Ingredients:

  • 2 tbsp coconut oil
  • 1 medium (110g) yellow onion, finely diced
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 3 green chilies, slit lengthwise
  • 1 tsp turmeric powder
  • 1 tbsp mild curry powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups (300g) ripe mango, peeled and cubed
  • 1 can (400ml) full-fat coconut milk
  • 1/2 cup water or vegetable broth
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig fresh curry leaves
  • 1 dried red chili, broken in half

Instructions:

  1. Peel and cube the mangoes; pulse half of the mango cubes in a blender until smooth, leaving the other half as chunks.
  2. Heat 2 tbsp of coconut oil in a pot over medium heat and sauté the diced onions until translucent and slightly golden.
  3. Stir in the ginger paste, garlic paste, and slit green chilies; cook for 2 minutes until fragrant.
  4. Lower the heat and stir in turmeric powder, curry powder, salt, and black pepper.
  5. Add the mango puree and mango chunks, stirring well to coat the fruit in the spices.
  6. Pour in the coconut milk and water; simmer gently for 8–10 minutes until the sauce thickens and mango chunks are tender.
  7. In a separate small pan, heat 1 tbsp of coconut oil until shimmering; add mustard seeds until they pop, then toss in curry leaves and the dried red chili.
  8. Immediately pour the sizzling oil and spice mixture over the simmering curry, stir once, and remove from heat.