Sri Lankan Mango Curry

Ingredients

• 3 mangoes (1 ½ lbs mangoes, with the seed)
• 3 tbsp coconut oil (or neutral oil)
• 2 garlic cloves (chopped)
• ½ medium red onion (sliced)
• 1 tbsp mustard seeds
• 1 ½ tsp curry powder
• 1 - 2 tbsp sugar (as needed)
• 1 ½ tsp cayenne pepper
• ¼ heaped tsp salt (plus more to taste)
• ½ cup water
• 2 tbsp desiccated coconut
• ¼ cup coconut milk
• 2 serrano pepper slices (cut lengthwise or across, and de-seeded if you prefer your curry to be less spicy)
• ¼ tsp white vinegar

Steps

1. 1

   Wash and cut the mangoes. To cut the mangoes - slice off the top stem, and then slice off the cheeks of the mangoes. Cut the sides off the mango seed. Then cut each mango cheek into 3 strips, so that all the mango pieces are roughly equal in size. You will end up with 8 mango pieces plus the seed, per mango.

2. 2

   Heat 3 tbsp of coconut oil (or any neutral oil) in a large non-stick saucepan. Add the sliced onion, garlic and mustard seeds. Saute for a few minutes until the onions have softened.

3. 3

   Add the curry powder, 1 tbsp sugar, cayenne pepper and salt. Mix for a few seconds to heat the curry powder until you can smell the spices.

4. 4

   Add water, desiccated coconut and coconut milk, and mix through and heat to simmer.

5. 5

   Add the mangoes, serrano pepper and white vinegar and gently mix to coat the mangoes with the spices. Cover and let the mango curry simmer for 15 - 20 minutes, stirring gently every 5 minutes, until the mango flesh has softened, but not mushy.

6. 6

   Halfway through the cooking process, taste the curry and season to taste. Add the extra 1 tbsp sugar if needed (if your mangoes are particularly sweet, you may not need this extra sugar). Stir to combine, and cook for the remaining time.

7. 7

   Serve hot with rice. Enjoy!