Secrets of the Tangy Mango Curry: A Flavorful Fusion Recipe You

Today’s Special: Tangy Mango Curry

Hey there, foodies! Today, I’m excited to share a vibrant and flavorful dish that’s perfect for those warm summer evenings when you crave something bright and zesty. This tangy mango curry is a delightful fusion of tropical sweetness and savory spices that will transport your taste buds to paradise. Let’s dive into the recipe!

Ingredients:

• 1 large ripe mango, diced (about 300g)
• 1 can of coconut milk (400ml)
• 1 red bell pepper, sliced
• 1 onion, chopped
• 1 can of chickpeas, drained and rinsed (240g)
• 2 tablespoons of curry powder
• Juice of 1 lime
• Fresh cilantro for garnish
• Salt and pepper to taste

Kitchen Tools:

• chef’s knife
• cutting board
• large skillet
• wooden spoon
• can opener

To start, heat a splash of oil in a large skillet over medium heat. Add the onions and bell pepper, and sauté until softened, about 5 minutes. Next, sprinkle in the curry powder and stir until fragrant, about 1 minute.

Now, add the diced mango, chickpeas, and coconut milk to the skillet. Let everything simmer together for another 10 minutes, allowing the flavors to meld and the mango to soften slightly. Season with salt, pepper, and a squeeze of fresh lime juice for that perfect balance of sweet and tangy.

Once the curry has thickened and the vegetables are tender, give it a final taste and adjust the seasoning if needed. Serve your tangy mango curry hot, garnished with fresh cilantro for a pop of color and herbal freshness.

This dish weighs approximately 1100g once cooked, making about 4 servings. Each serving is around 275g, with an estimated calorie count of 350 per portion.

One unique tip for this recipe is to sprinkle some toasted coconut flakes on top for an extra layer of texture and tropical flair!

I hope you give this tangy mango curry a try and let its sunny flavors brighten up your day. Feel free to customize it with your favorite veggies or protein for a personalized twist. Happy cooking!