This sweet and spicy mango curry sauce recipe has a delightfully tangy, sweet and sour flavor. This savory sauce comes together fast and easy with the help of canned Kesar mango pulp.
This mango curry sauce recipe is the perfect choice for when you are really short on time but still crave an Indian inspired curry. I can’t count the number of times we have made this at the last minute.
We use it as kind of a cooking hack for what to do with plain or marinated cooked chicken.
Our kids enjoy lightly seasoned chicken and there are times when we have leftovers but we want to spice them up.
This is an easy sauce to make that you can just pour over cooked chicken and it turns into a satisfying, quick meal that is full of flavor.
The sauce couldn’t be any easier to make, since we use canned mango puree.
And since the brand of mango pulp we use has some added sugar, we think of this sweet and spicy mango curry sauce as a special treat since we rarely add sugar to our food.
Use leftover mango pulp in mango lassi (yogurt drink) or in smoothies! You can also enjoy canned Kesar mango pulp in Instant Pot mango chicken curry.
Content in this Post
Ingredients in Mango Curry Sauce Recipe
- Mango pulp — we use canned Kesar mango pulp that includes some added sugar. We buy ours at our local Indian grocery store. You can make your own mango puree from fresh mangos if you prefer. *NOTE: If you like chunks of mango in your sauce, you can add in some diced mango from fresh, ripe mangoes. We have not included diced mango, only pulp. What you see in the pic is the diced yellow bell pepper.
- Red Onion — diced, you can use yellow or white onion.
- Bell Pepper — we used yellow bell pepper but you can use any color.
- Garam Masala — ground spices blend, we use store bought for convenience.
- Cumin — ground cumin
- Coriander — ground coriander
- Chili Powder — Kashmiri chili powder
- Salt — Himalayan salt, ground.
- Oil — Avocado oil is our preference but you can use coconut oil or another cooking oil instead.
Optional Ingredient Variations — Try adding some dried apricots to the mango sauce. They will plump up and provide an extra sweetness that complements the sweet and spicy mango curry sauce really nicely.
Health Benefits of Mango Curry Sauce
Mango contains vitamin A and vitamin C, as well as potassium. Mangos are also a source of vitamin E.
Bell peppers are also high in vitamin C and contain vitamin A and potassium.
Mango and bell peppers contain fiber and help to regulate digestion.
Time Saving Tips
This mango curry sauce recipe saves a lot of time from the get go by using canned Kesar mango pulp rather than making a puree from fresh mangos.
You can save more time by setting up in advance, a stash of diced and frozen red onions (or white or yellow onions).
When we buy our bag of onions, we like to dice them all right away and freeze them on baking trays in the freezer. Then we transfer the frozen, diced onions into freezer safe bags or containers.
It is wonderful to have diced onions ready to go anytime. Just grab the amount of diced onions that you need from the bag and toss them in!
You need to do a little work upfront to prep your onions , but the payoff is huge for future recipes.
It also ensures that your onions won’t spoil before you get to them.
Reseal the bag and keep the rest of the onions frozen for later.
We outline our kitchen preparation tips if you’d like to read more!
What to Serve with Mango Curry Sauce Recipe
We also like to bake chicken breasts in an all purpose seasoning blend, so that they are mild enough for our kids to have with a mild sauce.
We use a special oven safe dish with a built in divider to bake two mildly seasoned chicken breasts on one side and two spicier marinated ones on the other side. This is convenient way to make everybody happy.
We elevate leftover plain chicken by dressing it up with our spicy mango curry sauce over top.
Basmati rice and steamed broccoli make excellent side dishes.
You can also serve with any vegetable and/or lentil curry dishes such as the ones listed below.
- Eggplant Curry with Bell Peppers
- Bhindi Masala Okra Curry
- Chana Dal with Spinach
- Chana Masala Chickpeas Stew
You can keep spicy mango curry in an air tight container in the fridge for three days.
This sauce will also keep well in the freezer for four to six months if stored in a freezer safe air tight container.
Mango Curry Sauce Recipe
- 1 tablespoon Avocado Oil
- 1 Red Onion, chopped
- 1 Bell Pepper, diced
- 2 teaspoons Garam Masala
- 1 teaspoon Cumin, ground
- 1 teaspoon Coriander, ground
- ½ teaspoon Chili Powder
- 1 teaspoon Salt, Himalayan, ground
- 1.5 cups Mango Pulp, canned Kesar mango pulp or puree
- Add the oil and onions to a deep frying pan. Heat on medium heat. Fry the onions for a few minutes until soft.
- Add the bell peppers to the pan. Fry for a few minutes until the bell peppers start to be tender.
- Add all the spices to the pan. Stir well and let cook for a minute.
- Add the mango pulp to the pan. Mix well and let simmer on low heat for ten minutes until the mango pulp is golden brown.
- Remove from the heat and pour on top of your favorite chicken. Serve with rice.
The above nutritional values are estimates and should only be used as a guide. If you are following a specific diet or have dietary restrictions, please use your preferred nutritional calculator. If you have a food allergy please ensure that none of the listed ingredients are part of your restrictions. As well, always use a food thermometer to ensure safe cooking temperature of the food items.