Ripe mango curry recipe | Mangalorean Style Ambe Upkari Recipe (2024)

02 May Ripe mango curry recipe | Mangalorean Style Ambe Upkari Recipe

Last Updated on May 3, 2021 by blessmyfoodbypayal

Ripe mango curry recipe | Mangalorean Style Ambe Upkari Recipe with step wise pictorial and video method.

Sweet, spicy, tangy and full of flavours, this summer special curry is made of peeled ripe mangoes simmered whole (with seeds intact) in a coconut & some simple spices based gravy and finished off with an aromatic tadka.

This recipe is :

√ Vegan
√ Glutenfree
√ A combo of sweet, spicy and tangy flavours in one pot.
√ Best utilisation of ripe mangoes
√ Easy to cook
√ Gets ready under 30 minutes
√ tastes best with steamed rice.

MANGOES : SWEET V/S SAVOURY AND RAW V/S RIPE RECIPES

Summers are heading towards its peak with each passing day. Many of us don’t like this part of the season being hot, humid and full of sweat.

But the one thing which make us to love summers is MANGOES.

There are numerous recipes we come across which are made of mangoes but those are usually sweet desserts.

Either it be mango ice cream, mango cake, mango pudding and the list of mango desserts can go endless.

But recipes using mangoes which are savoury are rare to find.

No double that there are couple of well known savoury mango recipes but they all are made of raw mangoes.

Yes, we all are well versed with raw mango curry, raw mango daal, aam ki lounji, mango pickle, mango rice, aam Panna, mango chutney, aam ka chunda, dry mango powder and many more.

But savoury recipes made using ripe to over ripe mangoes are hard to locate.

ABOUT THE PRESENT RECIPE

The king of fruits needs to be treated like a king and there’s nothing else recipe, which could come upto that level to make Mango feel like monarch.

Ripe mango curry might be prepared at different places in different ways but the most known recipes are from Mangalore and Kerala.

The major difference between both the curries is that Kerala Style curry has a yoghurt based gravy whereas there’s no curd in Manglorian curry, making it completely vegan.

Kerala Style Curry is traditionally called as Mambazha Pulissery, whereas ripe mango curry made in Manglorian style is traditionally called Ambe Upkari.

small sized mangoes are peeled and the whole mango with seed is simmered for the curry.

Ambe Upkari is made in three portions.

One: making a paste having coconut and roasted spices.

Two : cooking mangoes in water

Three : preparing tadka

And at last, all are amalgamated to one making this lip smacking curry.

INGREDIENTS USED

MANGOES : Traditionally wild mangoes are used to make this curry. These are small, juicy and fibrous mangoes having a nice blend of sweet and tanginess.

However every variety of mango is not available at every place so people try it whatever they get from their local market.

Be it Badami, Totapuri, Rajapuri, Dasheri, Pairi or Kesar Mangoes.

However Alphonso Mangoes are not recommended for this recipe being completely sweet with no hint of tanginess.

MANGO PULP : We have used the homemade pulp in this recipe.

Peel 1 big or 2 small mangoes, remove the flesh and blitz in blender into a smooth puree.

However you can use the canned puree too.

ONION & GARLIC : If for any reason you have restrictions in eating onion and garlic, you can easily skip both the Ingredients.

CUMIN SEEDS
CORIANDER SEEDS
BLACK PEPPER

DRY RED CHILLIES : This recipe uses no red chilli powder and green chillies. You can enhance or decrease the quantity of chillies depending on your acceptance of spiciness.

FENUGREEK SEEDS
MUSTARD SEEDS
CURRY LEAVES

COCONUT : Fresh coconut is added to this curry. However you can add dessicated coconut too, in case fresh one is not available to you.

SALT
WATER

TAMARIND PULP : If your mangoes are less tangy, you can enhance the quantity of tamarind in your recipe.

JAGGERY : Jaggery gives a touch of sweetness. If jaggery is not available to you, replace it with sugar.

OIL

SERVING SUGGESTIONS

This curry tastes best with steamed rice topped with a dollop of ghee (avoid if vegan) and some Papad on the side.

This Mango Curry also tastes best with Phulka/roti/indian flat bread.

ALSO SEE MORE RECIPES USING MANGOES

• Mango iced tea recipe
• Mango popsicles recipe
• Aamrus recipe
• Mango Sabja pudding parfait
• Mango ice cream recipe with 3 ingredients
• Vegan mango semolina cake
• Mango banana ice cream recipe
• Homemade mango frooti

Step wise pictorial recipe

PREPARATION OF COCONUT PASTE

1. In a pan add oil dry red chillies, cumin seeds, coriander seeds, black pepper, fenugreek seeds, mustard seeds and curry leaves.
2. Saute them on a low heat for a minute or until the Ingredients roasted well and attained light brown shade.
3. Now add coconut, onion and garlic cloves.
4. Saute them too just for a minute.
5. Remove the pan from the heat and let it cool completely.
6. Grind the Ingredients into a fine paste. You may add some water if finding difficulty in making the paste. Keep aside.

COOKING MANGOES

1. Peel the skin of mangoes and put them into a pan.
2. Add water, mango puree and salt.
3. Give them a mix.
4. Put a lid on and let mangoes cook on moderate heat for 7-8 minutes.
5. After the said period, remove the lid, turn the sides of mangoes.
6. Again put the lid and let them cook for another 7-8 minutes.
7. After the mangoes are cooked for total 14-15 minutes, add Coconut paste in them.
8. Mix them so that everything comes together very well.
9. Add tamarind pulp and jaggery. Mix.
10. Put a lid on and let them cook just for 2 minutes so that mangoes absorb the flavours of coconut paste.

PREPARATION OF TADKA

1. Take a tadka pan and add oil & mustard seeds. Let seeds splitter.
2. Add dry red chillies and curry leaves in it and let them turn slightly brown.
3. Pour this tadka over the mangoes.
4. Ripe mango curry is ready. Enjoy

NOTES

1. You can enhance the quantity of mangoes depending on number of servings.
2. Amount of water can also be varied depending on number of servings and how much gravy you want to keep.

Ripe mango curry recipe – recipe card