These Trinidad curry mangoes are a total flavor explosion; tangy, spicy, and so easy to whip up with ingredients you probably already have! Perfect side dish to make on the weekends and amazing for leftover roti throughout the week!

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I’ve said it once, and I’ll say it again. When it comes to side dishes for curries, I usually stick to mango anchar and pumpkin. But this recipe is the next best thing.

Listen, once you realize what green mangoes can do in a savory dish, it’s refreshing to shake things up! This was one of my favorite side dishes growing up, and a perfect way to use up extra mangoes.

I’ve got some heavy hitters on the blog, like my stew chicken (which has gone crazy on the internet) and this beef pelau recipe. And speaking of tasty recipes, I am so ready to share these Trinidad curry mangoes with you guys. They’re the perfect little tangy + spicy sidekick situation!

INGREDIENTS:

4-5 lbs green/half-ripe mangoes (firm, mainly green with slight orange blush)
2 tbsp salt (for boiling)
1/2 cup white sugar (for boiling)
10 leaves culantro (chadon beni/shado beni) – can substitute with cilantro
4-5 cloves garlic
1 hot pepper (Scotch bonnet or habanero) to taste

For the Curry:

3-4 tbsp Trinidad curry powder
1 tsp turmeric powder
1 tsp ground cumin (geera)
2-3 tbsp amchar masala (optional but adds authentic depth)
10 tbsp vegetable or coconut oil
1 onion, chopped
1/2 cup brown sugar (or to taste)
Salt to taste
Freshly ground black pepper

INSTRUCTIONS:

Prepare and Boil the Mangoes

Cut mangoes vertically into strips (keep skin on – it softens during cooking).
Remove the seed and the semi-transparent lining from the core.
Bring 12 cups of water to a boil in a large pot.
Add mango pieces, 2 tbsp salt, and 1/2 cup brown sugar.
Boil for 35-40 minutes until tender but still firm.
Drain and set aside (reserve some cooking water).

Make the Green Seasoning

In a mortar and pestle or mini food processor, blend culantro, garlic, and hot pepper into a paste.
Set aside.

Cook the Curry

Heat oil in a heavy-bottom pot or Dutch oven over medium-low heat.
Add curry powder, turmeric, and cumin; cook for 3 minutes, stirring constantly.
Throw in the chopped onion and sauté until translucent (about 1 minute).
Next, add the green seasoning paste and cook until the edges are brown.
Add 1/2 cup water, raise the heat to medium, and cook until the mixture separates from the oil and becomes grainy and fragrant (about 2-3 minutes).

Step 4: Finish the Dish

Gently stir in the boiled mango pieces, coating evenly with the curry mixture.
Add salt, amchar masala, and remaining brown sugar to taste.
Reduce the heat to low, cover, and cook for 10 minutes, stirring occasionally.
Finish with 1 tbsp roasted ground cumin (optional).
Add fresh black pepper and adjust the seasoning.
The final consistency should be semi-dry and paste-like.

SERVING SUGGESTIONS:

Serve with rice, roti, paratha, or dhalpuri.
Perfect alongside curry goat, curry duck, or other curries.
Can be enjoyed as a main dish, side dish, condiment, or snack.

Storage Tips

You can totally make this ahead of time without any stress. Just pop any leftovers into an airtight container and keep them in the fridge for up to 5 days.

Guys, it tastes even better the next day once all those spices settle in, and the mangoes soak up that curry. And if you’re thinking about meal prep, you can absolutely.

I hope you’re as excited to make these Trinidad curry mangoes as I was to share them with you! It’s such a unique way to use green mangoes and definitely a nice reprieve from the usual sides. If you give this recipe a whirl, let me know how it turns out!

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