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Mango coconut curry sauce served in a bowl
Sweet and spicy mango curry sauce with a velvety texture

Fruity mango and coconut curry sauce

Author: Flavelo
Recipes Vegetarian & Vegan Sauces and Gravies
A tropical journey on a plate. The fruity sweetness of mango and the earthy, spicy character of curry are apparent opposites, but the creaminess of coconut milk bridges them perfectly. This sauce is vibrant not just in taste but in colour too—a true mood-lifter.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 4 servings
🔥 Calories 200 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Hand blender
  • Pan
  • Grater

Allergen Information

⚠️ Mustard

Instructions

1 ✓

Basics: Finely chop the onion, grate the ginger and crush the garlic. Peel the mango and blitz into a purée.

Tip: The riper the mango, the sweeter and more aromatic the sauce will be.
2 ✓

Frying: Heat the oil, sauté the onion until translucent. Add garlic, ginger, curry powder and chilli. Fry for 1 minute while stirring.

Tip: Careful, curry powder burns easily and turns bitter! Only fry until the aroma rises.
3 ✓

Cooking: Pour in the mango purée and coconut milk. Stir until smooth, bring to a boil, then reduce heat. Simmer for 10-15 minutes until thickened.

Tip: The pectin content of the mango and fat in the coconut milk help thicken it.
4 ✓

Smoothing: If you find it too chunky (due to the onion), run a stick blender through it at the end for a velvety texture. Salt to taste.

Tip: A silky texture makes the dish more elegant.

Recipe FAQ

Can I use tinned mango?
Yes, but it's usually sweetened, so salt and season carefully so it isn't cloying.
What curry powder should I use?
'Madras' type curry powders are more potent, plain yellow curry powders are milder. It's a matter of taste.

Ingredients

  • 1 whole Ripe mango (puréed)
  • 400 ml Coconut milk
  • 1 whole Red onion
  • 2 cloves Garlic
  • 1 tbsp Grated ginger
  • 1 tbsp Curry powder
  • 1 tbsp Vegetable oil
  • 1 tsp Salt
  • 0.5 tsp Chilli flakes