Ripe Mango curry





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.

We all love our coconut curry in Goa, therefore this recipe took me by surprise as it glorifies every Goan local ingredient used in our staple food. Thanks to Mamita from Parra village for  this inspiration. It has found its due place in my Gourmet Food 5’iles




Onion chopped – ½ no.

Mango – 2 no.

Coconut grated – 1 cup

Jaggery  – 2 tbsp

Garlic – 4 cloves

Ginger – 1 inch

Cumin powder – ½ tsp

Coriander seed powder – ½ tsp

Turmeric – ¼ tsp

Chilli powder – ½ tsp

Mustard seeds – ¼ tsp

Cumin seeds – ¼ tsp

Oil – 3tbsp

Kashmiri chilli – 3 no.


1)      Begin with your mise en place. Collect all your ingredients.

2)      Peel the skin off each of the mangoes. Add the jaggery & ½ tsp of salt, mix well & leave aside to marinate.

3)      To a heated pan, add 2 tbsp of oil. Roughly chop the garlic, ginger & onion & sauté in the hot oil till golden brown. Once done, transfer the mix to a blender. Add in the grated coconut & some water & blend to a smooth paste.

4)      Transfer the mixture back to the pan with medium heat. Sprinkle the cumin powder, coriander seed powder, chilli powder & turmeric. Add in the marinated mangoes & poach for about 10 min.

5)     Finally to a hot pan, make a tempering (tadka) of oil, mustard seeds, cumin seeds & kashmiri chillis. Place the mangoes & some of the gravy into a serving bowl & pore the tempering over. Voila!! Serve with steaming rice.

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