If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari—and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home. This one has a bit more heat and deep masala flavor thanks to the Amchar Masala, and it’s perfect as a snack or a bold side for your favorite curry dishes.
Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.
Ingredient Guide
- Green Mangoes: Firm, tart mangoes used with the skin and seed intact for traditional flavor and texture.
- Brown Sugar: Balances the tartness of the mango and helps create a sticky glaze.
- Scotch Bonnet Pepper: Brings signature Caribbean heat. Adjust to taste.
- Salt: Enhances the flavor and balances the sour and sweet.
- Garlic: Adds bold, aromatic depth.
- Amchar Masala: A traditional Trinidad spice blend rich with roasted, earthy flavor.
- Cumin Seeds (Geera): Used to build a savory base when toasted in oil.
- Vegetable Oil: Carries the spices and flavors during cooking.
- Cilantro: Adds freshness and a bright herbal note.
- Water: Used to simmer the mango and adjust the consistency.
Cooking Notes from the Kitchen
- Use a cleaver or heavy knife to cut through the mango skin and seed. If you’re in the Caribbean, pre-cut mango is often available in markets.
- Traditionalists may prefer using shado beni (culantro) instead of cilantro for a stronger herbal punch.
- The texture can be adjusted—cook longer and add water for a soft, fall-apart finish or reduce it down for a sticky chutney feel.
- Handle Scotch bonnet carefully—use gloves and avoid touching your face.
Shopping Made Easy
- Look for green mangoes in Caribbean or Asian markets—choose firm, unripe ones with no soft spots.
- Amchar masala is available at Caribbean specialty stores or can be homemade. It’s essential to the dish’s flavor.
- If you can’t find scotch bonnet peppers, use habanero or a drop of pepper sauce for heat.
- Cumin seeds are usually in the spice aisle, make sure they’re whole and not ground.
- Cilantro is widely available fresh. Shado beni is a great substitute if you can find it.
What is Amchar Masala made of?
Amchar masala is a Trinidad spice blend typically containing coriander, cumin, fennel, fenugreek, and brown mustard seeds. It’s usually dry-roasted and used in chutneys and pickled dishes.
Can I freeze mango talkari?
Yes! Portion it into freezer-safe bags or containers, then freeze for up to 3 months. Thaw in the fridge when ready to use.
Do I have to use the mango skin and seed?
It’s traditional to keep both on, which adds texture and flavor. But you can remove them for a smoother version if preferred.
What’s the difference between mango talkari and mango chutney?
Talkari is chunkier and more savory-spicy with toasted spices, while chutney is often smoother and sweeter.
Is Mango Talkari spicy?
It can be, depending on how much hot pepper you use. Adjust to your heat tolerance.
Mango Talkari (Masala Mango)
Description
A bold, tangy Trinidadian dish made with green mangoes simmered in spices, garlic, and hot pepper. Perfect as a snack or side to any curry meal; vegan and gluten-free.
Ingredients
Instructions
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Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
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Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
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While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
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Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
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Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
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Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
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Uncover, cook to your desired consistency, then finish with the remaining cilantro.
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Serve and enjoy!
