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Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav

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This Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav, a traditional Goan recipe is a mustard and coconut based mango curry. A quick and delicious mildly spiced, tangy and sweet mango curry that is ready within 30 minutes. Vegan and gluten-free!

Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav

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? 😀

Mango Sasav | Ghonta Sansav

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

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.

Mango Sasav Ingredients For Spice Paste

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.

Mango Sasav Recipe Step-By-Step

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

Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav

Ripe Mango Curry | Goan Mango Sasav | Ghonta Sansav

Freda Dias
This Ripe Mango Curry (Goan Style) | Mango Sasav | Ghonta Sansav, a traditional Goan recipe is a mustard and coconut based mango curry. A quick and delicious mildly spiced, tangy and sweet mango curry that is ready within 30 minutes. Vegan and gluten-free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Goan
Servings 3 people

Ingredients
  

Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml

To grind to a smooth paste

  • 3/4 cup freshly grated coconut
  • 1/4 tsp turmeric
  • 12 peppercorns
  • 2 garlic cloves
  • Pinch of fenugreek (methi seeds), about 10 seeds
  • 1 tbsp coriander seeds
  • 2 dried Kashmiri red chillies
  • 1/4 tsp cumin

Other ingredients

  • 1 ripe or semi-ripe mango or 4-5 ghonta (small ripe mangoes)
  • 2 tbsp coconut/vegetable oil
  • 1 tsp mustard seeds
  • A sprig of curry leaves
  • Pinch of asafoetida
  • A small piece of jaggery, substitute with 1- 2 tsp sugar
  • Salt, to taste

Instructions
 

  • In a blender, add all the ingredients mentioned under To grind to a smooth paste, using about 1/4 to 1/2 cup water.
  • Peel the mango skin, chop the flesh into big chunks.
  • Heat oil in a heavy bottomed pan, add mustard seeds, once it splutters, add curry leaves.
  • Next add the ground masala, jaggery/sugar, salt, and asafoetida, cook on medium heat for about 2-3 minutes.
  • Add the chopped mango chunks, mix it gently with the masala.
  • 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

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.
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.
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.
Keyword Goan Ghonta Sansav, Mango Sasav, Ripe Mango Curry
Tried this recipe?Let us know how it was!

I would love to hear from you1 Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

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Reader Interactions

Comments

  1. Chrisha Goes says

    I tried it out today,I forgot to add tamaring since I had used kesar mango and not gonta.So I added 1 tablespoon maggi tamarind chutney and it worked out just fine.So easy receipe,my new summer favourite. ❤

    Reply

  8. kushigalu says

    We call it ambe sasam 🙂 My family’s favorite. Looks so perfect and delicious. Want to have it right now 🙂

    Reply

  9. This Cake is Desi says

    This sounds so good, I’m going to try this as soon as mango season starts! Now you have me missing mangoes!

    Reply

  12. Smiling Notes says

    Why don’t I live close by to you? I would have raided your kitchen and hogged everything lol. This looks so tempting dearie. Btw, I love the new look of your blog! A feast for the eyes! 🙂

    Reply

  17. milliethom says

    A delicious looking curry and, as you say it’s a mild one, all the better for me. I’m not a great fan of really hot curry, but this sounds just right. 🙂

    Reply

  21. blondieaka says

    I have never heard or tasted mango curry but as I like both then this sounds divine and one try, thank you for sharing 🙂

    Reply

    • Freda @ Aromatic essence says

      Thanks so much! Yes the mangoes are really delicious there, especially the alphonso variety 🙂 Thanks for stopping by!

      Reply

  32. Lina says

    My friend is a Mangalorean, so during the summer when I had gone over to her place her mom had made this for us! I am so glad you posted the recipe! It’s so inviting and the colour is so perfect!

    Reply

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  1. […] Well, my friend Freda from Aromatic Essence has post this gorgouse recipe with classy and sinful shot, so couldn’t resist and tried once i got raw mangoes, do visit Freda Corner she has treasure recipes here […]

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