Is Mageiro free to use?

Yes! Mageiro offers a free plan with access to hundreds of recipes, basic meal planning, and a smart shopping list. Upgrade to Premium anytime for the full experience.

Can I customize recipes for dietary restrictions?

Absolutely. Set preferences like vegan, gluten-free, keto, and more during onboarding. Mageiro filters recipes to match your dietary needs.

How does the grocery list feature work?

When you add recipes to your meal plan, Mageiro compiles all ingredients into one organized list. Check off items as you shop — no more forgotten ingredients.

Is Mageiro available on both iOS and Android?

Yes! Available on both Apple App Store and Google Play. Your account syncs across all devices seamlessly.

Main Course

Manga Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

2 nos Raw Mango
21/2 tsp Red chilly powder
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 cup Thick coconut milk
11/4 cup Thin coconut milk
Salt, to taste
2 Stem Curry leaves
2 tsp Oil Coconut oil is best
11/2 tsp Oil
3/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds (Uluva)
1 Stem Curry leaves
4 nos Whole red chillies broken into two (Kollamulaku)

Preparation

Step 1
Cut mango into small pieces without skin.
Step 2
Roast red chilly powder and coriander powder.
Step 3
Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil. Leave it for ten minutes.
Step 4
Cook the above mixture in thin coconut milk on a medium flame.
Step 5
When it is cooked and the gravy becomes thick, add thick coconut milk.
Step 6
Keep the flame in minimum, until oil appears on top of the curry.
Step 7
Do not boil the curry on medium and high flames, after adding thick coconut milk.
Step 8
Switch off the gas and leave it for two minutes. 8)Heat the oil in a pan.
Step 9
Add mustard seeds and let it allow to crackle.
Step 10
Add fenugreek, curry leaves and broken red chillies.
Step 11
Pour it into the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Main Course

Ari Pappadam - Vishu Special

A traditional Kerala sweet snack made with care and a generous hand of ghee. The kind of thing grandmothers make for ...

30 min|6 servings|4

Main Course

Avial - Traditional Recipe

A medley of vegetables cut into long batons, simmered until just tender, and bound with a rough-ground coconut paste ...

45 min|2 servings|4

Snacks

Aval Nanachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

20 min|2 servings|4

Payasam

Aval Payasam | Poha Kheer

This mixed, also known as Poha Kheer, is a cherished dessert in Indian households.

40 min|10 servings|5

Main Course

Manga Curry

Rich, fragrant, and full-bodied — this mixed curry gets its depth from slow-cooked shallots and a careful balance of chilli heat and tang. Serve with appam, rice, or porotta.

Ingredientsfor 4 servings

2 nos Raw Mango
21/2 tsp Red chilly powder
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 cup Thick coconut milk
11/4 cup Thin coconut milk
Salt, to taste
2 Stem Curry leaves
2 tsp Oil Coconut oil is best
11/2 tsp Oil
3/4 tsp Mustard seeds
1/4 tsp Fenugreek seeds (Uluva)
1 Stem Curry leaves
4 nos Whole red chillies broken into two (Kollamulaku)

Preparation

Step 1
Cut mango into small pieces without skin.
Step 2
Roast red chilly powder and coriander powder.
Step 3
Mix the mango with roasted powders, turmeric powder, salt, curry leaves and oil. Leave it for ten minutes.
Step 4
Cook the above mixture in thin coconut milk on a medium flame.
Step 5
When it is cooked and the gravy becomes thick, add thick coconut milk.
Step 6
Keep the flame in minimum, until oil appears on top of the curry.
Step 7
Do not boil the curry on medium and high flames, after adding thick coconut milk.
Step 8
Switch off the gas and leave it for two minutes. 8)Heat the oil in a pan.
Step 9
Add mustard seeds and let it allow to crackle.
Step 10
Add fenugreek, curry leaves and broken red chillies.
Step 11
Pour it into the curry.

Tip

Taste the gravy before adding the main ingredient. It should be well-seasoned and balanced on its own — the protein or vegetable will dilute it slightly.