RIPE MANGO CURRY / MAVINA HANNINA GOJJU / AMBE GOJJU

A yummy , spicy , tangy, slightly sweetish .. Mangalore special ” Mavina Hannina Gojju ( Mango Gojju )  / Ripe Mango Curry ” . I tell you… though its very very simple dish with just a few ingredients … taste wise its an absolute finger licking lip smacking curry

Some of the mango dishes that you can try are mavinakayi mosaru gojju , mango kadi , mango dal , raw mango sambar etc

.Mango Gojju is a traditional coastal Karnataka ( Udupi Mangalore ) side dish made from small juicy fibery mangoes ( Wild mangoes or kaatu mavoina hannu ) which are sour with slight sweetness and unique flavour. Many delicacies are cooked in my hometown using these variety mangoes which i will share here over the time.. but today its time for Kaatu Mavina Hannina Gojju.

So next time you get some sour mangoes.. you know what to do .. isn’t it ?? Do Try this and make your family drool after relishing this lip smacking , finger licking tangy , spicy little sweetish ripe mango gojju . I bet they will surely ask for extra serving of rice to relish this curry … Remember not to skip coconut oil and hing Tadka .. which makes it tastier!!

Ripe Mango Curry Video here :

Mavina Hannina Gojju Recipe with step by step photos :

• Wash wild mangoes . The mangoes should be ripe and sour.

• Using a knife remove its tip & lightly make 2-3 vertical cuts on mango . To a pan , add 2-3 cups of water, tsp salt and cook around 6-7 mins .

• Cook until mangoes are soft and cooked through. When the color of the peel changes its color , you know they’re cooked.

• Once the mangoes are cool, peel them. Separate skin and pulp. You’ll be able to peel the mango easily using your fingers.

• Put the peel inside the water used for cooking .Nicely squeeze the peel in water to extract any mango pulp sticking to it. Later discard the peel.

• Add the whole mango. Squeeze and extract the pulp .

• Add green chilli .Using your hands nicely crush chilli. This method will yield you tastiest gojju .If you are not OK with crushing chillies , you can just add chopped chilli( but i would recommend crushing ) Add salt and jaggery. Mix well .

• Don’t discard the mango seeds. It can be dipped into the gojju and eaten ( read it as licked ) to the hearts content.Taste test and check the consistency . Add water to get desired consistency . This gojju will be medium consistency and little spicy , tangy and sweetish . So adjust everything accordingly .

• And now is the final .. most important step which makes the dish absolute fingerlicking.. that’s a very good tempering . Take a small pan . Add coconut oil . Once hot add mustard seeds. When they spultter , add big pinch hing and curry leaves. Add haldi and red chilli powder .

• Immediately pour it on gojju . Mix everything well . close a lid and allow it to sit for 10 mins.

• Relish yummy tangy spicy little sweetish mango gojju as a side dish with steamed rice / dosa/ chapathi . 

•  Drizzle few drops of coconut oil if you want while eating with rice .

Points to Note :

• Always use pulpy, tangy wild mangoes for this dish. Quality mangoes like the Alphonso will not be good for the dish since it is too sweet. If wild mangoes are not available atleast use mango that is sour .
• Don’t omit jaggery.It will make the dish tastier. This dish is basically tangy ,sweet n spicy.
• if your mangoes are not that sour , you can add little tamarind or lemon salt ( lemon crystals ) to make it tangy 
• Don’t ever omit seasoning . The tempering with coconut oil and hing takes the dish to a new level . Without those 2 ingredients , the dish tastes just good. addition of that makes it super yummilicious. Always remember it .
• You can make this dish thick or thin depending on your preference .If you want you can dilute it and drink it like rasam .
• Few people add garlic to tempering instead of hing . I dont add , if you are OK you can try.

Note : This post was originally published in May 10 2016 and later republished on 13 th May 2025 with new images