Mango A Must For Any Seven Curry

In honor of the Bedessee family’s February 17 Sraddha, which paid homage to the one year anniversary of their family patriarch and Company Founder Lionel M Bedessee’s passing last March, this month’s Guyalcious recipe is for Mango Curry. Needless to say it was one of the seven curries served at the Bedessee Sraddha.
Mango curry is usually enjoyed in seven curry but can stand on its own with either a side of rice or puri. Here’s a simple recipe to make the perfect Guyanese style mango curry:


• 5 mangoes (half-ripe)
• 5 leaves of cilantro (chadon beni)
• 1 hot pepper (habanero, chili, etc.)
• 2 cloves garlic (chopped)
• 3 tbsp curry
• 2 tbsp water (for curry)
• 1 tsp saffron powder
• 1 tsp cumin (geera powder)
• 2 tbsp salt
• 2 tbsp oil
• sugar (to taste)
• black pepper (to taste)


1.Cut up the mango and remove the inner lining that holds the seed and the seed itself.
2. Add salt and boil the mangoes.
3. Drain and set aside.
4. Mix the curry, saffron, cumin, black pepper, and water together.
5. Saute the garlic and hot pepper in a pot.
6. Add sugar to the mangoes that have been set aside.
7. Add mangoes to the sauteed pot of garlic and hot pepper.
8. Then pour curry mix into pot distributing evenly.
9. Add a little water and sprinkle the cilantro in.
10. Cook for about 5 -7 minutes to allow the curry to infiltrate and the water to evaporate. The mango should have a pasty consistency when cool. Season to taste and serve.