Try This Raw Mango Cashew Curry

• Mouni Penumatsa shares a raw mango cashew curry recipe
• The dish uses tart mango and creamy cashews with warm spices
• It serves as a quick, comforting weeknight meal with rice or roti

Raw mangoes are far more than just the base for preserved pickles or delicious drinks; they shine equally in savoury dishes. These fruits add a bright and zesty punch to dishes that lift everyday curries

and gravies. When used in a savoury curry, the sharp acidity of raw mango melds beautifully with warm spices, nuts, and coconut, creating a comforting yet refreshing dish that cuts through rich, starchy sides like rice and roti.

This raw mango cashew curry is a perfect example: it turns the tartness of unripe mango into a luscious, creamy sauce enriched with the buttery depth of cashews and the aroma of cumin, curry leaves, and green chillies, making it a quick weeknight favourite that tastes like home.

This recipe was shared on Instagram by content creator Mouni Penumatsa (@_flavorykitchen_).

View this post on Instagram

A post shared by FLAVORY KITCHEN (@_flavorykitchen_)

Raw Mango Cashew Curry Recipe

Ingredients:

• 1 medium raw (unripe) mango – peeled, deseeded, and chopped into small pieces
• ½ cup raw cashew nuts (unsalted)
• 2 tbsp oil (preferably coconut or neutral cooking oil)
• 1 tsp cumin seeds
• ½ tsp black gram (urad dal), whole
• 2–3 green chilies – slit or finely chopped
• 8–10 fresh curry leaves
• 1 small onion – finely chopped
• ½ tsp turmeric powder
• ½–1 tsp salt (adjust to taste)
• ½ cup water (or more, as needed)
• Optional: 2–3 tbsp grated coconut or 2–3 tbsp full‑fat coconut milk / cream (for a richer, creamier gravy)
• Optional garnish: chopped coriander leaves

Method:

• Prep the mango and cashews
• Peel and chop the raw mango into small cubes.
• If using whole cashews, lightly soak them in warm water for 15–20 minutes so they soften and blend smoothly.
• Temper the spices
• Heat 2 tbsp oil in a heavy‑bottomed pan or kadai over medium heat.
• Add 1 tsp cumin seeds and ½ tsp black gram (urad dal). Sauté for 1–2 minutes until they turn lightly golden and fragrant.
• Sauté aromatics
• Add 2–3 green chilies and 8–10 curry leaves. Stir for about 30 seconds.
• Add the finely chopped onion and cook on medium heat until the onions turn soft and translucent, about 5–6 minutes, stirring occasionally.
• Add turmeric and salt
• Sprinkle in ½ tsp turmeric powder and ½–1 tsp salt. Mix well and cook for 30 seconds so the spices coat the onions evenly.
• Cook the cashews
• Add the soaked cashews (drained) to the pan. Gently stir so they mix with the onions and spices.
• Cook for 3–4 minutes, taking care not to let them brown too much, just to lightly roast and release their flavour.
• Add the mango
• Add the chopped raw mango pieces and mix well with the onion–cashew mixture.
• Cover the pan with a lid and cook on medium–low heat for 4–5 minutes, stirring once, so the mango begins to soften and release its juices.
• Add water and cook
• Pour in about ½ cup water (add more if you want a looser, gravy‑like consistency).
• Mix well, cover again, and cook for 8–10 minutes or until the mango is fully cooked and mushy but still holds some texture. Stir occasionally to prevent sticking.
• Make it creamy (optional)
• If using coconut, add 2–3 tbsp grated coconut or coconut milk/cream at this stage. Stir gently and cook for 2–3 more minutes until the gravy thickens slightly and the flavours meld.
• Adjust seasoning and finish
• Taste and adjust salt and spice if needed. For a brighter finish, you can squeeze in a tiny bit of lemon juice or add a pinch of sugar to balance the tartness.
• Turn off the heat and garnish with chopped coriander leaves if using.
• Serve
• Serve the raw mango cashew curry hot with steamed rice or plain jeera rice, and, if you like, a side of papad or raita.