Small ripe sucking mangoes are called ghonta and sasav/sansav/saansav are mustard seeds in Konkani language. Mango Sasav is mostly prepared during the mango season, that’s around April-June in India. The mangoes used for this curry are fibrous. So basically whilst everyone enjoys eating the pulpy, fleshy and juicy mangoes as is, the fibrous varieties of mangoes are really great to make this delicious curry. As kids, I remember picking up these ghonta that fell off from the tree, and sucking on the sweet and tangy juices. Summers in Goa was so much fun, and eating mangoes from your own trees, now what can beat that? 😀
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV | GHONTA SANSAV?
Like most Goan curries, this ripe mango curry needs a ground spice paste of freshly grated coconut and spices. This spice paste is added to a flavorful tempering of mustard seeds and curry leaves. And finally, the mangoes are simmered in this curry until they are tender and juicy. You can also add some chopped pineapple instead of mangoes to make ananas (pineapple) sasav, equally delish! Ghonta, the mangoes which are traditionally used in this curry are peeled and added as such. Since I’ve used a bigger sized mango, I have sliced it into pieces. The mango that I used was semi-ripe but still added an amazing sweet-sour flavor to the curry. We relished it hot with some steamed rice, such a blissful meal 🙂 This ripe mango curry | mango sasav is an amalgam of delicious flavors and I’m sure you will enjoy it as much. It has become one of my favorite dishes from the Goan cuisine. You will come across slight variations in mango sasav as each household has its own heirloom recipe. I’m sharing my Mum-in-law’s version who in fact, suggested that I share this on the blog with you wonderful readers, so here it is! Hope you guys like it 🙂
Looking for more Goan veg recipes like this mango sasav, then don’t forget to check these out too
Goan Mix Bhaji Chana Ros, Goan style chana masala Goan chole xacuti Goan Sorak curry
Step by step instructions to make Goan ripe mango curry
1.In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
2.Peel the mango skin, chop the flesh into big chunks. 3.Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves. 4.Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes. 5.Add the chopped mango chunks, mix it gently with the masala. 6.Rinse the blender with 1/2 cup water, and add it to the pot, mix well, adjust seasonings. Bring to a boil, then reduce the heat and simmer for 5 to 7 minutes or longer if using whole mangoes. Cook until the mango is tender and juicy. Serve hot with steamed rice.
Notes 1.If you can find ghonta, then peel the skin, and use it as such in the curry. Or if you can find some other variety of small mango, you can use that as well. 2.If you use ripe mangoes, add some tamarind extract to this curry for the sourness. Grind a gooseberry sized ball of tamarind along with the other ingredients mentioned for the spice paste. 3.Adjust the sweetness in this recipe as per the sweetness of the mangoes. The final curry should be sweet and sour with a little heat.
HOW TO MAKE RIPE MANGO CURRY | GOAN MANGO SASAV
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