Mango Talkari (Masala Mango)
If you’ve been following the site for a while, you’ll notice this isn’t the first time I’m sharing a recipe for Mango Talkari —and it won’t be the last either! I have a few versions I love, each with slight differences, but all rooted in the way we prepare green mango when it’s in season back home.
Ingredients
- 3 green mangoes
- 1/2 cup brown sugar
- 1 Scotch Bonnet pepper (any hot pepper will work)
- 1/2 teaspoon salt
- 4 cloves garlic
- 2 1/2 tablespoon Amchar Masala
- 1/4 teaspoon Cumin seeds (geera)
- 2 tablespoon veg oil
- 3-4 tablespoon cilantro (chopped)
- 1/3 cup water
Method · 1 h 5 min
- Cut mango into 1/2-inch slices with the skin and seed. Remove the white sponge-like core if visible.
- Place mango in a large pot, cover with water, and bring to a boil. Add salt, reduce to a rolling boil, and cook for 30 minutes. Drain and set aside.
- While the mango cooks, heat oil in a wide pan on medium. Add garlic and reduce heat to low. Sauté for 30 seconds, then stir in cumin seeds and cook for 1 minute.
- Add Amchar Masala and toast for 2–3 minutes to release flavor. Add half the cilantro and the diced hot pepper. Stir and cook for 1 minute.
- Raise heat to medium. Add boiled mango, stir well, then add brown sugar and 1/3 cup water. Bring to a boil.
- Cover and cook for 20 minutes, stirring occasionally. Adjust salt and sugar to taste. For a softer texture, add more water and simmer longer.
- Uncover, cook to your desired consistency, then finish with the remaining cilantro.
- Serve and enjoy!
Mango Talkari is a staple in many Trini homes. It’s the perfect balance of sour, sweet, and spicy—all the things you want in one bite. You cook the green mango with its skin and seed, season it up with garlic, cumin seeds, and hot pepper, then simmer it down until it’s thick and tangy. Whether you’re serving it warm or chilled from the fridge, it’s one of those dishes that takes you straight back to the Caribbean with just one taste.
