Rated 5.0 stars by 1 users
Entrees
Indian
2-4 servings
20 minutes
25 minutes
Coconut Mango Curry is a creamy, aromatic Indian entrée that balances the natural sweetness of ripe mangoes with coconut milk, warming spices, and a gentle touch of heat. Rich yet refreshing, this vibrant curry pairs beautifully with basmati rice or warm naan for a comforting, tropical-inspired meal.
2 ripe Tree-Ripened Mangos, peeled and diced
1 cup coconut milk
1 Melissa’s Perfectly Sweet Onion, finely chopped
2 cloves garlic, minced
1-inch ginger, grated
1 green chili, chopped
1 teaspoon mustard seeds
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
A pinch of red chili powder (adjust to taste)
Salt, to taste
1 tablespoon cooking oil of choice
Fresh cilantro for garnish
Heat oil in a heavy-bottomed pan or Dutch oven. When oil is shimmering, add mustard seeds, and let them splutter.
Add chopped onions, and sauté until translucent (3-5 minutes).
Stir in garlic, ginger and green chili, and cook for 1 minute.
Add turmeric, cumin, coriander and chili powder, stirring briefly.
Pour in coconut milk, and bring to a gentle simmer.
Add diced mangoes. Cook until they have softened slightly but still retain their shape (5-7 minutes).
Add salt to taste, and stir. Allow curry to rest for 5-10 minutes before serving.
Garnish with fresh cilantro.
Serve hot with steamed basmati rice, naan or roti for a delicious, creamy meal.
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