Whenever I’m planning any sort of Indian meal at our house I always try to keep things balanced. Hot, sweet, sour, bitter, crunchy, mild. I try to get all the flavor experiences in there. Since every course at an Indian meal is served all at once (except dessert) it helps to have a wide range of stuff on the table. One dish that always does double duty on my table is something cool and sweet with a hint of tart and a bite of chili, and that is mango curd.
Mango curd works especially well with spicy South Indian food but wait…it also goes beautifully with good old barbequed chicken. Actually it tastes so good you might want to just eat a bowl of it all by it’s lonesome. If you’ve got a blender or food processor it’s also very easy to put together.
Once it’s pureed and mixed with yogurt, then hit with a spicy chaunk. 
It’s ready before you know it. Here’s what to do:
It’s A Salad, It’s A Sidedish, It’s Mango Curd!
- Total Time: 12 minutes
- Yield: 4 servings 1x
Description
This mango curd is a cool, sweet, and slightly spicy dish that pairs perfectly with spicy South Indian food or barbequed chicken.
Ingredients
- 2 mangos
- 2 tbsp grated fresh coconut, or dried if you cannot get fresh
- 4 green seeded chilies
- 1 tsp cumin seeds
- A bit of water
- 2 cups (480 ml) of yogurt
- 2 tbsp chopped fresh cilantro
- Salt to taste
Instructions
- Peel and chop 1 of the mangos
- Place it in a food processor or blender along with the coconut, green chilies and cumin seeds
- Add a bit of water and blend everything into a fine paste
- Put 2 cups of yogurt into a bowl and whisk it smooth
- Add the contents of the blender along with salt to taste
- Now to temper
- Heat the tsp of oil in a small pan
- When the oil is hot add in the mustard seeds, cumin seeds, the red chili and the curry leaves
- When the mustard seeds start to pop pour everything into the yogurt mango mixture
- Peel and cube the other mango and mix the pieces into the yogurt mango puree
- Scatter a few chopped cilantro leaves over everything and serve it up
Notes
- Mango curd is versatile and can be served as a salad or a side dish.
- It pairs well with spicy dishes and barbequed meats.
- For a thicker consistency, use Greek yogurt.
- Store any leftovers in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 2 minutes
- Category: Side Dish
- Cuisine: South Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 22
- Sodium: 150
- Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 5
- Cholesterol: 10
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Frequently Asked Questions
Why does this recipe use two mangos in different ways?
One mango is blended into the yogurt base with the coconut, green chilies, and cumin seeds to create a smooth, flavor-packed puree. The second mango is peeled and cubed and folded in at the end, giving every spoonful some fresh, juicy chunks alongside the creamy base.
What is the chaunk and why do you pour it in at the end?
The chaunk (tempering) is a quick technique where mustard seeds, cumin seeds, a dried red chili, and curry leaves are heated in 1 tsp of oil until the mustard seeds start to pop. Pouring this sizzling spiced oil into the yogurt-mango mixture at the end blooms the aromatics and adds a hot, smoky bite that contrasts with the cool, sweet base.
Can I use Greek yogurt instead of regular yogurt?
Yes — the notes specifically recommend Greek yogurt if you want a thicker consistency. The 2 cups of whisked yogurt in the base stays the same; just swap in Greek yogurt and the finished mango curd will be denser and creamier.
How long does mango curd keep, and what can I serve it with?
Store leftovers in the refrigerator for up to 2 days. The article suggests it works as a salad, a side dish for spicy South Indian food, a pairing with barbequed chicken, or even eaten on its own straight from a bowl.
