A Caribbean classic made with green mango, curry powder, and spices for a tangy, savory, and slightly sweet dish perfect with roti or as a side.
Incredible Curry Mango is one of those timeless Caribbean dishes that takes something simple—green mango—and transforms it into something unforgettable. Not to be confused with mango talkari (takari) or mango anchar (achar), this recipe relies heavily on curry powder for its distinct flavor. The result is a tangy, savory, and spicy dish with just the right touch of sweetness to balance it all out.
In Trinidad and Tobago, as well as Guyana, curry mango is a favorite filling for dhalpuri roti or sada roti. You’ll also find it served in small portions as a snack or side, especially during religious fasting and leading up to and on Divali, making it a natural fit for vegans and vegetarians. The combination of tender mango flesh, aromatic green seasoning, and earthy spices makes it not just a dish, but an experience of flavor and culture.
For this recipe, we’ll be using mature green mangoes—the kind just on the edge of ripening—for the perfect balance of tartness and a subtle hint of natural sweetness. Cooked down with curry, garlic, pepper, and a touch of brown sugar, curry mango becomes thick and glossy, with every bite carrying a little piece of Caribbean tradition.
Ingredient Guide
- Green Mangoes – Choose mature ones just before ripening for the best balance of tart and sweet.
- Vegetable Oil – A neutral base for sautéing aromatics.
- Onion – Adds depth and sweetness when cooked down.
- Habanero Pepper – Brings heat with a fruity note; substitute with any hot pepper of your preference.
- Garlic – Provides rich, savory flavor to balance the tart mango.
- Black Pepper – Enhances the spice base with gentle heat.
- Cumin Seeds (Geera) – Toasted for earthy, smoky undertones.
- Caribbean Green Seasoning – A mix of fresh herbs for brightness and fragrance.
- Curry Powder – The star seasoning that defines this dish.
- Salt – Balances flavor and helps temper tartness.
- Brown Sugar – Softens the acidity of the mango with mild sweetness.
- Anchar Masala – Adds deep roasted spice notes for complexity.
- Water – Helps simmer and tenderize the mango into a curry base.
Cooking Notes from the Kitchen
- Cut mangoes into long pieces with the seed included; these pieces are known as “mango bone” in Trinidad and Tobago.
- Toasting curry powder in oil until dark and clumpy is key to unlocking its full flavor.
- Simmer the curry with the lid slightly ajar to develop a thick, glossy sauce.
- Adjust sugar and salt at the end based on how tart your mangoes are.
- Store leftovers in the refrigerator for up to one week or freeze for up to two months.
Shopping Made Easy
- Look for green mangoes at Caribbean or Asian groceries; ask for mature green ones for cooking.
- Caribbean curry powders and anchar masala can often be found in West Indian markets or online.
- Fresh green seasoning can be made at home with culantro, parsley, thyme, and garlic.
- If you cannot find habaneros, substitute with Scotch bonnets or any other hot chili pepper available locally.
- Brown sugar is preferred for its mellow sweetness, but white sugar can be used as a substitute in a pinch.
Is curry mango the same as mango talkari?
No, curry mango is different from mango talkari. Talkari relies more on amchar masala and spices, without curry powder, as its main base, while curry mango is built around curry powder for its signature flavor.
What type of mango is best for curry mango?
The best mangoes for curry mango are mature green ones that are just about to ripen. They’re firm enough to hold their shape when cooked but carry a slight natural sweetness that balances the tartness.
Can I make curry mango ahead of time?
Yes, curry mango tastes even better the next day as the flavors develop. Store it in the fridge for up to a week or freeze it for a month or two.
What can I serve with curry mango?
Curry mango pairs perfectly with dhalpuri roti, sada roti, or paratha. It can also be enjoyed as a condiment with rice dishes or eaten on its own as a snack.
Incredible Curry Mango
Description
Curry Mango - A beloved Caribbean vegan dish made with tart green mangoes simmered in curry powder, green seasoning, and spices until tender and full of flavor.
Ingredients
Instructions
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Wash the green mangoes, remove the stems, and cut them into long pieces, including through the seed (referred to as "bone" in Trinidad and Tobago). Rinse and drain well.
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Heat oil in a wide deep pan over medium heat. Add onion, habanero, garlic, and cumin seeds. Cook on low for 3 minutes.
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Stir in Caribbean green seasoning and cook for 2 minutes more. If you'd like to make a small batch of the green seasoning, << click here.
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Add the curry powder, mix well, and cook until the mixture is darker and has begun to clump, about 3 minutes, allowing the spices to develop fully. If you are making this dish as part of your gluten-free diet, please read the label of the curry powder (if you don't make your own) you use, as some may have fillers that could be made from gluten.
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Increase heat to medium-high and add mango pieces. Stir well to coat with the curry base.
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Add brown sugar, anchar masala, salt, and water. Bring to a boil, then reduce heat and simmer with the lid slightly ajar for 20 minutes.
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Remove the lid and continue cooking for 10 minutes, or until sauce is thickened and mango is tender.
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Taste and adjust seasoning with additional salt or sugar if needed. Serve warm with roti or as a side dish. If it's a bit tart, you can add a bit more sugar and/or salt to help balance the flavors.
