Mango curry was one of the first recipes I made for my Indian Kitchen cookbook. It was almost Summer when I was developing and collecting the recipes and ripe mangoes had started showing up in grocery stores.
Mangoes are abundant in India, where they are always juicy and sweet. In the US, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a very ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. For variation: Use chickpeas, tempeh or vegetables. (Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. )
As in many of my recipes, I use limited garam masala for flavor. Depending on the brand and how old it is or the recipe you follow to make your own, you can add less or more to preference. Add other spices such as cardamon, fenugreek leaves etc for variation.
Mango Curry Tofu
- 14 ounces (396.89 g) firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon (0.25 teaspoon) cayenne
- 1/4 teaspoon (0.25 teaspoon) ground cinnamon
- 1/2 teaspoon (0.5 teaspoon) Garam Masala
- 1/4 teaspoon (0.25 teaspoon) salt
- 3/4 cup (10.5 g) chopped red onion
- 1 1-inch knob of ginger
- 3 cloves garlic
- 2 tablespoons water
- 1 teaspoon safflower or other neutral oil
- 1/4 teaspoon (0.25 teaspoon) cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups (282.5 ml) canned or culinary coconut milk
- 3/4 cup (177 g) ripe mango pulp or puree unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk)
- 1/2 teaspoon (0.5 teaspoon) salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon (0.25 teaspoon) Garam Masala for garnish
- 2 tablespoons chopped cilantro for garnish
- Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.
- Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.
- Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute. Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.
- Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.
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This is such a yummy recipe. I added a scotch bonnet pepper to the ginger, onion, garlic paste. It added just the right amount of heat to this tasty curry.
(I also made 4x the recipe- will try with fish later in the week and then freeze the other two portions to make again with tofu.)
Love this recipe–I’ve made it 3 times now! I want to make several portions of this to eat throughout the week. How long would you say it can last in the fridge? Is it freezable?
4 days refrigerated. Freeze for upto a month
It tastes like heavens landing on the tongue, so full of flavours. Thanks for another delicious recipe.
Hi Richa. It’s a fantastic dish, but I’m unsure about one thing. At what point do you remove the bay leaves and cloves? Could you put that step in the original recipe instructions? Thank you!
Remove just Before serving
Sweet and spicy, making it a perfect summer curry. Added some peas, bell pepper and a jalapeño for extra color.
Jean C Smith, MD
I made this. It is excellent, but no way does it make 4 servings. Not just my opinion, but my daughter and her boyfriend (who loved it). This is 2 servings. You need to double the ingredients to make 4 servings.
🙂 i usually serve with another veggie side. the recipe is easily doubled, so definitely make more!
Hi Richa! I made this a couple of weeks ago and although I loved it, it tasted a little bitter. Do you know what could be the problem?
awesome! probably old garlic or onion. old garlic when blended can turn bitter. Onion usually is not as old as you would be able to tell from a stale odor. When in doubt, use minced garlic.
Thank you so much for your quick reply! I think I used old garlic, I will let you know how it tastes the next time I make this dish.
This happened to me as well!
I explained it earlier that old garlic can sometimes turn green on cooking.
This is our favourite curry and so easy to make! We must have done it 10 times. I would say when we make it it only serves 2 not 4 but it might be us cooking it down quite a lot/we want it all because it’s so good.
This was absolutely delicious. A bit sweet, a bit tangy, and very creamy. I doubled it to make 8 portions, and am so excited to eat it this week with cilantro rice! Thank you for an amazing recipe!
awesome! thanks! updated
Delicious! Thank you!
This is now my go-to curry recipe. It is amazing and so versatile!! (Flavour of the sauce is strong enough that you can have it over some rice… maybe coconut rice. Mmm.
Thanks for sharing!
Awesome! Yes coconut rice will go wonderfully
I am puzzled as to why your recipe for Mango Curry Tofu says “Serves: 2” and the nutrition information says “Serving size: 4.”
Is this recipe meant to serve 2 or 4?
Thanks! The recipe looks delicious!
it serves 4. updated
Hey Richa, a friendly heads-up that the recipe still says that it serves 4!
I meant to say 2* 🙂
Oh yes thank you ! Theres a mango curry cheese you can buy in asda I love so will be trying this :o)
Yumm! Served it with the chickpea naan, curried green beans, rice and steamed broccoli. Had the pakora as appetizer, and my dinner with 3 notorious carnivores was a success! I turned vegan only 3 months ago, and your book and website, has made the transition seamless. Thank you for offering your unique talent to the world. It makes it much more color- and flavorful!
That is a fabulous meal. So glad everyone loved it
Always a fave! Love this recipe!
This recipe is so delicious and flavorful!
I made this dish, and it tastes excellent! But mine didn’t turn out the pretty golden yours is. Mine is kind of grey. Not very appealing looking. Do you know why? Thank you.
Hi Rachel, It could be because the spices or onions got over browned. what kind of onions did you use?. It could also be the veggies leaking color if you added any veggies. I usually use mango puree from a can which is a bright orange (alphonso or kesar mango). The mangoes in the grocery stores tend to be less vibrant. The vibrant color of the canned mango puree keeps the sauce on the orange-brown side. With a fresh mango I usually get a lighter brown-beige colored sauce.
Yes, I used a fresh mango. Thank you. Tastes great though! Waiting for your cookbook to arrive in the mail this week.
Yeah mine turned out green. I made it from a can and followed the book verbatim. Since the red onion purée did turn brown, my guess is that I overcooked the onions?
This was absolutely fantastic, one of my favourite recipes. Thanks so much!! Do you have another Indian vegan cookbook in the works? Everything in your book has been absolutely delicious.
Awesome! so glad you love it! Not an Indian one, but a multicuisine one. I might do another Indian in the future. I keep posting more Indian recipes on the blog.
Thanks!! I’ll keep an eye out for your next book 🙂
This is an excellent recipe! So satisfying. My boyfriend does not like the flavor of coconut; do you think I could make this with almond milk or cashew cream?
Awesome! Yes you can use any other non dairy milk. You might have to cook a few mins longer with almond milk to get the desired consistency.
One of my favourite dishes I’ve ever cooked! Thankyou!
We made this again and it is still amazing!