Mango Sasav

Recipe 15 minPreparation Time 25 minCooking Time

Mango Sasav

15 minPreparation Time 25 min Cooking Time

About this Recipe

Across India, you’ll find dozens of curries, lentil dishes, soupy gravies and heartier ones made with green or ripe mangoes. The sweet and sour flavor profile of the fruit makes it an excellent candidate for pairing with salty and spicy ingredients in savory dishes. Mango sasav is a typical summer dish from the coastal Konkan region of western India. Sasav in Konkani refers to mustard, and mustard seeds are an integral part of this piquant recipe. In the Konkan region, it is prepared with wild local ghota mangos, which are small, fibrous and range from sweet to sour. Other fruit like pineapple can be used to make a sasav as well.

The Benefits

Mustard seeds are great for many reasons, but they are especially high in selenium which helps with strengthening bones and teeth. Mangoes are a great source of vitamins (A, Bs, E, and K) and can help with immune support, cell growth, blood clotting and strong bones too. Coconuts are mineral rich, with manganese, more selenium, and copper. They support healthy enzyme function, metabolism, bone formation, and heart health.

Note: Use small, fibrous mangoes like sindoori or pairi. If you can’t find small mangos, it’s fine to use larger ones. Peel and cut cheeks into large slices, preserving some pulp around the pits and using those too. You can also use any kind of mustard seed, though the small black kind is preferable.

Tools & Equipment: Blender or food processor for spices

Ingredients

4 to 6 servings

4 to 6 small (1 kg) mangoes
1 tsp salt
8 dry Kashmiri or degi red chiles
1/4 tsp methi (fenugreek) seeds
4-6 (3 g) black peppercorns
2 Tbsp (30 g) mustard seeds
1 cup (60 g) fresh grated coconut
1 tsp turmeric powder
2 Tbsp coconut oil
A pinch of hing (asafetida)
1 sprig curry leaves, stem removed
2 Tbsp tamarind pulp (optional)
2 Tbsp (30 g) jaggery (optional)

Directions

Step 1

Remove the stems or nubs from the top of the mangoes and peel them. Submerge the peels in 2 cups of water. Using your hands, squeeze and rub the mango peels in the water to extract as much juice and pulp from them as possible before removing. Compost the peels but save the water.
Step 2

Put the mangoes in another bowl and sprinkle with salt. Taste the mangoes. If they are on the sour side, you can optionally sprinkle some jaggery powder over them as well.
Step 3

In a pan over low heat, dry roast the red chiles, methi, and peppercorn, as well as about half of the mustard seeds until fragrant. Add these to your blender after removing the chile stems. Add the grated coconut and turmeric powder to your blender as well. Add a bit of the reserved mango water to the blender to help grind the ingredients into a thick, rough masala paste.
Step 4

On medium heat, warm oil in a kadhai or wok. Add the rest of the mustard seeds and let them splutter, then add the hing. Add the curry leaves and stir until sizzling. Add the mangoes and let them brown and caramelize around the edges briefly before adding the masala paste. Add any juices from the bowl the mangoes were marinating in as well.
Step 5

If your mangoes were on the sweeter side, add some tamarind pulp to taste as well. Pour in as much of the mango peel water as you like: more if you prefer a thinner gravy, and less if you would like a dry preparation.
Step 6

Allow the mangoes to simmer uncovered for around 15 to 20 minutes, until they are soft and cooked through but not disintegrating. Taste and adjust salt, jaggery, or tamarind if needed before a final stir and taking it off the heat. Serve hot.

Substitutions: Try this with pineapple instead of mango.

Try It With: Goan red rice

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About the author

Eeshaan Kashyap

Eeshaan Kashyap is a Delhi-based chef and food stylist who works at the intersection of food and art though curating culinary events. He is the artist-designer behind Tablescape, an online tableware store.

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