Pachamanga Curry/Mango Curry/Raw Mango in Coconut Milk Curry

In this mango season sharing a delicious and quick Raw Mango Curry. Raw mangoes cooked in coconut milk goes well with rice. In some part of Kerala for Christian Weddings, they serve this mango curry.

Raw mangoes, sliced – 2 nos
Green chillies – 2 nos
Onion, sliced – 1 medium
Curry leaves – 1 sprig
Chilli powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder – a pinch

Thin coconut milk – 2 cups
Thick coconut milk – 1/2 cup

For tempering
Mustard seeds – 1 tsp
Dry red chillies – 2 nos
Curry leaves


Peel the skin of the mango and cut into pieces.

In an earthen pot, add raw mango slices, green chillies, onion , chilli powder, coriander powder, turmeric powder, salt  and 2 tbsp of coconut oil. Mix well and set aside for half an hour. After addthin coconut milk and cook (don’t over cook the mangoes). When the mangoes are cooked, add thick coconut milk and switch off the stove.

In a tadka pan, heat 2 tsp of coconut oil.  Splutter mustard seeds. Add dry red chillies and curry leaves. Pour this over the curry.

12 thoughts on “Pachamanga Curry/Mango Curry/Raw Mango in Coconut Milk Curry”

  1. That would be a creamy tangy curry. Would love to make it. Anything made in an earthen pot always fascinates me. Very Nice.


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