Easy Sri Lankan Mango Curry (Vegan + GF)

This Sri Lankan curry recipe is hands down, 100%, one of our favourite vegan curry dishes. Also referred to as Sinhalese Mango Curry or Amba Maluwa; whatever the name, it’s completely delicious! Don’t be put off by the fact that this curry is made with mango. Some of the tastiest Sri Lankan dishes are made with fruit.

This mango curry recipe is not only vegan and gluten-free, it’s also easy to make and delivers a world of flavour. A veggie curry that promises a complete flavour combination; spicy, sour, sweet, hot, and altogether perfect. Read on to make it yourself!

How to choose your mango.

You’ll be glad to know this curry recipe doesn’t call for any special type of mango. Traditionally used with green Mango in Sri Lanka, but any supermarket-bought mango will do. The only real essential tip is you must use just underripe mangos. If the mangoes are too ripe they will be soft and won’t cook well. You’ll be left with a mushy mess! Not what you want on a Saturday night when you think you’ll be eating a delicious curry.

Make sure to use only fresh mangoes. Frozen or tinned mangoes will be too soft and completely ruin the curry, much like an overripe fresh mango would do. But other than that, any type or colour of mangoes will taste great.

Remember, underripe mango is best! You won’t go wrong if you stick to that one rule.

Fresh mango yellow mango ripe mango
Photo by Ghana Shyam Khadka on Unsplash

How can I tell if a Mango is ripe?

Surprisingly, it’s easy to tell if a mango is ripe or underripe. The principle is the same with any other fruit. Squeeze the fruit gently, and if the mango is still hard to the touch or feels just firm, it’s underripe. If the mango is soft or very soft to the touch (i.e. your fingers can easily press into the skin) it will be ripe or overripe. For this recipe only use mangoes which are firm to the touch.

Fresh mango curry vegan mango curry Sri Lankan mango curry
Authentic Sri Lankan curry – photo by Anju at Anju’s Kitchen

Anything else I need to know?

Here are a couple of pointers to make sure you can’t go wrong;

Keep the skin on the mangoes. This will allow the curry to cook without turning into a mushy mess. It might seem a bit strange, but trust me, it adds a lovely texture and taste to the curry. This combines perfectly with the spices and sweetness of the mango. And not only is mango skin completely edible, but its jam also packed full of vitamins, fiber, and antioxidants.

Some people don’t like to eat mango skin because it is one of the fruits commonly sprayed with pesticides, and can cause a poison ivy-type allergic reaction. The simple way to avoid this is to use organic mangoes or give them a really good wash before cooking. If you appear to develop a rash, then please stop eating the mango. But this has never been a problem for us. Anju has been eating Mango with the skin on since he was a child, and I have never had any problems with Mango skin. But if you dislike the idea of eating mango skin, you can always easily cut the skin off while eating.

Fresh mango marinading in Sri Lankan curry spices
Marinated mango in skin – photo by Anju at Anju’s Kitchen

Cook on low heat or you’ll cook the mangoes too quickly. Cooking this curry slowly will result in a thick, sticky texture and mangoes that don’t disintegrate.

What do I do with the stone? Hmm, good question. You’ll definitely want to keep the stone. DO NOT throw it away! It will add flavour and texture to this Sri Lankan curry. It’s also super fun to suck the curry flavoured flesh off the stone after you’ve finished eating the curry.

Vegan and Gluten Free

Yes, you heard me right! This Sri Lankan mango curry is not only tasty and nutritious, but it’s also vegan and gluten-free. Perfect for anyone not consuming meat, dairy, or gluten. But don’t let that put you off if you’re a meat-eater. This dish is absolutely delicious, full of flavour and texture. If you are looking to try something new, even as a meat-eater, then this is the dish for you!

Mango curry vegan mango curry Sri Lankan Mango curry
Ready to eat Sri Lankan Mango curry – photo by Anju at Anju’s Kitchen.

Best way to eat this traditional Sri Lankan curry

Traditionally, Sri Lankans eat their food by having rice as the main dish and having several curry side dishes accompany the rice. You don’t have to eat your mango curry this way, as this portion would be enough for a full dish for two people. But it’s best paired with other Sri Lankan curries.

Try eating with an authentic Sri Lankan cashew nut curry. We will have a recipe for you soon, but until then check out this vegan cashew curry recipe from The Flavor Bender.

This mango curry also pairs perfectly with our Butternut Squash, Sweet Potato and Chickpea curry. Find the recipe here.

If you want to make enough for four people, or to meal prep for a couple of days, then simply double up the mango and water ratio (but add the water slowly and don’t use it all if it looks too much). Don’t worry, there are tips in the recipe below.

The great thing about any curry recipes, including mango curry, is that they continue to marinade for days while they sit in the fridge. Sri Lankan mango curry is a great example of this; it just tastes even better and spicier the next day.

Look out for the printer icon just above the recipe (but please think of the planet and only print if necessary).

This might be a traditional Sri Lankan recipe, but it’s so easy to make, if you follow our instructions you won’t mess this up. Give it a go yourself.

Sri Lankan Mango and Potato Curry Vegan curry
Sri Lankan Mango Curry and Sri Lankan Yellow Potato Curry – photo by Anju at Anju’s Kitchen.

AuthorSarahCategory, , DifficultyBeginner

A punchy mango curry with all the authentic Sri Lankan flavours but none of the hard work. Give this a go and tell us you don't love it.

Yields2 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients
 1 large unripe mango (or use 2 large mangoes if serving 4 people)
 2 tsp coconut oil (or any other neutral oil)
 1 inch cube of fresh ginger
 3 garlic cloves
 ½ medium red onion
 1 medium heat green chilli pepper, but you can use a hotter chilli if you like your curry HOT HOT!
 1 cinnamon stick (or ½ tsp ground cinnamon)
 2 cardomom pods
 1 tsp curry powder (or 1.5 tsp if cooking for 4 people)
 1 tsp chilli powder
 ½ tsp turmeric
 ½ tsp salt
 ½ tsp pepper
 1 cup (125ml) cold water (or 1.5 cups/185ml if cooking for 4 people)
 1 tsp white or brown sugar
Optional Ingredients - Definitely use if you have them, but this curry will still work if not:
 ½ tsp mustard seeds
 ½ tsp fenugreek seeds or ground
 2 curry or bay leaves

Method:
1

Wash the mango well and cut into large chunks. You can do this by slicing the mango in three-down both large sides, and then cutting off the two end pieces. This will leave you with 8 long strips for the curry. Cut each piece in half. Remember to keep the stone in the middle and use this to cook the curry. This will give the mango curry a great texture and flavour.

2

In a separate bowl add mango and cover with the curry powder, chilli powder, turmeric, salt and pepper and mix well (preferably with your hands, but remember to wash them well first!) Let the mango marinade in the spices while you do the rest. If you are using ground cinnamon rather than fresh, you can add that into the bowl too.

3

Finely slice the garlic, onion and chilli pepper (you can scrape the seeds out of the chilli if you don’t like it too hot).

4

Slightly bruise the cardamom pods with the flat end of a knife.

5

Heat the oil in a medium pan on medium heat and add all of the optional seeds and optional curry leaves, cinnamon stick, cardamom, garlic, and chilli pepper and fry for a couple of minutes until they start to brown. Remember to stir often so it doesn’t burn.

6

Next, add the red onion and cook for another couple of minutes until the onions start to brown a little too. Again remember to stir often.

7

Add the mango to the pan, stirring the contents of the pan well to make sure the mango is covered in all of the delicious spices. Cook for about a minute to let the spices infuse into the mango.

8

Then cover with the water slowly. You only want the mango to be just covered with the water.

9

Cook on low heat for about 20 to 25 minutes until the mango is soft and sauce is thick and sticky, stirring occasionally.

10

Add the sugar to the pan and stir slowly, but be careful not to mash the mango.

11

Taste to check you need any more salt or sugar. If the mango curry is too spicy you can add more sugar, but don't add more water as this will ruin it and won't make it any less spicy. Most importantly... enjoy!!

Ingredients

Ingredients
 1 large unripe mango (or use 2 large mangoes if serving 4 people)
 2 tsp coconut oil (or any other neutral oil)
 1 inch cube of fresh ginger
 3 garlic cloves
 ½ medium red onion
 1 medium heat green chilli pepper, but you can use a hotter chilli if you like your curry HOT HOT!
 1 cinnamon stick (or ½ tsp ground cinnamon)
 2 cardomom pods
 1 tsp curry powder (or 1.5 tsp if cooking for 4 people)
 1 tsp chilli powder
 ½ tsp turmeric
 ½ tsp salt
 ½ tsp pepper
 1 cup (125ml) cold water (or 1.5 cups/185ml if cooking for 4 people)
 1 tsp white or brown sugar
Optional Ingredients - Definitely use if you have them, but this curry will still work if not:
 ½ tsp mustard seeds
 ½ tsp fenugreek seeds or ground
 2 curry or bay leaves

Directions

Method:
1

Wash the mango well and cut into large chunks. You can do this by slicing the mango in three-down both large sides, and then cutting off the two end pieces. This will leave you with 8 long strips for the curry. Cut each piece in half. Remember to keep the stone in the middle and use this to cook the curry. This will give the mango curry a great texture and flavour.

2

In a separate bowl add mango and cover with the curry powder, chilli powder, turmeric, salt and pepper and mix well (preferably with your hands, but remember to wash them well first!) Let the mango marinade in the spices while you do the rest. If you are using ground cinnamon rather than fresh, you can add that into the bowl too.

3

Finely slice the garlic, onion and chilli pepper (you can scrape the seeds out of the chilli if you don’t like it too hot).

4

Slightly bruise the cardamom pods with the flat end of a knife.

5

Heat the oil in a medium pan on medium heat and add all of the optional seeds and optional curry leaves, cinnamon stick, cardamom, garlic, and chilli pepper and fry for a couple of minutes until they start to brown. Remember to stir often so it doesn’t burn.

6

Next, add the red onion and cook for another couple of minutes until the onions start to brown a little too. Again remember to stir often.

7

Add the mango to the pan, stirring the contents of the pan well to make sure the mango is covered in all of the delicious spices. Cook for about a minute to let the spices infuse into the mango.

8

Then cover with the water slowly. You only want the mango to be just covered with the water.

9

Cook on low heat for about 20 to 25 minutes until the mango is soft and sauce is thick and sticky, stirring occasionally.

10

Add the sugar to the pan and stir slowly, but be careful not to mash the mango.

11

Taste to check you need any more salt or sugar. If the mango curry is too spicy you can add more sugar, but don't add more water as this will ruin it and won't make it any less spicy. Most importantly... enjoy!!

Easy Sri Lankan Mango Curry (Vegan + GF)
Fresh mango curry vegan mango curry Sri Lankan mango curry

If you liked this vegan recipe don’t forget to click the heart at the top of the post or comment with tips or feedback.

Don’t forget to subscribe, follow or share your photos with us. We’re on Instagram, FacebookTwitter and Pinterest.

(Visited 328 times, 1 visits today)