Whenever I’m planning any sort of Indian meal at our house I always aim for balance — hot, sweet, sour, bitter, crunchy, mild. Since most Indian meals are served all at once (except dessert), I like to have a wide variety of flavors on the table. One dish that reliably pulls double duty is cool and sweet with a hint of tartness and a kick of chili: mango curd.
Mango curd pairs especially well with spicy South Indian dishes, but it’s equally delicious with barbecued chicken. It’s so good you may find yourself spooning it straight from the bowl. If you have a blender or food processor, it’s quick and easy to make.
Once pureed and mixed with yogurt, the curd gets finished with a spicy chaunk.
It comes together very quickly. Here’s how to make it:
It’s A Salad, It’s A Sidedish, It’s Mango Curd!
- Author: Kathy Gori
- Total Time: 12 minutes
- Yield: 4 servings
Description
This mango curd is cool, sweet, and slightly spicy — an ideal complement to fiery South Indian dishes or simply to grilled meats. Smooth, tangy yogurt forms the base, while fresh mango and a sizzling tempering add brightness and heat.
Ingredients
- 2 mangos
- 2 tbsp grated fresh coconut (or dried if fresh is unavailable)
- 4 green seeded chilies
- 1 tsp cumin seeds
- A bit of water
- 2 cups (480 ml) yogurt
- 2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Peel and chop one mango.
- Place the chopped mango, grated coconut, green chilies, and cumin seeds into a blender or food processor.
- Add a little water and blend to a smooth paste.
- Whisk 2 cups of yogurt in a bowl until smooth.
- Stir the mango-coconut paste into the yogurt and season with salt to taste.
- To make the chaunk (tempering), heat 1 tsp oil in a small pan until hot.
- Add mustard seeds, cumin seeds, a dried red chili, and curry leaves to the hot oil.
- When the mustard seeds begin to pop, pour the sizzling oil and spices over the yogurt-mango mixture to release the aromatics.
- Peel and cube the second mango, then fold the cubes into the yogurt-mango puree.
- Scatter chopped cilantro on top and serve chilled or at room temperature.
Notes
- Mango curd is versatile: serve it as a salad, a side dish, or a cooling accompaniment to spicy mains.
- It pairs beautifully with South Indian fare and barbecued meats, or enjoy it on its own.
- For a thicker texture, use Greek yogurt.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 3 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 10 mg
If You Liked This Recipe, You’ll Love These
- Mango, Mint, and Pea Salad
- Burrata Nectarine Salad by Chef Helene Henderson
- Mango and Wild Rice Salad
- Green Mango Salad With Avocado, Shrimp and Cashews
Frequently Asked Questions
Why does this recipe use two mangos in different ways?
One mango is blended into the yogurt base with coconut, green chilies, and cumin seeds to create a smooth, flavorful puree. The second mango is cubed and folded in at the end to add fresh, juicy texture to each bite.
What is the chaunk and why do you pour it in at the end?
Chaunk (tempering) is a quick technique where mustard seeds, cumin seeds, a dried red chili, and curry leaves are briefly fried in oil until the mustard seeds pop. Pouring this hot, spiced oil over the yogurt-mango mix blooms the aromatics and adds a warm, smoky contrast to the cool base.
Can I use Greek yogurt instead of regular yogurt?
Yes. Use Greek yogurt if you want a thicker, creamier curd. The recipe’s 2 cups of yogurt remain the same.
How long does mango curd keep, and what can I serve it with?
Store leftovers in the refrigerator for up to 2 days. Serve it as a salad or side with spicy South Indian dishes, pair it with barbecued chicken, or enjoy it on its own.