When the tropical summer gives you mangoes, why not make Chakkarai Maanga out of them. Familiar palates will definitely have their mouths watering by the mere mention of the name, and those not so familiar with Chakkarai Maanga, well just imagine semi-ripe mangoes cooked to soft perfection in sugar and a spice blend, then tempered with curry leaves, mustard seeds and dried red chilli. Tempting isn’t it?
The name Chakkarai Maanga, in Tamil, literally means ‘sugar and mango’; a term that has probably originated among early Tamil immigrants to Mauritius to denote a very typical south indian preparation known as the Maanga Pachadi. The Maanga Pachadi is very similar to the Chakkarai Maanga, the difference being that Jaggery is used instead of sugar. And in India, the mangoes are not cooked with the skin. Today the term prevalent in Mauritius is ‘Sacray Manga’, a creolised version of the original Tamil name.
Sacray Manga is an dispensable part of the Mauritian ‘7 carri’. But it is also enjoyed on its own, specially during Mango season. 🙂
I share with you the recipe of Sacray Manga as traditionally prepared in my home, which is quite similar to the Indian version. There are several ways of preparing the sacray manga.
- 3 Large semi-ripe mangoes cut into quarters
- 1 to 2 cups of white sugar (according to taste, brown sugar can also be used)
- 3 cardamom pods
- Curry leaves (around 7)
- 1 teaspoon mustard seeds
- Half teaspoon grated ginger
- 2 dried red chillis, chopped
- 2 cups of water
- Mint leaves to garnish (opitional)
- In a pan, put the mangoes along with water and cook till mangoes are soft
- Add sugar and let dissolve completely
- Add slit cardamom pods and ginger
- Let the sugar and mango mixture thicken
- In another pan, heat some ghee or oil, add mustard seeds and let them crackle
- Add red chillis
- Add curry leaves
- Pour the mixture on the mango and sugar mixture and stir well.
- Leave on the heat for 1-2 mins and take off.
- Let sit for some time then serve.
Have a great summer ahead!
Till next time, Bon appetit! 🙂
Copyright: Devaraj Moothoosamy. No parts of this article (including pictures) can be copied and reproduced without prior authorisation from the author. Ethical and respectful sharing is allowed, from the original source.