Mango & Coconut Chickpea Curry
When the weather warms up, heavy meals can start to feel a bit much—but that doesn’t mean you have to give up on comfort food. This vegan mango and coconut curry is the perfect balance: fresh and light, but still creamy and satisfying.
The sweetness of ripe mango pairs beautifully with the richness of coconut milk, while ginger, garlic, and a touch of chilli bring just enough heat to keep things interesting.
Throw in some red pepper, onion, and a handful of spinach at the end, and you’ve got a colourful, nourishing dish that feels like summer in a bowl.
It’s a great one for using up produce you might already have at home, and comes together in under 30 minutes—ideal for those evenings when you want something tasty without spending ages in the kitchen.
Whether you serve it with fluffy rice, flatbreads, or just as it is, this curry is a simple, vibrant meal that makes the most of seasonal ingredients.
What you need to make mango and coconut curry
- mango
- onion
- garlic cloves
- thumb of ginger
- green chilli
- turmeric
- cumin
- garam masala
- coriander
- cinnamon
- chilli
- lime
- coriander stalks
- chickpeas
- coconut milk
- spinach
- coriander
- rice
Substitution and Ingredient Notes
Mango – I used fresh mangos for this recipe, but you can also use frozen mango chunks. Just make sure to thaw them before adding to the blender.
Ginger – I used fresh ginger which gives the curry a nice zing. At a push you could subsitute for a small amount of ground ginger or swap out for something like galangal.
Garlic Cloves – Fresh garlic packs the biggest flavour punch but you could substitute for ground garlic.
Chickpeas – If you don’t have chickpeas you can substitute for any of your favourite white beans. Or you could even add in some baked tofu instead.
Coconut milk – My favourite is Biona as there aren’t any extra ingredients.
Rice – I used white basmati rice but you can use any your have to hand.
How to make
Put your rice on to cook.
Roughly chop the onion, garlic, ginger and chilli and add to a food processor or powerful blender.
Cut up the mango and add into the blender. Give it a squeeze to get the remaining juice out of it. Add the remaining ingredients of the curry paste and blend.
Heat up a pan with a dash of oil and then add in the curry paste and stir fry for five minutes.
Rinse and add the chickpeas along with the coconut milk.
Bring to a boil and simmer for 30 minutes, or until the curry has reduced.
Add in the spinach and stir through until wilted.
Serve over rice with a dollop of mango chutney and a sprinkle of coriander.
Adjust the spice level to your liking (leave out the
This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.
This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.
Rinse and add the chickpeas along with the coconut milk.
Bring to a boil and simmer for 30 minutes, or until the curry has reduced.
Add in the spinach and stir through until wilted.
Serve over rice with a dollop of mango chutney and a sprinkle of coriander.
Adjust the spice level to your liking (leave out the
This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.
Mango & Coconut Chickpea Curry
Ingredients
- 1 mango (chopped. )
- 1 onion (roughly chopped)
- 3 garlic cloves (roughly chopped )
- 1 thumb of ginger (roughly chopped )
- 1 green chilli (chopped )
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 1 tsp coriander
- ½ tsp cinnamon
- ½ tsp chilli
- 1 lime (juice of )
- 1 bunch coriander (chopped keeping stalks and leaves separate )
- 2 tins chickpeas (rinsed)
- 1 tin coconut milk
- young or baby spinach (handful)
- salt and pepper
- coriander (chopped)
- rice
Instructions
- Put your rice on to cook according to packets instructions.
- Add the onion, garlic, mango (Give it a squeeze to get the remaining juice out of it), ginger and chilli to a food processor or powerful blender . Add the remaining ingredients of the curry paste and blend.
- Heat up a pan with a dash of oil and then add in the curry paste and stir fry for five minutes.
- Add the chickpeas along with the coconut milk.
- Bring to a boil and simmer for 30 minutes, or until the curry has reduced.
- Add in the spinach and stir through until wilted.
- Serve over rice with a dollop of mango chutney and a sprinkle of coriander.
Video
Notes
- This is one of my new favourite curries, as it is so full of flavour! The paste can be used in a variety of ways with whatever combination of vegetables (or even lentils) you like.
- Adjust the spice level to your liking (leave out the chilli powder if the green chilli is enough as it is)
Nutrition
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16 comments
Danielle Holmberg
I’m going to make this in the coming week!! I’ll let you know how it turns out, but I already know it’ll be great!
Antonia Wambui
Just made this for supper
Sooo delicious with the perfect amount of spice
I added an extra mango as you suggested in the YouTube video… So yummy
A
I made this last night! Didn’t have a blender with me so I just finely chopped all of the paste ingredients and it was delicious, thanks Madeleine!
Marie
I made this for dinner tonight, it was very tasty!
I used about 1 cup of frozen mango because they are out of season here and I left out the chili powder since I was out and forgot to buy some. It was really delicious and I will make it again for sure.
Claudia
Tried the recipe this evening – it is just delicious. Thank you, Madeleine! 🙂
Krista L
I made this today! So good!! I will definitely be adding this to my go-to recipes.
MrsSlates
So tasty and I didn’t add the chilli so my kids loved it too!
Lilli Johnigan
I was actually scared to any curry at all, but this looked too delicious no to try and make. It definitely lead up to my expectations. Sooo goood!
Celeste
Just made this for dinner tonight. It was amazing!!!!! It will definitely be a weekly staple. Thank you so much!
Claire Hillsmith
I made this today and tried to half the recipe for just two of us, it ended up being a little thick but so, SO delicious. I’ve never cooked with mango before. I had it with naan bread. Thanks!!
Camilla Taylor
I came across your youtube channel by pure chance (!) while searching for vegan recipes. I’ve been a meat lover all my life and have recently made a concerted effort to eat more vegan food to lose weight. I’m not usually a fan of sweet curries but tried this recipe and absolutely loved it! Will try it again very soon but with Bramley apple instead of mango for a British twist!
Daisie
I’m about to British twist your head off. Bramley apple in curry? That’s a hate crime.
Isobel
Ive made this time and time again, insanely flavourful (i will say i always up the chilli garlic and ginger amounts) but the mango lime and coconut give it SUCH an edge. So so so sos o good. Everyone i make it for is always seriously impressed. And so easy the way you literally shove it in a blender and then add coconut milk!!!
zidane
This recipe is very delicious thank you for making!
Christina
Made this curry now the 2nd time already – it’s becoming a staple recipe in our household now. I usually add the spinach in the curry once I put the curry on my plate as otherwise it gets too soggy and slimy. But thats just personal preference. Its also a great dish for leftovers!
Megan
I just absolutely love this recipe. Flavorful and with lots of great ingredients. Thank you!