Mango Curry

Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This is another lovely fruit curry with a sweet-tart note that perfectly complements the aromatic flavors of the curry powder.


  • 1 tablespoon canola oil
  • 1 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped shado beni or cilantro leaves
  • 2 teaspoons ground turmeric
  • 1 tablespoon Trinidad curry powder
  • 2 teaspoons amchur masala
  • 2 large mangoes, peeled and cut into large chunks
  • 1 tablespoon light brown sugar
  • coarse salt to taste
  • Freshly ground pepper to taste


  1. Heat the oil in a heavy pot. Add the onion and sauté until soft, then add the garlic and sauté for about 40 seconds. Add the shado beni and cook, stirring, for 30 seconds.
  2. Add the turmeric, curry powder, and amchur masala, and cook for 30 seconds.
  3. Add the mangoes and sugar, and stir well to coat. Add enough water to barely cover the mangoes, and mix well. Cover and simmer over medium-low heat until the fruit is fork tender, about 15 minutes.
  4. Remove the lid and continue to simmer until the liquid is reduced to a thick gravy. Season with salt and black pepper to taste, and serve with rice or roti.