Tasty Curries: Mango Gojju (Mango Sauce) Recipe

Updated on May 6, 2017
ShailaSheshadri profile image

Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. My food has less oil and no artificial color.

Mango gojju(mango sauce)
Mango gojju(mango sauce)

Some Information on Mango Gojju or Mango Sauce

It's mango season where I live. We see many varieties of mangoes everywhere. People make lots of dishes using mangoes, from tender mangoes to raw ones. Mango gojju should be made using mangos that are slightly sour (a little underripe). As this fruit is naturally sweet and sour, no need to use tamarind and jaggery (or sugar) in this recipe. If the fruit is too sour and not sweet, you have to add jaggery powder to adjust the taste.

Mango gojju is easy and quick. It took me about 10 minutes to make this sauce. I used simple ingredients like mangoes, green chili, hing/asafoetida, salt, and the items needed for the tempering. This gojju is spicy and tangy. We serve this gojju (sauce) with white rice, idli, dosa, and as a side dish for any type of flat bread. You can store fresh this sauce for 2-3 days in refrigerator.

Cast your vote for Mango Gojju(Mango Sauce)
Prep time: 10 min
Ready in: 10 min
Yields: Serves four people


  • 2 cups mango pulp, I used 3 mango fruits
  • 1/2 cup onion, finely chopped
  • 3 green chilies
  • 1/8 tsp hing/asafoetida powder
  • 3/4 tsp salt, or as per taste
  • 1/2 tsp mustard seeds, for tempering
  • 1/4 tsp dehusked black lentil split, for tempering
  • 1 tsp coconut oil/ghee, for tempering
  • 1 dry red chili, for tempering
  • 6 curry leaves, for tempering

Step-By-Step Instructions and Images for Making Mango Gojju or Mango Sauce

  1. Wash mangoes. Chop them. Squeeze the pulp by pressing them between your fingers. Collect the pulp in a mixing bowl. If the pulp is too thick, add some water.
  2. Add salt. Throw in green chilies. Press them into the bowl, so that it will cut into pieces. Mix thoroughly with the pulp. Add half portion of hing/asafoetida powder. Throw in chopped onion. Mix well. I didn't use jaggery or sugar in this recipe because the mangoes I used were sweet and sour.
  3. Check for the taste. Add salt or chili, if needed. You should add your tempering now.
  4. Heat oil in a small hand pan. Add mustard seeds. Let them pop up. Throw in black lentil split, curry leaves, and remaining hing powder. Turn off the flame when black lentil turns golden. Transfer the tempering into the bowl. Mix well.
  5. Mango gojju/sauce is ready to serve. Serve it with cooked rice, chapati, dosa, idli, flatbread etc. Enjoy the taste!

Click thumbnail to view full-size
sweet and a bit sour mangoes-perfect for making this gojju/sauceingredients kept readysauce making continuestempering added to the sauceMango gojju or mango sauce
sweet and a bit sour mangoes-perfect for making this gojju/sauce
sweet and a bit sour mangoes-perfect for making this gojju/sauce
ingredients kept ready
ingredients kept ready
sauce making continues
sauce making continues
tempering added to the sauce
tempering added to the sauce
Mango gojju or mango sauce
Mango gojju or mango sauce


Submit a Comment

No comments yet.