Sri Lankan Mango Curry

September 16, 2025 by Camila

🍛 Instructions

1. Prep the Mangoes Wash and slice mangoes into 8 pieces each (cheeks and sides). Leave the peel on for texture and flavor.
2. Sauté Aromatics Heat coconut oil in a pan. Add onion, garlic, and mustard seeds. Cook until onions soften and mustard seeds pop.
3. Spice It Up Stir in curry powder, cayenne, sugar, and salt. Cook briefly until fragrant.
4. Build the Sauce Add water, desiccated coconut, and coconut milk. Stir and bring to a simmer.
5. Add Mangoes Gently mix in mango pieces, serrano peppers, and vinegar. Cover and simmer for 15–20 minutes, stirring occasionally, until mangoes are soft but not mushy.
6. Taste and Adjust Add more sugar if mangoes are very sour. Simmer until the sauce thickens slightly.
7. Serve Spoon over steamed rice and garnish with fresh curry leaves or cilantro.

This dish is a true “rice puller”—meaning it elevates even plain rice to something special. Want to explore a version with pandan leaves or pair it with dhal curry and coconut sambol? I’ve got ideas to build a full Sri Lankan feast.