If you’re craving a curry that breaks the mold—something fragrant, bright, and layered with warmth—then this Green Mango & Xawaash Coconut Curry is your next kitchen revelation.
Inspired by the bold flavors of Somali cuisine and elevated with the aromatic depth of RoboFood Xawaash Seasoning, this dish blends tangy green mango, creamy coconut milk, and fragrant lemongrass into a slow-simmered masterpiece.
It’s vegetarian, deeply flavorful, and perfect for serving over basmati rice or with warm flatbreads.
Let’s dive into how this exotic, nourishing curry comes together—and why it might just become your new favorite weeknight comfort meal.
Why This Curry Stands Out
Coconut curries are beloved across the tropics, from Southeast Asia to the Caribbean.
But this recipe takes a different route—rooted in East African traditions that embrace both earthy warmth and bright acidity.
While many coconut-based dishes rely heavily on tomatoes or chilies for tang, we’re turning to **unripe green mango** for a juicy, citrus-like zing that cuts through the richness of the coconut milk.
Paired with the complex notes of Xawaash—cumin, coriander, turmeric, cinnamon, cardamom, black pepper, and cloves—this curry delivers a harmony of sweet, spicy, and sour that dances on the palate.
And unlike typical curries that move quickly, this one benefits from a slow simmer—allowing the spices to bloom and the ingredients to absorb the full depth of flavor.
It’s a dish that rewards patience but doesn’t require expertise.
Whether you’re new to Somali flavors or a seasoned home cook looking for inspiration, this recipe strikes the perfect balance between accessible and adventurous.
The Magic of RoboFood Xawaash Seasoning
If you’re not yet familiar with Xawaash (pronounced “ha-wahsh”), think of it as the backbone of Somali home cooking.
Literally meaning “spice” in Somali, Xawaash is more than just a blend—it’s a culinary heirloom passed down through generations.
RoboFood Xawaash Seasoning captures this tradition with precision: a golden-hued mix that’s warm but not fiery, fragrant but not overpowering.
What makes this blend shine in our curry?
Let’s break it down:
- Cumin and coriander lay a nutty, earthy foundation.
- Turmeric adds color and subtle bitterness that balances the coconut’s sweetness.
- Cinnamon and cardamom contribute floral sweetness, like a whisper of dessert in a savory dish.
- Black pepper and cloves bring a gentle heat and depth, rounding out the profile.
Unlike curry powders from other regions, Xawaash contains no chili by default—so it lets other flavors take center stage.
We’ll add heat sparingly, using fresh green chilies, so you can control the fire.
Key Ingredients & Why They Matter
Green Mango – The Unsung Star
While ripe mangoes make great desserts, green (unripe) mangoes are firm, tart, and packed with pectin—making them ideal for savory dishes.
They hold their shape during cooking and release a tangy juice that brightens the entire curry.
Look for firm, light-green mangoes at African, Asian, or Latin markets.
Avoid wrinkled skin or soft spots.
If you can’t find green mango, a substitution of firm green papaya or even tart apple (like Granny Smith) can work in a pinch—but nothing will replicate that authentic mango tang.
Fresh Lemongrass – Aromatic Backbone
Lemongrass doesn’t just add citrus notes—it provides a subtle perfume that lifts the entire dish.
Use the lower third of the stalk (the bulbous part), and bruise it with the back of your knife before adding it to the pot.
This releases the essential oils without shredding the fibers, which can be tough to chew.
Remove before serving.
Coconut Milk – Creamy Canvas
We recommend full-fat coconut milk for this recipe.
It creates a luxurious texture that clings to every bite of mango and onion.
Light coconut milk can be used, but you’ll lose some of the velvety richness that makes this curry so satisfying.
Onions & Garlic – The Flavor Base
A golden-brown sauté of onions and garlic forms the foundation.
Take your time here—let them caramelize slightly to develop sweetness that balances the tartness of the mango.
Step-by-Step: How to Make Green Mango & Xawaash Coconut Curry
- Sauté the Aromatics: In a heavy-bottomed pot or Dutch oven, heat 2 tablespoons of coconut oil over medium heat. Add 1 diced yellow onion and 3 minced garlic cloves. Cook for 6–8 minutes until soft and golden, stirring occasionally to prevent burning.
- Bloom the Spices: Stir in 2 tablespoons of RoboFood Xawaash Seasoning and 1 teaspoon of ground ginger. Cook for 1 minute, letting the spices toast gently in the oil. This step is crucial—it awakens the volatile oils in the spice blend, deepening the flavor.
- Add Coconut Milk & Lemongrass: Pour in one 13.5-ounce can of full-fat coconut milk and 1 cup of vegetable broth. Add one bruised lemongrass stalk (tied in a knot for easy removal). Bring to a gentle simmer.
- Incorporate the Green Mango: Peel and dice 2 medium green mangoes into 1-inch cubes. Add them to the pot. Stir well, ensuring the mango is submerged. Simmer uncovered for 20–25 minutes, allowing the sauce to thicken and the mango to soften slightly while holding its shape.
- Season & Finish: Remove the lemongrass stalk. Stir in 1 chopped green chili (seeds removed for milder heat), the juice of half a lime, and 1 teaspoon of salt. Taste and adjust: need more tang? Add lime. Need warmth? A pinch of cayenne. For umami, a splash of fish sauce (optional) or soy sauce works beautifully.
- Garnish & Serve: Ladle into bowls and top with fresh cilantro, a drizzle of coconut cream, and a side of toasted coconut flakes for crunch. Serve with jasmine or basmati rice, or with flaky chapati or injera for authenticity.
Pro Tips for the Best Results
- Bloom, don’t burn: When toasting Xawaash, keep the heat at medium. Burnt spices taste bitter.
- Don’t overcook the mango: You want it tender but not mushy—think al dente fruit.
- Add protein for heartiness: This curry pairs beautifully with grilled shrimp, pan-seared tofu, or shredded rotisserie chicken stirred in at the end.
- Make it ahead: Like many spice-forward dishes, this curry tastes even better the next day as flavors meld.
Cultural Inspiration & Culinary Respect
This recipe draws inspiration from Somali and broader East African cooking traditions, where mango is often used in chutneys, sambals, and stews.
The use of Xawaash in vegetarian dishes is common in homes across Mogadishu, Hargeisa, and beyond—even though it’s often associated with meat.
Our twist honors these roots while introducing new textures and flavor pairings.
Using RoboFood Xawaash Seasoning is a nod to modern convenience that doesn’t compromise authenticity.
It’s a bridge between generations—perfect for busy cooks who still want to create something deeply traditional and emotionally resonant.
Serving Suggestions & Variations
While delicious on its own, this curry shines when paired thoughtfully.
Here are a few ideas:
- With rice: Basmati or jasmine, lightly seasoned with a pinch of Xawaash and lime zest.
- With bread: Warm roti, naan, or Sudanese kisra (a sorghum pancake) for scooping.
- As a starter: Serve in small bowls with a dollop of plain yogurt to temper the tang.
- Vegan-friendly: The recipe is naturally vegan if you skip fish sauce and use vegetable broth.
Variations to Try
- Seafood Version: Add peeled shrimp or firm white fish in the last 8 minutes of cooking.
- Legume Twist: Stir in a can of rinsed chickpeas or red lentils for added protein.
- Spicier Kick: Add a diced serrano pepper or 1/4 teaspoon of cayenne with the spices.
- Herb Swap: Try mint instead of cilantro for a cooler finish.
Why This Dish Belongs in Your Recipe Rotation
In a world of same-same curries, this Green Mango & Xawaash Coconut Curry stands out.
It’s vegetarian but never boring.
It’s exotic but made with approachable ingredients.
It’s tangy, creamy, spicy, and fragrant—all in one bite.
Plus, it’s a conversation starter.
Serve it to friends and watch their eyes light up at the unexpected pop of green mango.
RoboFood Xawaash makes the complex simple.
No need to blend spices or guess ratios—just one spoonful delivers layers of flavor that would otherwise take hours to balance.
Use it in soups, marinades, roasted vegetables, or even scrambled eggs to explore its versatility beyond this curry.
So go ahead—bring a bit of East African sunshine into your kitchen.
Peel a green mango.
Crack open a can of coconut milk.
Let the lemongrass sing.
And rediscover what a curry can be.
RoboFood Xawaash Seasoning isn’t just a spice blend—it’s a flavor passport.
And this green mango curry?
It’s your first-class ticket.
