)
 Green chilies4
 Chili powder1 Teaspoon
 Turmeric powder1⁄2 Teaspoon
 Curry leaves6 (Use A Few)
 Salt To Taste
 Cumin powder1⁄2 Teaspoon
 Coconut milk1⁄2 Cup (8 tbs)
For the seasoning:
 Refined oil1 1⁄2 Tablespoon (2 Dessertspoon)
 Mustard seeds1 Teaspoon
 Dry red chilies2 , halved

Nutrition Facts

Serving size

Calories 452 Calories from Fat 247

% Daily Value*

Total Fat 29 g44.5%

Saturated Fat 15.5 g77.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 238.8 mg10%

Total Carbohydrates 53 g17.6%

Dietary Fiber 8.3 g33.1%

Sugars 41.4 g

Protein 4 g8.8%

Vitamin A 68.4% Vitamin C 203.7%

Calcium 6.9% Iron 17.7%

*Based on a 2000 Calorie diet

Directions

1. Remove skin from mangoes, add 1 cup water and cook with green chillies, chilli powder, turmeric powder, curry leaves and salt.
2. Add cumin powder to coconut milk, When the mango mixture cools, add the coconut milk and mix well.
3. Heat oil in a pan and splutter the mustard seeds. Add red chillies and pour into the curry.
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