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Recipes
Mango Talkari (Masala Mango)
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Recipe

11 INGREDIENTS • 6 STEPS • 1HR

Mango Talkari (Masala Mango)

5.0
1 rating
The perfect balance of tart, sweet and spicy. A great ‘snack’ on it’s own or the perfect side dish when you’re serving curry dishes. It’s one of those things that's perfect to make when mangoes are in season.
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Mango Talkari (Masala Mango)
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
The perfect balance of tart, sweet and spicy. A great ‘snack’ on it’s own or the perfect side dish when you’re serving curry dishes. It’s one of those things that's perfect to make when mangoes are in season.
1HR
Total Time
$0.73
Cost Per Serving
Ingredients
Servings
6
US / Metric
Green Mango
3
Large Green Mangoes
Water
to taste
Water
Brown Sugar
1/2 cup
Brown Sugar
Salt
1/2 tsp
Garlic
4 cloves
Garlic, crushed
Amchar Masala
2 1/2 Tbsp
Amchar Masala
Cumin Seeds
1/4 tsp
Cumin Seeds
Vegetable Oil
2 Tbsp
Vegetable Oil
Fresh Cilantro
3 Tbsp
Fresh Cilantro, chopped
Water
1/3 cup
Water
Nutrition Per Serving
VIEW ALL
Calories
471
Fat
5.2 g
Protein
0.8 g
Carbs
108.0 g
Add to plan
logo
Mango Talkari (Masala Mango)
Save
author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
Cut the Green Mangoes (3) into 1/2-inch thick pieces (leave the skin and hard seed in it). Use a meat cleaver or heavy chefs knife. Wash the mango pieces, then cover with Water (to taste) in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the Salt (1/2 tsp) and cook for about 30 minutes. Drain and set aside.
step 2
As the mango boils, you can prep the other ingredients. Heat the Vegetable Oil (2 Tbsp) on a medium flame in a wide pan, then add the Garlic (4 cloves). Lower the heat to as low as it can go and cook for 30 seconds, then add the Cumin Seeds (1/4 tsp) and mix well. Cook for another minute or so.
step 3
Then add the Amchar Masala (2 1/2 Tbsp), while heat is still on low, and toast in the oil to bloom the spices. Cook for 2-3 minutes, then add half the Fresh Cilantro (1 1/2 Tbsp) and the Scotch Bonnet Pepper (1) to the pot. Mix and cook for another minute or so.
step 4
You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the Brown Sugar (1/2 cup) and Water (1/3 cup). Bring to a boil
step 5
Put a lid on it and cook for about 20 minutes. Be sure to stir a couple of times. Taste for salt and adjust, do the same for sugar as well. If you like it more ‘falling-apart” you may need to add a bit more water and cook longer.
step 6
Remove the lid and if it’s to the texture/consistency you like, turn off the stove, top with the rest of the Fresh Cilantro (1 1/2 Tbsp) and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Snack
Caribbean
Shellfish-Free
Vegan
Vegetarian
Side Dish
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