Sri Lankan Green Mango Curry Recipe

Green, firm, unripe mangoes are a world away from their juicy, sweet, ripened counterparts, acting more like a vegetable that’s delicious when shredded or gently softened in a sauce. This Sri Lankan curry puts the fruit centre stage, bolstering its pleasing texture with an array of spices, warming chilli and – of course – Sri Lanka’s beloved coconut.

500g of green mango
2 tsp chilli powder, toasted until dark but not burnt
1/2 tsp turmeric
1/2 onion, sliced
1 green chilli
1 tbsp of garlic, finely chopped
1 tbsp of ginger, finely chopped
4 cardamom pods, crushed
4 cloves, crushed
1 cinnamon stick, 2cm long
10 curry leaves, or more if they're small
1 pandan leaf, 4cm long
1/2 tsp black mustard seeds
2 tbsp of caster sugar
1 tsp distilled vinegar
1 1/2 tsp salt
3 tbsp of vegetable oil
3 dried chillies, broken in half
175ml of coconut milk
Roasted curry powder
4 cardamom pods, seeds only
1 tsp basmati rice
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp black peppercorns
1 tsp black mustard seeds
1 tsp fennel seeds
4 cloves

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Begin by making the roasted curry powder – this will leave you with more than you need for this recipe, but it can be stored in an airtight container. Toast all the ingredients in a dry frying pan for a few minutes until fragrant, then grind into a powder using a pestle and mortar or spice grinder. Store in an airtight container until needed

Cut the green mango into thick wedges, then place in a bowl (including the seed) with the chilli powder, turmeric, salt, 125ml water and 2 teaspoons of the roasted curry powder. Mix well add leave to marinate

Meanwhile, heat the oil in a large saucepan over a medium heat. Add the mustard seeds and once they begin to crackle add the ginger, garlic, green chilli, cardamom pods, cloves, dried chillies, curry leaves and cinnamon. Fry for a minute until fragrant, then add the onion

Cook for a few minutes, then stir in the curry leaves and pandan. Add the mango (discarding the seed), bring to the boil, then cover and leave to simmer for 12 minutes

Add the coconut milk, then cover and leave to cook for a further 5 minutes. Add the sugar and vinegar and simmer for another 5 minutes, or until the mango is tender. You may need to add a little more water if the curry starts to catch on the bottom of the pan

Taste for seasoning, adjusting the salt and sugar if needed, then serve with rice