Ghotache Sansav | Mango Sansav |Pulpy Ripe Mango Curry + Video

Ghotache Sansav also known as Mango sansav is a delicious ripe mango curry with sweet, mildly spicy, and mildly tangy flavour. This sasav is a Goan vegetarian curry served as main course without onion and garlic. This vegan curry is made with grated coconut and spices to which ripe mangoes are added. Serve this gluten free ripe pulpy mango curry with steamed rice or pooris. 

In Goa, the GSB community i.e. the Goud Saraswat Brahmins have their own non-vegetarian and vegetarian cuisine. This “Ghotache Sansav” – Goan ripe mango curry, is one age-old dish. Mango sansav belongs to this Goan vegetarian cuisine.

“Ghotam” is a variety of ripe mangoes found commonly in Goa. They are small and pulpy. The pulp has to be sucked to consume it. You can even peel the mangoes and extract pulp by mashing it with hands. “Sansav” meaning mustard seeds. So when ”ghotam” and “sansav” are combined, we get what is called “Ghotachem Sansav “.

If you can’t find ghota, you can use any type of ripe mangoes to make this Goan vegetarian curry with mango. This Ghotache sansav or ripe mango curry is a traditional Goan mango recipe usually served with steamed rice.

Do checkout other recipes with mango:

• Mango dosa
• Goan raw mango curry / amlechi uddamethi
• Mango jam
• Mango popsicle

Let us see the ingredients that go in making this Goan ripe pulpy mango curry or ghotache sasav:

• Mango: Small soft ripe pulpy mangoes are used in making this Goan mango curry. If pulpy mangoes are not available, you make this curry with any type of ripe mangoes too.
• Spices: Spices like mustard seeds and asafoetida are used in seasoning the mango curry. Apart from these black pepper corns, coriander seeds, turmeric powder, dry red chillies, and tamarind are used while making the coconut gravy.
• Coconut: Freshly grated coconut is used in making this ripe mango sasav.
• Jaggery: Jaggery or molasses is used to add slight sweetish taste to the gravy.
• Oil: Little bit of cooking oil like coconut oil or vegetable oil is used while seasoning the curry.

How to make Goan ghotache sansav?

• Grind the ingredients meant for curry – grated coconut, spices like coriander seeds, black pepper corns, dry red chillies, tamarind, and turmeric powder by adding 1/2 cup water. Adjust the thickness of gravy as per your preference. In Goa we prefer a bit thick curry. Keep this gravy aside.
• Peel the mangoes and using hands extract little pulp. Keep the mango kernel in the extracted pulp. Keep aside.
• Now in a kadai or saucepan, heat oil and add mustard seeds.
• After the mustard seeds splutter, pour the gravy in it and mix well.
• Add the mango pulp along with the kernels and 1 tablespoon grated jaggery.
• Add salt as per taste. If needed add some more grated jaggery. Sweetness can be modified as per taste.
• Serve with rice or pooris.

You might be interested in other Goan veg curries like:

• Muga gathi
• Ambadyachi uddamethi
• Varan bhaat
• Tomato saar
• Sangacho ross / Goan drumstick curry

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5 from 8 votes

Ghotache Sansav | Goan Pulpy Ripe Mango Curry

Ghotache Sansav is a delicious ripe mango curry with sweet, mildly spicy, and mildly tangy flavour. This is a Goan vegetarian curry served as main course without onion and garlic. This vegan curry is made with grated coconut and spices to which ripe mangoes are added. Serve this gluten free ripe pulpy mango curry with steamed rice or pooris.

Prep Time0 minutes mins

Cook Time30 minutes mins

Course: Main Course, Main Dish

Cuisine: Goan

Servings: 4 People

Author: Raksha Kamat

Ingredients

• 6 Ghota/small soft ripe pulpy mango
• 1/4 teaspoon mustard seeds
• A pinch asafoetida
• 1-2 tablespoon jaggery grated
• 3 teaspoon oil
• To taste salt

For the curry:

• 1/2 cup coconut freshly grated
• 4-5 peppercorns
• 1/4 teaspoon coriander seeds
• 1/2 teaspoon turmeric
• 3 red chillies / shepda / byadgi chillies
• 1 marble sized ball tamarind

Instructions

• Grind the ingredients meant for curry – grated coconut, spices like coriander seeds, black pepper corns, dry red chillies, tamarind, and turmeric powder by adding 1/2 cup water.

  Adjust the thickness of gravy as per your preference.

  In Goa, we prefer a bit thick curry. Keep this gravy aside.
• Peel the mangoes and using hands extract little pulp. Keep the mango kernel in the extracted pulp. Keep aside.
• Now in a kadai or saucepan, heat oil and add mustard seeds.
• After the mustard seeds splutter, pour the gravy in it and mix well.
• Add the mango pulp along with the kernels and 1 tablespoon grated jaggery.
• Add salt as per taste. If needed add some more grated jaggery. Sweetness can be modified as per taste.

Video

Notes

• If small ripe pulpy mangoes are not available, the same curry can be made with any type of ripe mangoes too.
• Serve with rice or pooris.

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Note: The post was originally published on 14 July 2013 and is re-published.