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Green mango curry

Green mango curry has 79.2 calories per serving (1 Small Cup) — that's 77.8 calories per 100g. It provides 1.4g protein, 10.6g carbs, and 3.5g fat. With a medium glycemic index (GI: 62), this recipe is suitable for weight loss, heart health. The 3.3g of dietary fiber per serving adds to its nutritional value. It contains anti-inflammatory ingredients like turmeric and ginger.

Track the exact calories and macros of Green mango curry in the Hint app — India's comprehensive recipe and nutrition tracking platform.

Green mango curry
  • Serving Size 1 Small Cup (100 g)
  • Calories79.2 kcal
  • Carbs10.6 g (42.5 kcal)
  • Protein1.4 g (5.6 kcal)
  • Fats3.5 g (31.1 kcal)

Nutrition Label

Green mango curry

  • Serving Size1 Small Cup (100 g)
  • Calories79.2 kcal
  • Carbs10.6 g
  • Fiber3.3 g
  • Sugar4.0 g
  • Protein1.4 g
  • Fat3.5 g
  • Saturated fat0.6 g
  • Mono unsaturated fat1.3 g
  • Poly unsaturated fat1.2 g
  • Cholesterol0.0 mg
  • Sodium212.6 mg

Nutrition per 100g

  • Calories77.8 kcal
  • Carbs10.4 g
  • Fiber3.2 g
  • Sugar4.0 g
  • Protein1.4 g
  • Fat3.4 g
  • Cholesterol0.0 mg
  • Sodium209.1 mg

1 serving = 101.7g

Cooking time: 15 minutes

Serves: 5 persons

Ingredients

Mango green raw
250 Grams
Curry leaves
1 Tea Spoon
Garlic small clove
5 Grams
Onion small
100 Grams
Chillies red
2 Grams
Cumin seeds
1 Tea Spoon
Turmeric powder
0.5 Tea Spoon
Jaggery cane
10 Grams
Rice bran oil
1 Table Spoon
Salt
2.5 Grams
Water
100 Milliliter
Red chilli powder
2 Tea Spoon
Coriander powder
0.5 Tea Spoon

Instructions

1
Wash and boil the mangoes
Wash mangoes under running water and boil them in water until they become soft. Once the mangoes are boiled, drain the extra water and let them cool. Once they are cool enough, peel them and mash the boiled mangoes in a bowl and keep them aside.
2
Add the seasonings
Put a pan over medium flame and heat oil in it. Add curry leaves, dry red chillies and cumin seeds in it and let them crackle for a few seconds. Afterwards, add chopped onion and garlic, and saute for a minute or two till the raw smell goes away. Then, add red chilli powder, coriander powder and turmeric to the pan and saute for a few seconds.
3
Add mashed mangoes and cook it
Finally, add the mashed mangoes to the pan and stir for 2 minutes. Then, add the jaggery, salt, required amount of water for the curry and cook for 10-15 minutes.
4
Serve hot
Once the curry is done, turn off the burner and transfer the curry to a serving bowl. Serve with steamed rice or parathas.

Glycemic Index

62 Medium
Low
Medium
High

Likely to produce a moderate blood glucose rise; pair with protein/fiber for better stability.

How to flatten the spike

  • Pair this dish with a protein source (dal, paneer, eggs, fish, or curd).
  • Add a fiber-rich side salad or non-starchy vegetables.
  • Avoid combining this with another high-carb side in the same meal.

Compare & Substitute

NutrientGreen mango curryAluru Mamidi KuraChawali kaccha ambe rassaKadalann maang
Calories79.2 kcal128.6 kcal128.6 kcal128.6 kcal
Carbs10.6 g16.1 g16.1 g16.1 g
Protein1.4 g5.7 g5.7 g5.7 g
Fat3.5 g4.6 g4.6 g4.6 g
Fiber3.3 g5.7 g5.7 g5.7 g
Sugar4 g1.4 g1.4 g1.4 g
Sodium212.6 mg225.7 mg225.7 mg225.7 mg
Cholesterol0 mg0 mg0 mg0 mg

Health Goals Suitability

Weight Loss

At just 79.2 kcal per serving, this is an excellent choice for weight management. The 3.3g of dietary fiber promotes satiety, helping you feel full longer.

Diabetes

Moderate glycemic index (GI: 62). Adding a fiber-rich side dish can help moderate the blood sugar response.

Muscle Gain

Low protein content (1.4g per serving) — not sufficient alone for muscle building. Combine with high-protein sides like paneer, eggs, chicken, dal, or a protein shake to reach 25-30g protein per meal.

Heart Health

Zero cholesterol and low saturated fat (0.6g) make this heart-friendly. Anti-inflammatory ingredients benefit overall heart health. Contains heart-healthy fats. Low sodium content is ideal for blood pressure management.

PCOS

Moderate-to-high GI (62) can spike insulin — Women with PCOS should pair this with fiber-rich vegetables and a protein source to improve the insulin response. Consider replacing refined ingredients with whole grains or millets.

Thyroid

No goitrogenic ingredients — generally safe for thyroid conditions. The iron content supports thyroid hormone production. The spices aid digestion, which can be sluggish in hypothyroidism.

Portion Guidance

Weight Loss

1 Small Cup (~101.7g). A light, kcal-friendly portion. Pair with roti or salad for a complete meal under 300 kcal.

Muscle Gain

1 Small Cup (~101.7g) plus a protein-rich addition (100g paneer, 2 eggs, or 1 cup dal) to hit 25-30g protein per meal.

Diabetes

1 Small Cup (~101.7g). Pair with whole wheat roti (not rice) to lower glycemic load. Eat protein and fiber portions first, carbs last.

General

1 Small Cup (~101.7g) provides a balanced portion. Adjust based on your daily kcal target — track accurately in the Hint app.

Recipe Modifications

Boost protein

Add 50g paneer, a boiled egg, or a side of sprouted moong dal. Stirring in 1 tbsp of peanut butter also adds 4g protein.

Lower glycemic load

Replace refined flour (maida) with whole wheat atta, or swap white rice with brown rice or millets like jowar/bajra.

Make diabetes-friendly

Replace potato with cauliflower or bottle gourd. Add a squeeze of lemon — the acidity lowers glycemic response.

Meal prep friendly

Green mango curry stores well for 2-3 days refrigerated. Reheat on stovetop for best texture. Prepare ingredients in advance for quick weeknight cooking.

Common Mistakes

Not measuring serving size

Why it matters: The nutrition values are for 1 standard serving. Eating 2-3x the serving means 2-3x the kcal (158.3-237.5 kcal).

Fix: Use the Hint app to scan and log the exact portion you eat for accurate tracking.

Pairing with another high-GI food

Why it matters: Eating rice with another starchy dish doubles the glycemic load, causing sharp blood sugar spikes.

Fix: Choose one carb source per meal. Pair with roti instead of rice, or add a protein-rich side.

Frequently Asked Questions

Scientific References

  1. Increased dietary fiber intake is associated with lower body weight

    Slavin JL (2005). Dietary fiber and body weight. Nutrition.

    DOI: 10.1016/j.nut.2003.09.004
  2. Curcumin in turmeric has significant anti-inflammatory properties

    Hewlings SJ & Kalman DS (2017). Curcumin: A Review of Its Effects on Human Health. Foods.

    DOI: 10.3390/foods6100092
  3. Dietary iron from diverse food sources helps prevent iron deficiency anemia

    WHO (2001). Iron deficiency anaemia: assessment, prevention, and control. World Health Organization.

    DOI: WHO/NHD/01.3
  4. Portion control is one of the most effective strategies for managing calorie intake and body weight

    Rolls BJ (2014). What is the role of portion control in weight management? International Journal of Obesity.

    DOI: 10.1038/ijo.2014.82

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