Mango Lassi Curry

This vibrant Mango Lassi Curry combines the sweetness of ripe mangoes with our Mango Lassi hot sauce and a fiery spice blend, creating a harmonious explosion of flavors. Succulent pieces of chicken or tofu are simmered in a rich coconut milk sauce, infused with aromatic spices like cumin, turmeric, and red chili powder. Serve this tantalizing curry over steaming jasmine rice for a tropical delight that will surely ignite your taste buds.


  • 2 ripe mangoes, peeled and cubed
  • 1 lb chicken breast (or tofu for a vegetarian option), cut into bite-sized pieces
  • 1 can (13.5 oz) coconut milk
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tablespoons vegetable oil
  • 1 tablespoon red curry paste
  • 1 teaspoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 tablespoon fish sauce (optional, omit for vegetarian version)
  • 2 tablespoons lime juice
  • 2 tablespoons cilantro, chopped
  • 2 tablespoons Mango Lassi Hot Sauce
  • Salt, to taste


  1. In a large pan, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until golden and fragrant.
  2. Stir in the red curry paste, cumin, turmeric, and red chili powder. Cook for 2 minutes, stirring continuously.
  3. Add the chicken (or tofu) and cook until browned on all sides.
  4. Pour in the coconut milk and bring to a gentle simmer. Stir in the fish sauce (if using) and season with salt.
  5. Add the mango cubes, Mango Lassi Hot Sauce and simmer for another 10 minutes, allowing the flavors to meld together.
  6. Finish by stirring in the lime juice and cilantro. Adjust seasonings if needed.
  7. Serve the Mango Lassi Curry over jasmine rice, garnished with additional cilantro and a dollop of yogurt.
  8. Enjoy this spicy and fruity curry bursting with tropical flavors!