Mango Sasav is a traditional Konkani ripe mango curry made with small-sized Ghota mangoes, fresh coconut, mustard seeds, and a few simple spices. Popular in Goa and Karnataka during the mango season, this sweet and tangy curry is easy to make, ready in 30 minutes, and best served as a side dish with steamed rice and curry.
I grew up eating mango sasav, or "ambyache sasam" as we call it in our Konkani home. It is one of my favourite seasonal dishes and brings back many childhood memories. In Goa, it is also popularly known as "Ghotache sasav," where Ghota refers to the small, juicy ripe mangoes used in the recipe, and sasam (or sasav) refers to the traditional coconut and mustard seed-based curry.
While mango sasav is made with ripe mangoes, torache uddamethi is its tangy cousin made with raw mangoes. Both are popular Goan dishes and pair wonderfully with rice and curry.
Mango Sasav has a wonderful balance of sweetness from ripe mangoes and jaggery, gentle heat from chilli powder, and a unique flavour from mustard seeds. Fresh coconut adds richness and gives the curry its creamy texture. If you enjoy traditional Konkani recipes, you may also like mooga gathi, sol kadhi, khatkhate, and alsanyache tonak.
Quick Look: Mango Sasav Recipe
- ⏱ Prep Time: 15 minutes
- 🍳 Cook Time: 15 minutes
- 🔥 Calories: ~312 kcal per serving (depends on mango size, jaggery, and coconut used)
- 🥭 Key Ingredients: Ghota mangoes/small mangoes, fresh coconut, mustard seeds, jaggery, red chilli powder, turmeric
- ♨ Cook Method: Roast mustard seeds → grind coconut masala → cook mangoes with jaggery → add masala → simmer gently
- 😋 Flavor Profile: Sweet, tangy, mildly spicy, and creamy
- ⭐ Difficulty: Easy, beginner-friendly traditional Konkani summer recipe
- 🍚 Serving Suggestion: Serve as a side dish with steamed rice and curry for a traditional Goan meal
Why You Will Love This Recipe
- A traditional Goan Konkani recipe made with simple ingredients.
- Easy to make side dish with minimal preparation.
- Perfect balance of flavors. You will get sweet, tangy, and mildly spicy flavours in every bite.
Sasav Ingredients
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
Which mangoes are best for Mango Sasav?
Ghota mangoes (Small-sized mangoes): Ghota mangoes are small, juicy, and slightly fibrous mangoes traditionally used to make this recipe. These seasonal summer mangoes have the perfect balance of sweetness and tanginess, which gives this traditional Konkani mango curry its distinctive flavour.
If Ghota mangoes are not available, you can use other sweet and slightly tangy ripe mango varieties.
- Fresh coconut: Freshly grated coconut is the base of the curry and gives this ripe mango curry its rich texture and authentic Goan flavour.
- Mustard seeds (sasav): Mustard seeds are the star ingredient in Ghotache sasav recipe. Roasted mustard seeds are ground with coconut to create the signature mustard-coconut masala, while tempered mustard seeds add aroma and flavour to the finished dish.
- Red chilli powder: Red chilli powder provides gentle heat and balances the sweetness of the mangoes and jaggery. You can adjust the quantity based on your spice preference.
- Asafoetida (hing): A small pinch of asafoetida enhances the overall flavour of this ripe mango curry. It is commonly used in many vegetarian Goan recipes.
- Jaggery: Jaggery adds natural sweetness and balances the tangy flavour of mango sasav. The quantity can be adjusted depending on how sweet your mangoes are.
- Oil: Traditionally, coconut oil is often used in Goan cooking for its authentic taste. You can also use any neutral cooking oil with a high smoke point.
Variations and Substitutions
- Use pineapple instead of mangoes to make pineapple sasav.
- Use medium-sized ripe mangoes if Ghota mangoes are not available.
- Add a few curry leaves to the tempering for extra flavour. I like to add it sometimes and love the flavors.
How To Make Mango Sasav (Step-by-step Recipe)
Step 1: Prepping the mangoes: Wash and peel the mangoes. Keep the peeled mangoes aside. Rinse the peels in water and squeeze out any pulp attached to them. Discard the peels and reserve the mango-infused water for cooking.
Step 2: Dry roast the mustard seeds until they start to splutter and release their aroma. Set aside and let them cool slightly.
Step 3: Grind the freshly grated coconut, roasted mustard seeds, turmeric powder, red chilli powder, and a little water to a thick, slightly coarse paste.
Step 4: Heat oil in a pan. Add mustard seeds and let them splutter. Add the hing and sauté for a few seconds. If you have curry leaves, add a few for a lovely aroma.
Step 5: Then add the peeled Ghota mangoes.
Step 6: Add jaggery, salt, and mango-infused water from washing the peels. Mix well. Let it come to a boil. Cover and cook for 5-7 minutes, stirring in between.
Step 7: Add the prepared coconut paste and mix well.
Step 8: Add water if needed to adjust to a semi-thick consistency. Bring the curry to a gentle boil, then simmer for 2 to 3 minutes until the flavours come together.
Step 9: Taste and adjust the salt or sweetness as per your liking. Your traditional Goan ghotache sasav (mango sasav) is ready to serve.
Enjoy this sweet, tangy, and mildly spicy Konkani mango curry as a side dish with steamed rice and curry for a traditional Goan meal.
Tips to Make the Best Mango Sasav
- Use small-sized ripe mangoes for this recipe. They have the perfect sweet and tangy flavour that gives Mango Sasav its authentic taste.
- Roast the mustard seeds gently until they just start to splutter. Over-roasting can make them bitter.
- I prefer grinding the coconut masala slightly coarse rather than completely smooth. The little bits of coconut add texture to the curry.
- Adjust the jaggery according to the sweetness of the mangoes and your taste.
Recipe FAQs
Yes. While Ghota mangoes are traditionally used, you can make Mango sasav with any sweet and slightly tangy small-sized ripe mango variety.
Mango Sasav is a sweet and tangy curry with a little hint of spice. The sweetness of ripe mangoes and jaggery balances the heat from the red chilli powder and mustard seeds, giving the curry a delicious, sweet, tangy, and mildly spicy flavour. You can easily adjust the spice level to suit your taste.
Mustard seeds are the key ingredient that gives sasav its distinctive flavour. They add a light aroma and mild pungency that balances the sweetness of the mangoes and jaggery.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Recipe Card
Mango Sasav Recipe | Ghotache Sasav | Ripe Mango Curry
Video
Equipment
- A heavy bottom pan/pot
Ingredients
- 24 small-sized mangoes Ghota mangoes
- 1 cup fresh coconut
- ¼ teaspoon mustard seeds sasav, for roasting
- ½ teaspoon mustard seeds sasav, for tempering
- ¼ teaspoon turmeric powder
- 1½ teaspoon red chilli powder adjust to taste
- A pinch of asafoetida hing
- ½ cup jaggery adjust to taste
- Salt to taste
- 1 teaspoon oil
- 1 sprig curry leaves (optional)
Instructions
- Prepping the mangoes: Wash and peel the mangoes. Keep the peeled mangoes aside. Rinse the peels in water and squeeze out any pulp attached to them. Discard the peels and reserve the mango-infused water for cooking.
- Roast the mustard seeds: Dry roast the mustard seeds until they start to splutter and release their aroma. Set aside and let them cool slightly.
- Prepare the coconut masala: Grind the freshly grated coconut, roasted mustard seeds, turmeric powder, red chilli powder, and a little water to a slightly coarse paste. This coconut-mustard masala gives mango sasav its signature flavour.
- Tempering the sasav: Heat oil in a pan. Add mustard seeds and let them splutter. Add the hing and sauté for a few seconds. If you have curry leaves, add a few. They add a lovely aroma to the curry.
- Cook the mangoes: Then add the peeled Ghota mangoes, jaggery, salt, and mango-infused water from washing the peels.
- Mix well. Let it come to a boil. Cover and cook for 5-7 minutes, stirring in between. The cooking time may vary depending on the size and ripeness of the mangoes.
- Add the ground masala: Add the prepared coconut paste and mix well. Add water if needed to adjust to a semi-thick consistency.
- Bring the curry to a gentle boil, then simmer for 2 to 3 minutes until the flavours come together. Enjoy this sweet, tangy, and mildly spicy Konkani mango curry as a side dish with steamed rice and curry for a traditional Goan meal.
Notes
- Use small ripe Ghota mangoes for the best sweet and tangy flavour. I always use fully ripe mangoes as they give the most authentic taste.
- Roast the mustard seeds gently until they just start to splutter. Over-roasting can make the curry slightly bitter.
- I prefer grinding the coconut masala slightly coarse rather than completely smooth. The tiny coconut bits give the curry a traditional texture.
- Adjust the jaggery depending on how sweet your mangoes are.
- Stir occasionally while cooking, as the jaggery can stick to the bottom of the pan.
- Mango Sasav is a semi-thick curry, so add water carefully. Simmer gently after adding the coconut paste.
- Boiling it for too long can reduce the fresh coconut flavour and cause the mangoes to lose their shape (soft and mushy).
- Taste and adjust the seasoning before serving to get the perfect balance of sweet, tangy, and mildly spicy flavours.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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