Fajeto Mango Curry Soup

(2021 Pairings - India - Asia) From Gujarat - A hot, tangy soup sweetened with ripe mango and jaggery, cooked with ground turmeric, fresh ginger, chiles, clove, and cinnamon and garnished with cilantro leaves. Served with steamed rice.

Fajeto Mango Curry Soup

Total TimeTotal Time: 70 minutes

ServingsServings: 10


2 Tablespoons ghee

1-½ teaspoons fenugreek seeds divided

1-½ teaspoons cumin seeds divided

8 each dried red chilis divided

1 each cinnamon sticks broken in half

1 teaspoon chili powder

2 cups Indian Dahi yogurt

⅓ cup chickpea flour

2 Tablespoons minced ginger

3 each green chilis minced

⅓ cup jaggery well chopped

¼ cup vegetable oil

1 teaspoon yellow mustard seeds

4 each whole cloves

½ teaspoon asafetida

20 each curry leaves

1 teaspoon ground turmeric

1-½ cups DOLE Chef-Ready Cuts Mango Cubes thawed

2-½ cups mango puree

5 cups water

2 Tablespoons tempered oil sub-recipe

5 cups cooked basmati rice

⅓ cup to garnish Chopped fresh cilantro

Nutrition Facts


  1. Tempering Oil Directions:

    1. Heat ghee in a skillet over medium-high heat.

    2. Once fat is pre-heated add ½ tsp fenugreek seeds, ½ tsp cumin seed, 4 red chilis and a half cinnamon stick. Toast, while stirring constantly until fragrant and seeds begin to brown.

    3. Remove from heat, strain through a mesh sieve, and stir in the chili powder.

    4. Set aside.

  2. Fajeto Directions:

    1. Place yogurt, chickpea flour, ginger, green chilis, and jaggery into the vessel of a food processor or blender and blend until smooth, reserve.

    2. Place a skillet over high heat and add the vegetable oil. Once the oil is preheated add 1 tsp fenugreek seed, 1 tsp mustard seed and 1 tsp cumin seeds. Then add ½ cinnamon stick, cloves, and asafetida. Toast spices until fragrant.

    3. Add 4 red chilis and curry leaves. Sauté until leaves are cooked and crisp.

    4. Add yogurt paste, mango puree, turmeric and water and stir until incorporated.

    5. Simmer uncovered for 20 minutes and add the mango cubes. Simmer for another 5 minutes until mangos are tender and soup is silky, continue simmering to achieve desired texture if necessary.

    6. Pour tempered oil over the fajeto soup and stir.

  3. To Serve:

    1. Place 3/4 cup of fajeto into a bowl and top with 1/2 cup of warm basmati rice. Garnish with cilantro and serve warm.

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