Mostly Mango Coconut Chutney
A creamy, sweet-and-tangy chutney blending ripe mangoes, toasted coconut, and a hint of chili for a refreshing side or dip. This indian (vegetarian) ready in about 30 minutes blends medium ripe mangoes, shredded coconut, green chilies into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 120 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 medium ripe mangoes
- 1/2 cup shredded coconut
- 2 green chilies
- 2 tbsp lime juice
- 2 tbsp honey
- 1 tbsp grated ginger
- 1 tbsp vegetable oil
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toast 1/2 cup shredded coconut in a dry skillet over medium heat for 3-4 minutes until golden. Set aside.
- Step 2: Dice 3 ripe mangoes into 1/2-inch cubes. In a blender, combine mangoes, 2 green chilies (slit), 2 tbsp lime juice, 2 tbsp honey, 1 tbsp grated ginger, and 1 tbsp oil. Blend until smooth, adding water as needed for desired consistency.
- Step 3: Stir in toasted coconut and 1/2 tsp salt. Taste and adjust sweetness or spice as needed. Serve chilled.
Frequently asked questions
How long does Mostly Mango Coconut Chutney take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Mostly Mango Coconut Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Mostly Mango Coconut Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mostly Mango Coconut Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Mostly Mango Coconut Chutney vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
