Mango talkari is a classic vegetarian dish eaten with Curries in Trinidad and Tobago. With Divali around the corner, this dish is one guaranteed to be served along with other amazing vegetarian dishes.

YIELD: 3-4 servings


  • 1 lb green mango, cut into small pieces
  • 2 tbsp JGM PRODUCTS amchar masala
  • 1/4 tsp JGM PRODUCTS curry powder
  • Pinch of JGM PRODUCTS roasted geera (optional)
  • 2-3 curry leaves
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 1 small hot pepper, chopped
  • Salt to taste
  • 1/2 cup sugar (can be adjusted)
  • 1 tbsp green seasoning
  • 1-2 tbsp vegetable oil
  • Water as needed


  1. Heat oil over low heat.
  2. Sauté onions, pepper and curry leaves.
  3. Add garlic, curry powder and amchar masala. Keep stirring. Cook for 2-3 minutes.
  4. Add roughly 1/4 cup water. Cook until it thickens.
  5. Add mango pieces. Mix well to coat all pieces with the mixture.
  6. Add enough water to cover mango. Stir in sugar and add salt.
  7. Increase heat to medium.Cook until mango is tender and liquid has thickened. Stir occasionally and add more water as needed.
  8. Just before it’s finished cooking, taste and adjust salt as needed. Add green seasoning and a pinch of roasted geera.
  9. Enjoy your mango talkari.


  • The amount of sugar needed will vary depending on the type of mango used and also how sweet you want this dish to be. Adjust accordingly.
  • Another way to prepare this dish is by boiling the mango first until its tender then adding the boiled mango to the amchar masala mixture. I personally prefer the method listed above as it involves less time and also it gives the mango a chance to fully cook through in the amchar masala mixture, adding more flavor.


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