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Green Mango Curry


5 large or 8 small green sour mangoes, diced super fine, with skin on and pit removed

1 ½ teaspoons cayenne

2 tablespoons canola oil

½ teaspoon black mustard seeds

½ teaspoon asafetida powder

½ tablespoon toasted sesame oil

green mango curry.jpeg


Place the diced mangoes, salt and cayenne in a bowl. Set aside.


Heat the canola oil in a large frying pan over medium heat; add the mustard seeds. When they start crackling and popping, add the asafetida powder. Remove from the heat after a minute or two- you don’t want the mustard seeds to burn. Pour this sizzling oil mixture on top of the mangoes. Stir to mix the mangoes well with the oil and spices.


Drizzle the toasted sesame oil over the mangoes. The fruit should be crisp and still raw, warmed only slightly by the heat of the oil. Serve at room temperature. Serves 8. 

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