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
- 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)
- 1 tsp Oil (cold-pressed or coconut oil)
- 2 tbsp Coriander leaves (hara dhania, chopped)
Step-by-step instructions
Step 1 · Wash
Wash, peel, and deseed the Alphonso mangoes. Puree the pulp in a blender until smooth.
Step 2 · Grind grated coconut with green chili and a little water to make a ...
Grind grated coconut with green chili and a little water to make a fine paste.
Step 3 · In a pan (kadhai)
In a pan (kadhai), heat oil and add mustard seeds. When they splutter, add cumin seeds and curry leaves.
Step 4 · Add turmeric powder and sauté briefly
Add turmeric powder and sauté briefly. Mix in the coconut-green chili paste and cook for 2-3 minutes on low heat.
Step 5 · Pour in the Alphonso mango puree
Pour in the Alphonso mango puree. Add salt and jaggery (if using). Mix well and simmer for 5-8 minutes until the curry thickens and flavors blend.
Step 6 · Garnish with fresh coriander leaves
Garnish with fresh coriander leaves. Serve hot with steamed rice or phulka.
Why this recipe 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.
A note on tradition
Alphonso Mango Curry is a summer specialty in the Konkan, Maharashtra, and Goa regions. Traditionally prepared during mango season, it is featured in festive thalis for Gudi Padwa and local harvest celebrations. The dish is cherished for its simplicity and the way it highlights the prized Alphonso mango, a fruit deeply woven into India's culinary heritage. Each family has its unique twist, with some adding ginger or substituting coconut with poppy seeds.