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Top shot of mango pulisseri or sweet mango curry, a south Indian curry, on a dark background.
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Mango Pulissery | Ripe Mango Curry | Healthy South Indian Cooking

Sweet yet spicy, tangy, earthy, delicious - Mango Pulissery is a dream come true for those who love mangoes and want to use them in their meal as well! This preparation with ripe mangoes and yogurt is easy and ready in few minutes, making it ideal example of healthy South Indian cooking – pair with steamed rice and experience the magic on your taste buds!
Prep Time8 mins
Cook Time20 mins
Total Time28 mins
Course: Main Course
Cuisine: Indian
Servings: 5
Calories: 140kcal
Author: Sonia

Equipment

  • knife, peeler, pot, pan, grinder, ladle, spoon

Ingredients

  • 2 ripe mangoes, medium (I used Bainganphally variety)
  • 2 green chillies slit lengthwise
  • 1 tsp turmeric powder
  • 1 tsp chili powder
  • 1/2 tbsp sugar (optional)
  • 1 cup water
  • 1.5 cups yogurt Indian curd
  • salt to taste

For Grinding:

  • ½ cup freshly grated coconut

    (preferably fresh; can be substituted with coconut milk if you do not have fresh coconut)

  • 1/2 tsp cumin
  • 1 green chili (optional)

For Tempering:

  • 1/2 tsp mustard seeds
  • 1 tsp coconut oil
  • 8-10 curry leaves
  • 1-2 dried red chilies

Instructions

  • Peel the mangoes and chunk them into medium cubes.
  • Whisk the yogurt/ curd to remove any lumps. Set aside
  • In a pot, add water, mango cubes, green chillies, turmeric, sugar and salt. Allow to simmer on a medium flame until mango cubes are cooked but firm still.
  • Meanwhile, grind together freshly grated coconut, cumin and green chilli together.
  • Add the ground paste to the mango mixture and cook for 5 minutes.
  • Remove the pot from flame and add yogurt slowly, taking care to not cause it to split.
  • Place the pot back on a low flame and allow to cook for few more minutes.
  • For tempering, heat coconut oil in a small pan. Add mustard seeds and allow them to splutter. Add red chilli and curry leaves. Stir and pour over the curry.
  • Mix the curry well and turn the flame off.
  • Serve piping hot with steamed rice.

Notes

  • This curry is supposed to have a balance of sweet, tangy and sour flavours, so add sugar if the mangoes aren’t sufficiently sweet.
  • If using canned mango pulp, reduce the cooking time by 5-10 minutes.
  • Yogurt in Indian context is hung curd or dahi. If using greek yogurt, you may need to thin it slightly to bring to a curry consistency.
  • If the curry becomes too thick, add water to improve the consistency.

Nutrition

Calories: 140kcal | Carbohydrates: 18g | Protein: 4g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 138mg | Potassium: 277mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1015IU | Vitamin C: 69.5mg | Calcium: 103mg | Iron: 0.7mg