Tart-Hot Mangoes with a Coconut-Red Chile Sauce

Maangai Masiyal

Preparation info
  • Serves


    • Difficulty


Appears in

By Raghavan Iyer

Published 2008

  • About

When you live in a country that has over 125 varieties of mangoes, of course you will use them every which way possible, including in curries. The small green Asian mango (roughly half the size of the mango you typically see at the grocery store here in the United States) offers a pleasant tartness to this dish and eliminates the need to incorporate tamarind, which imparts sourness to southern Indian curries. Asian supermarkets here also stock a much larger variety of mango known as the Hai