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Alphonso Mango
Lunch • India
How to Make Alphonso Mango Curry (Traditional & Healthy Version)
Alphonso Mango Curry, known as 'Aamras Curry' in some parts of western India, is a delectable vegetarian lunch dish that celebrates the king of mangoes—Hapus or Alphonso. Originating from the Konkan and coastal Maharashtra regions, this curry is made using ripe Alphonso mango pulp, coconut, mild Indian spices, and fresh herbs. The creamy texture and natural sweetness of Alphonso mangoes blend perfectly with tempered spices, creating a vibrant, aromatic, and healthy lunch option during the summer season. Alphonso Mango Curry is especially popular during mango season (April to June) and is often prepared for family lunches or festive thalis, especially during Gudi Padwa and local summer gatherings. The dish is light, vegetarian, and can be paired with steamed rice or phulka (roti) for a wholesome meal. Its unique balance of sweet, tangy, and savory flavors makes it a standout on any Indian lunch menu while evoking nostalgia for traditional homemade meals in Maharashtra and Goa.
Ingredients(for 1 medium bowl with 1 cup cooked rice or 2 phulka)
- 2 large Ripe Alphonso mangoes (Hapus, peeled and pureed)
- 1/2 cup Fresh coconut (grated (nariyal))
- 1 Green chilies (finely chopped (hari mirch))
- 1/2 tsp Cumin seeds (jeera)
- 1/2 tsp Mustard seeds (rai)
- 6-8 Curry leaves (kadi patta)
- 1/4 tsp Turmeric powder (haldi)
- to taste Salt (namak)
- 1 tsp Jaggery (gur, optional if mango is very sweet) - optional
- 1 tsp Oil (cold-pressed or coconut oil)
- 2 tbsp Coriander leaves (hara dhania, chopped)
Instructions
- 1
Wash, peel, and deseed the Alphonso mangoes. Puree the pulp in a blender until smooth.
5 minutes
Choose fully ripe Alphonso mangoes for a naturally sweet and aromatic curry.
- 2
Grind grated coconut with green chili and a little water to make a fine paste.
5 minutes
A traditional stone grinder (sil batta) enhances the flavor.
- 3
In a pan (kadhai), heat oil and add mustard seeds. When they splutter, add cumin seeds and curry leaves.
2 minutes
Tempering (tadka) releases aromatic oils crucial for authentic flavor.
- 4
Add turmeric powder and sauté briefly. Mix in the coconut-green chili paste and cook for 2-3 minutes on low heat.
3 minutes
Keep flame low to prevent the coconut from burning.
Why This Dish is Healthy
This Alphonso Mango Curry uses fresh, seasonal ingredients with no heavy cream or refined sugar, making it suitable for calorie-conscious eaters. Mangoes provide natural sweetness, reducing the need for added sugar. The use of coconut and cold-pressed oil supports heart health, while spices enhance metabolism. Paired with whole grain phulka or brown rice, it makes a balanced and nutritious meal ideal for those seeking healthy Indian lunch recipes.
Alphonso Mango Curry is rich in vitamins A and C from mangoes, essential for immunity and eye health. Coconut adds healthy fats and dietary fiber, while the use of minimal oil keeps the dish light. Cumin, mustard seeds, and curry leaves aid digestion and have antioxidant properties. This vegetarian recipe is naturally low in saturated fat and free from artificial additives, making it a wholesome lunch option.
Pro Tips
- 💡Tip 1: Always use ripe, fragrant Alphonso mangoes for the best flavor.
- 💡Tip 2: For a richer taste, roast the coconut lightly before grinding.
- 💡Tip 3: Adjust jaggery and chili to balance the natural sweetness and spice as per your preference.
Storage & Serving
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low flame, adding a splash of water if required before serving.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 75.0 kcal |
