Mango Sasav is a classic Konkani ripe mango curry made with small Ghota mangoes, fresh coconut, mustard seeds and a few simple spices. A favourite in Goa and coastal Karnataka during mango season, this sweet-tangy curry is quick to prepare—ready in about 30 minutes—and is best served as a side with steamed rice and other curries.
I grew up eating mango sasav, known in our Konkani home as “ambyache sasam.” It remains one of my favourite seasonal dishes and instantly brings back childhood memories. In Goa it’s often called “Ghotache sasav,” where “Ghota” refers to the small, juicy mangoes used and “sasam” (or sasav) indicates the mustard-coconut curry base.
While mango sasav highlights ripe mangoes, its cousin torachi uddamethi uses raw mangoes for a tangier profile. Both are beloved Goan dishes that pair beautifully with rice.
The curry balances ripe mango sweetness (often boosted with jaggery) with mild heat from red chilli powder and a distinctive kick from mustard seeds. Freshly grated coconut gives the sauce its creamy texture and authentic Goan flavour. If you enjoy Konkani homestyle recipes, this one sits well alongside dishes such as solkadhi, khatkhate and various lentil or vegetable stews.
Quick Look: Mango Sasav Recipe
- ⏱ Prep Time: 15 minutes
- 🍳 Cook Time: 15 minutes
- 🔥 Calories: ~312 kcal per serving (varies with mango size and quantities)
- 🥭 Key Ingredients: Ghota or small ripe mangoes, fresh coconut, mustard seeds, jaggery, red chilli powder, turmeric
- ♨ Method: Roast mustard seeds → grind coconut-mustard paste → cook mangoes with jaggery → add masala and simmer
- 😋 Flavour: Sweet, tangy, mildly spicy and creamy
- ⭐ Difficulty: Easy, beginner-friendly
- 🍚 Serve With: Steamed rice and other Goan curries
Why You Will Love This Recipe
- Authentic Konkani flavour: Simple ingredients deliver a distinctive Goan taste.
- Quick and fuss-free: Minimal prep and straightforward steps.
- Balanced taste: Sweet, tangy and mildly spicy—every bite is well rounded.
Sasav Ingredients
See the recipe card at the end for full quantities and a printable version.
Which mangoes are best for Mango Sasav?
Ghota mangoes (small ripe mangoes): These small, juicy mangoes are traditionally used for their ideal sweet-tangy balance and slight fibre, which suit this curry perfectly. If you can’t find Ghota, choose any sweet, slightly tangy ripe mango variety.
- Fresh coconut: Freshly grated coconut forms the creamy base and provides authentic texture and taste.
- Mustard seeds (sasav): Roasted mustard seeds ground with coconut make the signature masala; tempered mustard seeds add aroma.
- Red chilli powder: Adds gentle heat—adjust to your preference.
- Asafoetida (hing): A pinch enhances the overall savoury note in this vegetarian curry.
- Jaggery: Natural sweetener to balance mango tanginess; adjust amount as needed.
- Oil: Coconut oil is traditional, but any neutral oil works.
Variations and Substitutions
- Swap pineapple for mangoes to make a pineapple sasav.
- Use medium ripe mangoes if Ghota mangoes are unavailable.
- Add curry leaves to the tempering for a fragrant touch.
How To Make Mango Sasav (Step-by-step)
Step 1: Prepp the mangoes. Wash and peel the mangoes. Keep the peeled fruit aside. Rinse the peels, squeeze out any pulp and reserve that mango-infused water for cooking.
Step 2: Dry-roast mustard seeds until they start to splutter and release aroma. Let them cool.
Step 3: Grind fresh coconut, roasted mustard seeds, turmeric, red chilli powder and a little water to a slightly coarse paste.
Step 4: Heat oil in a pan. Add mustard seeds and let them splutter. Add a pinch of hing and sauté briefly. Optionally add curry leaves for aroma.
Step 5: Add the peeled Ghota mangoes to the pan.
Step 6: Add jaggery, salt and the reserved mango-infused water. Mix and bring to a boil. Cover and cook 5–7 minutes, stirring occasionally.
Step 7: Stir in the ground coconut-mustard paste and mix well.
Step 8: Add a little water if needed to reach a semi-thick consistency. Bring to a gentle boil, then simmer 2–3 minutes so the flavours meld.
Step 9: Taste and adjust salt or jaggery as needed. Your Goan Ghotache sasav is ready to serve.
Serve this sweet, tangy and mildly spicy Konkani mango curry with steamed rice and other curries for a traditional Goan meal.
Tips to Make the Best Mango Sasav
- Use small ripe mangoes for the most authentic sweet-tangy flavour.
- Roast mustard seeds gently until they just splutter to avoid bitterness.
- Grind the coconut masala slightly coarse for pleasant texture; tiny coconut bits are traditional.
- Adjust jaggery to match the natural sweetness of your mangoes.
Recipe FAQs
Yes. While Ghota mangoes are traditional, any small sweet and slightly tangy ripe mango will work well.
No—it’s primarily sweet and tangy with a mild heat from red chilli powder. You can reduce or increase spice to taste.
Mustard seeds provide the curry’s signature pungent, slightly sharp flavour and aroma when roasted and tempered.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
Other Goan Vegetarian Recipes to Try!
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Torachi Uddamethi | Goan Raw Mango Curry
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Goan Solkadhi | Kokum Coconut Drink
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Mooga Gathi (Sprouted Green Gram Curry)
-
Mangane | Goan Sweet with Chana Dal and Sago
If you try this recipe, please leave a comment and rating below! We’d love your feedback.
Recipe Card
Mango Sasav Recipe | Ghotache Sasav | Ripe Mango Curry
Video
Equipment
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A heavy bottom pan or pot
Ingredients
- 24 small-sized mangoes Ghota mangoes
- 1 cup fresh coconut (grated)
- ¼ teaspoon mustard seeds for roasting
- ½ teaspoon mustard seeds 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
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Wash and peel the mangoes. Reserve the mango-infused water from rinsing the peels.
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Dry roast the mustard seeds until they splutter and smell aromatic; let cool.
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Grind grated coconut, roasted mustard seeds, turmeric, red chilli powder and a little water to a slightly coarse paste.
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Heat oil in a pan. Temper mustard seeds until they splutter, add hing and curry leaves if using.
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Add peeled mangoes, jaggery, salt and reserved mango water. Mix and bring to a boil, then cover and cook 5–7 minutes.
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Stir in the coconut-mustard paste. Add a little water if needed to reach a semi-thick consistency.
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Bring to a gentle boil, then simmer 2–3 minutes. Adjust seasoning and sweetness before serving.
Notes
- Use small ripe Ghota mangoes for the most authentic flavour.
- Do not over-roast mustard seeds, as that can turn the curry bitter.
- Keep the coconut masala slightly coarse for traditional texture.
- Adjust jaggery to suit the natural sweetness of your mangoes.
- Stir occasionally while cooking to prevent jaggery from sticking.
- Avoid over-boiling after adding coconut paste to preserve fresh coconut flavour and mango shape.
Nutrition
Nutrition information is an approximation.