Goan-style mango sasav is a traditional Konkani delicacy from the coastal region of Goa. This is a coconut and mustard-based curry made using small ripe mangoes, creating a beautiful balance of sweet, mildly spicy, and tangy flavours. In Konkani, “gota” refers to small ripe mangoes, while “sasav” means mustard seeds, which perfectly describe this flavourful mango mustard curry.
The curry is made by blending grated coconut with spices and mustard seeds, which gives it a distinct aroma and taste. Ripe, slightly fibrous mangoes are added to the curry, making it rich, pulpy, and naturally sweet. These mangoes, often not preferred for direct eating, turn out to be perfect for this preparation. This Goan-style mango recipe is prepared without onion and garlic, making it simple yet deeply satisfying. Despite using minimal spices, this dish delivers a burst of flavours that truly excite the taste buds.
This mango sasav is commonly prepared in most of the households in Goa during the mango season when these small mangoes are available in abundance. It is also served during special occasions like weddings and religious festivals, reflecting its cultural importance. This delicious curry is best enjoyed with steamed rice or any Indian flatbreads. It is a must-try recipe for anyone who loves unique and seasonal mango dishes.
Ingredients
UNITSIngredients
10-12Ghotan (small ripe mangoes)
1/2 cupWater (for cooking mangoes)
1/2 cupJaggery
1 tspSalt (adjust to taste)
1/2 cupWater (adjust as needed)
For Masala Paste:
1 cupGrated coconut
1/2 tspMustard seeds
4-5 nosRed chillies
a pinchTurmeric powder
For Tempering:
1 tspMustard seeds
1/4 tspFenugreek seeds (methi)
a pinchAsafoetida (hing)
1 tbsp Oil (preferably coconut oil)
Follow
Directions
Description - Step 1
Prepare the Mangoes
Wash the small mangoes thoroughly under running water. Peel off the skin gently. Once peeled, lightly squeeze each mango to release some pulp. This helps the mango absorb the flavours better while cooking. Keep the mango seed along with the pulp in a bowl.
Description - Step 2
Roast the Mustard Seeds
Heat a small pan on a low flame and dry roast the mustard seeds. Stir continuously to avoid burning. Once they release a mild aroma, remove them immediately and let them cool. This step enhances the flavour of the masala paste.
Description - Step 3
Grind the Coconut Masala
In a mixer jar, add grated coconut, roasted mustard seeds, red chillies, and a pinch of turmeric. Grind into a slightly coarse paste. Do not make the paste very fine.
Description - Step 4
Cook the Mangoes
Heat coconut oil in a kadhai. Add mustard seeds and let them splutter. Then add fenugreek seeds and a pinch of hing. Immediately add the prepared mangoes along with 1/2 cup of water. Mix gently and cover. Let them cook for a couple of minutes until slightly soft.
Description - Step 5
Add the masala paste
Add the prepared coconut masala paste to the mangoes. Mix it gently and add some water to adjust the consistency. Authentic sasav should be slightly thick, so add water accordingly. Now add salt and jaggery. Stir well and let it simmer for a few minutes so all flavours blend. Taste and adjust the sweetness if needed.
Goan-style mango sasav is a traditional Goan curry prepared with small ripe mangoes, coconut, and mustard seeds, known for its sweet, tangy, and mildly spicy flavour profile.
Yes, mango sasav is naturally vegan as it is made using coconut, spices, and jaggery, without any dairy or animal-based ingredients, making it suitable for plant-based diets.
Yes, you can use regular ripe mangoes, but choose slightly firm and fibrous ones. They hold shape better and give a more authentic taste and texture to the curry.
If the curry tastes too sweet, add a small piece of tamarind to balance the flavours with a mild tang. Skip this step if the mangoes already have enough sourness.
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