This post contains affiliate links. Please see our disclosure policy.
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
Ingredients Â
TOFU
- 14 ounces firm tofu
- 2 teaspoons safflower or other neutral oil
- 1/4 teaspoon cayenne
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon Garam Masala
- 1/4 teaspoon salt
CURRY
- 3/4 cup 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 cumin seeds
- 2 bay leaves
- 4 cloves
- 1 1/4 cups canned or culinary coconut milk
- 3/4 cup ripe mango pulp or puree, unsweetened or lightly sweetened canned, or 1 cup ripe mango (blend it with coconut milk)
- 1/2 teaspoon salt
- 2 teaspoons apple cider vinegar
- Generous dash of black pepper
- 1/4 teaspoon Garam Masala, for garnish
- 2 tablespoons chopped cilantro, for garnish
InstructionsÂ
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Book Links
My Vegan Indian Cookbook is now available in Print and digital (kindle) versions in US and Internationally. Check out the fabulous 5 star reviews on Amazon!
- AmazonÂ
- Barnes And Noble , IndieBound
- Chapters Indigo
- India – Amazon.in and Flipkart (Print book will be available May 20)
- Itunes
- Amazon.ca (canada), Amazon.co.uk , Hive.co,uk, Bol.com (eu) Amazon.de (Germany), Thalia.de (Germany),Amazon.it (Italy), Amazon.jp, Amazon.es, Booktopia (aus), Fishpond.nz
- Wherever Else Books are Sold! Â
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.
awesome!
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.
Mine was also bitter…the garlic I used was just bought from the store so I don’t know how you can tell? Anyway won’t bother making this again, waste of ingredients.
Try using minced garlic and sauté that then add the blended sauce. I always make the blended version and it’s never bitter. Probably some type of garlic or some type blending or over blending is doing it
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)