Curry Chickpea & Mango Mini-Pizzas
Mango and curry are a classic combo in Indian cuisine, and my inspiration for this healthy pizza. The sauce is a delicious blend of spinach, sautéed with onions, tomatoes, and warming spices, to set the foundation for spiced chickpeas and sweet mango. Top it all off with creamy yogurt and fresh cilantro, and you’ve got an easy weeknight pizza that feels over-the-top fancy! Curry Chickpea Mango Pizzas for the weeknight win!
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How do you choose, peel, and eat a mango?
Mangoes are actually native to India, and there are over 1000 different varieties grown today. When you’re choosing a mango, make sure to give it a gentle squeeze (seriously be gentle – mangoes are a very soft fruit when ripe, and you don’t want to damage them!). It should give a little, indicating its ripeness. Ripe mangoes will also be reddish around the top. An all green mango won’t be ripe. Today, we can also buy mangoes conveniently cubed and frozen. This recipe uses fresh mango, but if you have frozen, thaw it first, and you’ll be good to go.
To peel your mango, there’s not really a right way if you’re getting the flesh out! But below I’ve outlined in pictures the two easiest, and most popular methods.
How to peel a mango: method 1
Start with a whole mango 
Remove the skin with a paring knife 
Carefully cut the flesh off the front side of the seed. 
Cut the flesh off the back side of the seed. 
Then cut the remaining flesh from the sides of the seed. 
Cut the mango as needed.
How to peel a mango: method 2
Start with a whole mango 
Slice down the front side of the seed first, then the back side. 
Score the flesh with a paring knife, cutting just to the skin, but not through it. 
Flip the skin inside out, and carefully cut the cubes off the skin. Cut the mango as needed.
Mangoes are naturally sweet – sweeter than most fruits – so snacking on them can be a perfect answer to your sweet tooth! They are also high in fiber, and a great source of vitamins A and C. They also make a great dessert without having to add extra sugar, and they go great in smoothies. Really, the possibilities are endless. I love just eating the cubes by themselves or with a little cinnamon. If you’re wanting more, here are some great Being Nutritious recipes that include mangoes:
What is saag?
I decided to model my spinach sauce after the more traditional saag, popular in Indian cuisine. I won’t pretend my version is in any way traditional, but I was inspired by the flavors and absolute deliciousness of saag. If you’re unfamiliar, saag is a vegetable dish made primarily of leafy greens like spinach, mustard, or collard greens, cooked with spices, and sometimes served with other ingredients like paneer (a type of farmer’s cheese). Even if you think you hate spinach, you should try it – it doesn’t really taste like spinach, nor does it really feel like spinach when you eat it. It’s just all yum!
Tips and substitutions
Here are some delicious possibilities for these pizzas:
- Use either full sized or mini pitas. I’ve used both, and it’s a party either way!
- Use any type of leafy green vegetable in place of spinach – collard greens, kale, mustard greens, etc., will all work! Remove any tough stems first, though.
- Plain yogurt, or your choice of plain plant-based yogurt can be used instead of plain Greek yogurt. You could also use low fat sour cream.
- Use another type of bean in place of chickpeas, like kidney beans, black bean, or navy beans.
- Use any type of onion you have.
- If you would prefer crispier chickpeas, roast them first! Toss them with the spices, and then roast them at 400 degrees F for about 30-45 minutes; more or less depending on how crispy you want them.
If you make Curry Chickpea & Mango Mini-Pizzas, don’t forget to let me know in the comments!
Also check out this Quick Salad Pizza Recipe for more delicious weeknight pizza goodness!
Curry Chickpea & Mango Mini-Pizzas
Fast and healthy Indian-inspired pizza. Traditional? No. Delicious? YES!
Ingredients
Sauce
- 1 Tbsp Olive oil
- ¼ Red Onion, chopped
- 2 Garlic cloves, minced
- 1 tsp Coriander
- ½ tsp Cumin
- ¼ tsp Salt
- Pinch Cayenne pepper (optional)
- 1 medium Tomato
- 6 oz Spinach
- 1 Tbsp Lemon juice
Chickpeas
- 1 cup Chickpeas, drained, rinsed, and patted dry
- 1 tsp Olive Oil
- ½ tsp Curry powder
- ½ tsp Garam Masala
- ¼ tsp Garlic powder
- ¼ tsp Turmeric
- ⅛ tsp ground Pepper
- Pinch Cayenne pepper or to taste
For assembly
- 4 Whole Grain Pitas
- 1 Mango, diced (about 2 cups)
- Fat Free Greek yogurt for garnish
- Cilantro for garnish
Instructions
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Preheat oven to 425 degrees.
To make the sauce
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Heat oil in a large pan over medium heat.
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Add onion and garlic, and sauté until softened.
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Add the spices, salt, and tomato to the pan, and continue to cook until the tomato releases its juice.
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Add the spinach, stir, and put a lid on the pan. Continue to cook, stirring occasionally, for 10 minutes.
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Pour the spinach mixture and lemon juice into a blender or food processor, and process on high until smooth. Scrape down sides as needed. If the mixture becomes too thick, add a little water or vegetable broth.
Prepare the chickpeas
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Combine spices for chickpeas in a small bowl, and mix with chickpeas and oil.
Assemble and bake
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Arrange the pitas on a baking sheet in a single layer.
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Divide sauce, chickpeas, and diced mango among the 4 pitas.
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Bake for 10 minutes until warmed through.
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Garnish with yogurt and cilantro, if desired.
This recipe was originally published on February 26, 2019. It has been revised (both photos and recipe), and republished on January 28, 2021.
