By Akshara
May 22, 2026
Mango curry is a unique seasonal specialty that highlights the beautiful balance between the sweetness of ripe mangoes and the savoury, spiced base of a traditional Indian curry. It is typically prepared during the height of the summer when the fruit is most fragrant. The acidity of the curd and the heat of the mustard seeds cut through the sweetness of the fruit, creating a complex dish that pairs perfectly with steamed basmati rice.
2 large ripe mangoes, peeled and cubed  1 cup thick curd, whisked  1 tsp mustard seeds and fenugreek seeds  2 dried red chillies and a pinch of asafoetida  1/2 tsp turmeric and red chilli powder
Heat oil in a pan, add mustard seeds, fenugreek seeds, asafoetida, and dried red chillies until they splutter.
Add the mango cubes along with turmeric, chilli powder, and a splash of water, then cook until the fruit softens slightly.
Lower the heat and slowly stir in the whisked curd, ensuring you mix constantly to prevent it from curdling.
Let the curry simmer for 3 minutes to allow the flavours to meld, then serve warm over rice.