Go Back

Mambazha pulissery (Sweet Mango curry) - Kerala style

This sweet and spicy curry is so delicious you wouldn't say no to a second serving
Course Main
Cuisine Indian (Kerala cuisine)
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 3
Author Jayasri


  • 1 sweet Mango
  • 1 tbsp Jaggery
  • 2 tbsp coconut oil
  • 1 sprig curry leaves
  • 2 dried red chillies
  • A pinch of hing
  • 1/4 tsp mustard seeds
  • Salt as required
  • 2 cups of water
  • Grind to paste:
  • 1/3 cup fresh coconut
  • 2 to 3 green chillies
  • 1 tsp cumin seeds
  • 1/2 tsp mustard powder
  • 1/2 tsp turmeric powder


  • Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
  • Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
  • By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
  • Pour the contents of the curry into a serving bowl and serve immediately.


This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.