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You are here: Home / Gravy Vegetarian Side Dishes / Sri Lankan Raw Mango Curry Recipe

Sri Lankan Raw Mango Curry Recipe

August 10, 2017 60 Comments

Raw mango curry – Sri Lankan food and cooking has been top of mine for me for a while now. I made this raw mango curry with coconut milk that tastes very unique and different from anything I’ve tasted. I believe the raw mango curry is usually called amba maluwa but the amba maluwa I once tried in a Sri Lankan restaurant in SydneyΒ was a bright red, much like a pickle and not mellow like how mine turned out. I also don’t think they used pandan leaves in that curry preparation.

Sri Lankan Raw Mango Curry Recipe
I have been browsing through this Sri Lankan cookbook by Channa Dassanayaka and it’s made me realize how similar Sri Lankan cuisine is to Indian cuisine as well South East Asian ones. I was amazed to see that Pandan leaves, that are a very common ingredient used in South East Asian cooking, are a staple in a Sri Lankan kitchen too, just like curry leaves are to South Indians. In fact, they use curry leaves quite extensively too. I was also surprised to see Kerala appam, they call it hoppers, as a common street food in Sri Lanka. And they call idiyappam string hoppers – so cute!

Sri Lankan Raw Mango Curry Recipe

I could go on and on because I am quite smitten by this cuisine. Similar yet so different from what I am so used to.

The first dish I tried from the book is this Mango Curry. It’s similar to our mango pachadi recipe but has its subtle differences. I was disappointed to see that the author hadn’t mentioned the local name for this dish, but anyway, the next recipe I tried, beetroot thel dala seems to be uniquely Sri Lankan and seems to be quite popular too.

Sri Lankan Raw Mango Curry Recipe

Sri Lankan Mango Curry

Serves: 2
Preparation time: 30 mins
Source: Sri Lankan Flavours by Channa Dassanayaka

Ingredients:
1.5 cups cubed raw mangoes
1/2 onion, chopped fine
2 tsp crushed garlic
1 tsp crushed ginger
(or use 2 tsp ginger garlic paste)
1 tsp mustard seeds
2 tbsp vinegar
4-5 curry leaves
1 pandan leaf cut/torn into bits
a 1″ cinnamon stick
1/2 cup thick coconut milk
1/2 cup light coconut milk
1 tbsp oil

Instructions:

1. Peel mango and cut into long, thin pieces. I made the mistake of not peeling the mango and the curry came out slightly bitter. So please take the time and do it!

2. Grind mustard seeds and vinegar together to form a coarse paste.

3. Heat oil in a pan and add the onion, ginger, garlic, curry leaves and cinnamon. Saute until onion turns golden – about 5-7 mins.

4. Add the mango, light coconut milk, pandan leaf bits and the mustard seed mixture and bring to a boil.

5. Reduce heat and simmer until mango is cooked and tender. Add the thick coconut milk and simmer for another 10 mins. Add salt.

Sri Lankan Raw Mango Curry Recipe

Notes:

– You can use store-bought coconut milk for this recipe. I used it and to get the light coconut milk, I added equal amounts of water to the coconut milk. It won’t curdle if you cook it in very low fire

– The dish will taste just fine without pandan leaves. It will be like making an Indian dish without curry leaves – a certain flavour will be missing but that won’t break the dish totally, so don’t worry πŸ™‚

Sri Lankan raw mango curry is usually served with rice and some meat curry during a typical Sri Lankan lunch.

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By nags Filed Under: Gravy Vegetarian Side Dishes

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Reader Interactions

Comments

  1. Nags

    November 5, 2011 at 9:37 am

    probably i used the wrong kind of raw mangoes for this curry then πŸ™‚

    Reply
  2. Anonymous

    November 4, 2011 at 5:15 pm

    Don't peel the mangoes! In Sri Lanka, we cook the mango curry with the peels on – once it's cooked, the peel should be soft and can be eaten if you want. (And the curry is not bitter at all, with the peels on.)

    Reply
  3. rekhas kitchen

    April 1, 2010 at 1:24 pm

    hummm interesting recipe. Allmost looks like Maampazha pulisser(with coconut milk)I think only difference is that Pandan leaves,I never tasted them How they taste like? and gravy look s so creamy yum yum.

    Reply
  4. ARUNA

    April 1, 2010 at 1:24 pm

    Ohhhhhh and i started drooling here!!!!!

    Reply
  5. Miri

    April 1, 2010 at 1:24 pm

    The coconut milk is such a nice twist – havent seen mango and coconut milk together!

    Reply
  6. Sharmila

    April 1, 2010 at 1:24 pm

    Green mango with coconut milk! Perfect foil to each other. πŸ™‚
    Just a question Nags .. can I use store bought coconut milk? Will it curdle?
    Thanks.

    Reply
  7. Sakshi

    April 1, 2010 at 1:24 pm

    Go ahead post all the mango recipes you can…am not going to fall for temptation and go hunt for mangoes ever again..that bag of frozen green mangoes still mocks at me from the freezer…will amuse myself drooling on your photographs for the time being…

    Reply
  8. Cham

    April 1, 2010 at 1:24 pm

    Mango and coconut milk very unusual flavor!

    Reply
  9. Aparna

    April 1, 2010 at 1:24 pm

    Unfortunately for me, this is the fag end of the mango season so no raw mangoes here. πŸ™

    This brings back memories for me. When I was in school, my mum had two SriLankan colleagues who were excellent cooks and we got to sample a lot of their cooking.
    A lot of SriLankan food (especially the Tamil cooking) is influenced by Kerala and Tamilnadu, though Sinhalese food is a lot different.

    Reply
  10. Nags

    April 1, 2010 at 1:24 pm

    Thanks Home Cooked Oriya Food πŸ™‚ (It sounds a bit weird addressing you that way, doesn't it? :D)

    Raj, let me know once you try it, please?

    Reply
  11. S Pillai

    June 10, 2009 at 3:46 pm

    This looks really good. I have been looking for some good Sri Lankan recipes after watching Anthony Boudains show on travel channel.

    Reply
  12. Aparna

    May 28, 2009 at 12:43 am

    Unfortunately for me, this is the fag end of the mango season so no raw mangoes here. πŸ™

    This brings back memories for me. When I was in school, my mum had two SriLankan colleagues who were excellent cooks and we got to sample a lot of their cooking.
    A lot of SriLankan food (especially the Tamil cooking) is influenced by Kerala and Tamilnadu, though Sinhalese food is a lot different.

    Reply
  13. Nags

    May 25, 2009 at 5:36 am

    Thanks Home Cooked Oriya Food πŸ™‚ (It sounds a bit weird addressing you that way, doesn’t it? :D)

    Raj, let me know once you try it, please?

    Reply
  14. raj

    May 24, 2009 at 5:25 pm

    that looks so easy!! and i have tons of coconut milk at home πŸ™‚ i’m definitely trying this recipe this week! maybe tomorrow even.
    thank you!

    Reply
  15. Home Cooked Oriya Food

    May 24, 2009 at 3:05 am

    Lovley recipe and click… I loved your attention to detail. lovely site…

    Reply
  16. Kalai

    May 23, 2009 at 3:07 pm

    Looks awesome, Nags! Thanks for the kind words you left on my blog. My heartfelt condolences to you and your family during this difficult time.

    Reply
  17. bee

    May 23, 2009 at 3:32 am

    sri lankan food is top notch. i wish i got mangoes like those here.

    Reply
  18. A_and_N

    May 23, 2009 at 3:19 am

    We’ve never tried SriLankan cuisine for all the stuff that we try out man! And the pandan leaves pic is one of the best ever, I think.

    Reply
  19. Mahimaa's kitchen

    May 23, 2009 at 1:29 am

    mango in coconut milk should be very tasty. nice combo.

    Reply
  20. TBC

    May 22, 2009 at 10:46 pm

    Not familiar with anything Sri Lankan except maybe idiappam which is called something else there…:D

    Reply
  21. Nags

    May 23, 2009 at 6:22 am

    A_and_N – you think so? i almost didn’t post it cuz of that teeny hole in the leaf on the far left πŸ˜€ Hehehe.. ok I know am onbessed πŸ˜€

    Reply
  22. Nags

    May 23, 2009 at 12:29 am

    They call idiyappam stringhoppers in Sri Lanka πŸ™‚

    Reply
  23. Sia

    May 22, 2009 at 3:19 pm

    i have found a srilankan eating joint in closeby city and since then dying to try their cuisine. bookmarked this recipe.

    Reply
  24. Priya

    May 22, 2009 at 7:19 am

    Wow curry looks gorgeous..never tried anything with pandan leaves…tempting dish!

    Reply
  25. DEESHA

    May 22, 2009 at 6:20 am

    I wss also reading a bit abt sri lankan cuisine, I wonder where would I find Pandan leaves, Is there like an Indian name for it? & do they taste like curry leaves??

    Reply
  26. Alka

    May 22, 2009 at 4:54 am

    Sounds so unique, and am still thinking hard, just to imagine how does raw mango + coconut milk+ginger garlic in a curry together will taste…its really a flavorful combo…can’t comment on the leaves though, coz i had never heard about these , but they resemble fresh garlic(or spring onions too) leaves, and the green colour is tempting me soooo much

    Reply
  27. Prajusha

    May 22, 2009 at 3:39 am

    i ahve seen pandan leaves in NTUC stores here.but never tried it.Great recipe.
    thnks
    prajusha
    http://www.icookipost.com

    Reply
  28. Siri

    May 22, 2009 at 12:31 am

    Wow, the curry looks so yummy Nags. Thanks for sending it over to AWED. πŸ™‚

    Siri

    Reply
  29. Sonu

    May 21, 2009 at 11:41 pm

    Something new to me.:)

    Reply
  30. anudivya

    May 21, 2009 at 11:11 pm

    Nags, I cannot thank you enough for this recipe. I went to a Sri Lankan restaurant and fell, totally in love with the food. I was never able to recreate it. I am bookmarking this.

    Reply
  31. Pavithra

    May 21, 2009 at 10:45 pm

    As usual great shots dear…

    Reply
  32. Pavithra

    May 21, 2009 at 10:45 pm

    Yummy recipe nags and looks tempting …I am missing pandan leaves after coming to US.. HAVE to see if it availble any where.

    Reply
  33. Nags

    May 22, 2009 at 6:23 am

    Pandanus leaves are called Rampe in Hindi. I have never seen or heard of these during my days in Kerala or Hyderabad. I am not sure if you get these in typical Asian stores. They taste nothing like curry leaves, the flavour is totally different and is an acquired taste, in my opinion πŸ™‚ Don’t worry if you don’t have it.

    Reply
  34. Mangala Bhat

    May 21, 2009 at 7:42 pm

    Cool …yuumy recipe …wow! i have book marked dera Thanks for sharing

    Reply
  35. Nags

    May 22, 2009 at 3:40 am

    Bingo Prajusha! I did buy the pandan leaves from NTUC Fairprice in Singapore πŸ™‚

    Reply
  36. RAKS KITCHEN

    May 22, 2009 at 3:04 am

    Looks so cool! Pandan leaves I have heard here in Singapore,but I have not tried or tasted! Recipe sounds good!

    Reply
  37. Marta

    May 21, 2009 at 6:38 pm

    Oh wow Nags! This looks increadibly tasty and creamy and comforting and fabulous! Must-try it! Printing the recipe right now! I’ll let you know how it turns out πŸ™‚

    Reply
  38. Cham

    May 21, 2009 at 6:27 pm

    Mango and coconut milk very unusual flavor!

    Reply
  39. Nags

    May 22, 2009 at 2:14 am

    Sharmila and SJ, great questions. Yes you can use store bought coconut milk. Just add water to make the lighter version. Pandan leaves can be avoided if you can’t find it, no issues.

    Since these are valid questions that others may have, I have added it to the end of the post πŸ™‚

    Reply
  40. Superchef

    May 21, 2009 at 6:02 pm

    i made a Srilankan egg curry too, yet to post it..loved the spices in their curries..it gives you some feel of Kerala cuisine but yet distinctively different as well!

    Reply
  41. Dhanya

    May 21, 2009 at 5:56 pm

    I have been looking for an easy srilankan curry for quiet so time. Your curry looks delicious and easy to make. Have book market the recipe. Will try it soon.:)

    Reply
  42. Divya Vikram

    May 22, 2009 at 12:10 am

    Looks pretty n yummy!

    Reply
  43. Pooja

    May 21, 2009 at 3:20 pm

    Looks rich, creamy n delicious! I love mangoes and anything made with mangoes is enough to make me drool!

    Reply
  44. Sakshi

    May 21, 2009 at 2:39 pm

    Go ahead post all the mango recipes you can…am not going to fall for temptation and go hunt for mangoes ever again..that bag of frozen green mangoes still mocks at me from the freezer…will amuse myself drooling on your photographs for the time being…

    Reply
  45. Priti

    May 21, 2009 at 2:27 pm

    Looks real yum….nice pics

    Reply
  46. Fearless Kitchen

    May 21, 2009 at 2:22 pm

    This looks wonderful. I love mangoes, so this is making me really hungry right now!

    Reply
  47. SJ

    May 21, 2009 at 10:18 am

    Where to get pandan leaf? You think its ok to eliminate it completely? I like the 1st picture!!

    Reply
  48. Sharmila

    May 21, 2009 at 10:08 am

    Green mango with coconut milk! Perfect foil to each other. πŸ™‚
    Just a question Nags .. can I use store bought coconut milk? Will it curdle?
    Thanks.

    Reply
  49. Prathibha

    May 21, 2009 at 9:21 am

    That first pic made me to nostalgic Nags….Lovely yummy curry..

    Reply
  50. Lena Rashmin Raj

    May 21, 2009 at 9:08 am

    woww..superb snaps nag..i just loved and your recipe is bookmarked
    πŸ™‚

    Reply
  51. delhibelle

    May 21, 2009 at 9:06 am

    I remember reading this book at the library, that's a lovely & unusual recipe you picked. Gotta try!

    Reply
  52. Miri

    May 21, 2009 at 8:44 am

    The coconut milk is such a nice twist – havent seen mango and coconut milk together!

    Reply
  53. ARUNA

    May 21, 2009 at 5:42 am

    Ohhhhhh and i started drooling here!!!!!

    Reply
  54. himabindu

    May 21, 2009 at 5:03 am

    That sounds so much like Indian curry. Looks tempting. Where did you use the pandan leaves?In the tempering?

    Reply
  55. Shreya

    May 21, 2009 at 3:57 am

    Hi Naga, so wonderful that you posted an entry to the event..loved the pics, esply the Pandan leaves. I would love to try this once I get fresh raw mangoes from the market:-)

    Reply
  56. rekhas kitchen

    May 21, 2009 at 3:35 am

    hummm interesting recipe. Allmost looks like Maampazha pulisser(with coconut milk)I think only difference is that Pandan leaves,I never tasted them How they taste like? and gravy look s so creamy yum yum.

    Reply
  57. Nags

    May 21, 2009 at 9:24 am

    How come Prathibha? You been to Sri Lanka or something?

    Reply
  58. Nags

    May 21, 2009 at 9:09 am

    delhibelle – you did?? wasn’t it cool? πŸ™‚

    Reply
  59. Tina

    May 21, 2009 at 6:10 am

    dear..very ineresting pictures nd yummy mango curry…

    Reply
  60. Nags

    May 21, 2009 at 5:18 am

    No, I added the pandan leaves along with the mangoes. The book didn’t specify it to be used while tempering like we do curry leaves. Pandan leaves give a nutty kind of flavour to the curry. I think its an acquired taste, TH didn’t like it much πŸ™‚

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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