Mango Curry

We attend a children’s group at our local Discovery Museum. Each week has a different theme, and once a month the theme is food. Last week it was all about mangoes. Winner for this little dude who sometimes eats mangoes on a daily basis for breakfast. There was a new-to-us variety, ataulfo mango….which was of course on sale that week at Whole Foods who sponsors. When I shot a photo over to Dizzle of the little guy in mango heaven, his response was “mango curry!”. That’s just how things happen around here. Random. I happily obliged.

This curry is ridiculously simple. It can be done with fresh mango or frozen chunks. Now that I learned how to easily process a mango, I’ll use the fresh ones much more often! (similar to  avocado…slice long ways on each side of pit, then score and scoop out chunks. no messy peeling!)

Mango Curry
Serves: 2
  • 1 red onion diced
  • 2 TB yellow curry paste
  • several sprigs basil
  • 1 mango cut into chunks
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 2 servings tofu
  • 2 servings whole grain rice, prepared according to pkg instructions
  1. Heat pot to medium high. Add onions. Cook and stir for a couple minutes. Add curry paste, most of the basil, coconut milk, and stock. Heat until combined and onions are desired tenderness, a few minutes.
  2. Divide rice into two bowls. Top with mango, tofu, and curry. Garnish with more basil.

As usual I like to heat things up. The yellow is spicy on its own, but I add ground habanero or ghost pepper powder.

This can easily be doubled for 4 or leftovers using 1 can coconut milk, 1 “can” vegetable stock, and 2 mangoes.

In the past I’ve made the little guy his own mango curry. The yellow paste is too spicy, so I omit it all together and just add a little curry powder and a splash of lime juice.



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