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-inspired 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
