Thai Mango Sasav: A Twist On The Konkani Classic
Image Credit: Anu The Food Icon

Ambe sasav or ambe sasam is a popular coastal delicacy in the Western region of India. A summer specialty in both, Mangalorean and Goan cuisine, the sasav is made with small, ripe local mangoes of the Raiwal variety, and spiked with the sharp flavour of mustard. Literally translating as mango with mustard, the sasav is a spicy-sweet preparation that is typically enjoyed with steamed rice and stir fried vegetables. It is also a delicacy that features on the menu of most special occasions in Konkani families, and also features ingredients like pineapple and black grapes as part of the dish.

This Thai variation of the popular dish combines the peak flavours of any Thai recipe with the usual suspects of kaffir lime and coconut milk, along with the robust sweet-spicy-tangy sasav flavours. Interestingly enough, this fusion recipe also replicates the same flavour notes of a Thai curry, but keeping the essence of a sasav intact. Perfect to make for a sit-down dinner with family or friends, this delicious Thai ambe sasav is ideal to feed a crowd.


Image Credits: MSN

Ingredients [For Curry Paste]

  • 3 small mangoes
  • 2 birds eye chillies
  • 2 dry red chillies
  • 6 garlic cloves
  • ¼ cup coriander root
  • 3 star anise
  • 2 teaspoons coriander seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 stalk lemongrass
  • 1-inch piece ginger

Ingredients [For Sasav]

  • 1 tablespoon ghee
  • ¼ teaspoon asafoetida
  • 1 teaspoon mustard seeds
  • 2 star anise
  • 1 tablespoon jaggery
  • 1 cup coconut milk
  • 4 kaffir lime leaves
  • 2 red chillies
  • ½ teaspoon fenugreek seeds
  • ½ cup water
  • Salt, to taste


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  • Steam the mangoes whole for 10-12 minutes and set aside to cool slightly before peeling. Meanwhile, add all the remaining ingredients for the curry paste to a blender jar and grind into a smooth paste with a bit of water, if needed.
  • Heat the ghee in a kadhai and bloom the asafoetida and star anise. Add the mustard seeds and fenugreek seeds; allow them to splutter. Tip in the reserved sasav paste and sauté for 3-4 minutes before adding the coconut milk.
  • Add the lime leaves, whole red chillies, jaggery and let the curry simmer for a couple of minutes before adding the peeled, steamed mangoes. Let the mangoes absorb the flavours of the curry and if the gravy gets too thick, add some water to dilute the consistency.
  • Season the sasav with salt and turn off the heat. Let the dish it and cool down slightly before serving warm with a portion of steamed rice.