Pazhamanga Thengayilla Curry (Ripe Mango Curry without Coconut)
Mango season for us means pickles, wine, chutneys, jams, puddings and curries. I am amazed at the number of mango recipes in my family and I only make a few of them due to the unavailability of right mangoes to prepare these dishes. This small mango for instance is called urunji manga. We suck these mangoes when ripe. Their skin is tender and can be eaten too. We also cook these mangoes in two forms. Once is a pulisery with ground coconut paste and curd. The other is a simple curry which is prepared when you have no coconut and curd. I have Mangalorean and Maharashtrian friends who prepare similar curries with these mangoes so I am guessing it has something to do with people residing in the coastal belt. I don't know the English name for these mangoes, hope their image will help to identify them.