I fell in love with this amazing Caribbean dish at the age of 8. My Aunt Karen shared her Guyanese version of curry mango with me after picking some green mangoes from our backyard. In an effort to save good fruit for a later date islanders tend to pick fruit while it’s still green to avoid hungry birds and bats. We set aside a stash for ripening and used the remainder for a delicious pot of curry mango. Curry mango may be eaten by itself, although its mostly served alongside chicken, fish, or beef with rice.
- 5 mangoes (half-ripe)
- 5 leaves of cilantro (chadon beni)
- 1 hot pepper (habanero, chili, etc.)
- 2 cloves garlic (chopped)
- 3 tbsp curry
- 2 tbsp water (for curry)
- 1 tsp saffron powder
- 1 tsp cumin (geera powder)
- 2 tbsp salt
- 2 tbsp oil
- sugar (to taste)
- black pepper (to taste)
1.Cut up the mango and remove the inner lining that holds the seed and the seed itself.
2. Add salt and boil the mangoes.
3. Drain and set aside.
4. Mix the curry, saffron, cumin, black pepper, and water together.
5. Saute the garlic and hot pepper in a pot.
6. Add sugar to the mangoes that have been set aside.
7. Add mangoes to the sauteed pot of garlic and hot pepper.
8. Then pour curry mix into pot distributing evenly.
9. Add a little water and sprinkle the cilantro in.
10. Cook for about 5 -7 minutes to allow the curry to infiltrate and the water to evaporate. The mango should have a pasty consistency when cool. Season to taste and serve.
I sometimes add more pepper or sugar according to how sweet or sour the mangoes are. The dish should be semi-sweet with a spicy taste.
Over the weekend (Sunday) I had the pleasure of attending the 15th Annual Mango Melee and Tropical Fruit Festival on St. Croix. This was a new experience for me as I had never attended the event or been to the botanical gardens. As I walked through the pathways of the St. George Village Botanical Gardens, I took in not only the beautiful surroundings but also the aroma of fruits and cooked food alike. Vendors lined the paths with tropical drinks, fruits for sales, pastries, local delicacies, arts and crafts, and plants all for sale. I especially enjoyed a fruit-filled smoothie by the Country Snack Stand (their located on Mahogany Road in the Rain Forest).
The event, which benefits the botanical garden, features food and craft vendors, educational workshops, culinary competitions, mango eating contests, mango and tropical fruit tastings, a mega-mini mango contest, garden tours, and a silent fruit auction. Approximatley 4,000 attendees came out this year in support of the event.
This year’s “Mango Dis, Mango Dat” Competition winners included:
Sweets – Sue Lakos, Mango Crunch
Stuff – Ralston and Eunice Ambrose, Mango Chicken Fiesta
Sips –1st Martha Jean-Pierre- Martha’s Specialty 2nd-Zandra Petersen- Mango Liqueur
Salsa – 1st Don Bailey- Tarragon Mango Dip; 2nd Patasha Tracey- Spicy Mango Salsa
Sweets – 1st Sharon Grimes- Mangoes on Snow; 2nd Debi George- Mango Peach Crisp
Stuff – 1st Zandra Petersen- Mango Bread; 2nd Zandra Petersen- Mango Butter
Winners of the mango eating competition:
Junior Division-Adrian Pierce Encarnacion
Adult Division-Olubayo Kaza
The event concluded with a silent auction of fruits in the Great Hall and a crowd dancing to the Electric Slide on the front lawn.
Check out this video courtesy of CBS News 2 VI:
For more information on the event and St. George Village Botanical Gardens visit: www.sgvbg.org
- Mango Melee: Takes Over Botanical Gardens Sunday (caribvue.com)
Mango Melee is always a big, big event, but this year it’ll also be small. Maybe even tiny.
The annual celebration of the Caribbean’s iconic fruit, Mango Melee will be held from noon to 6 p.m. Sunday at the St. George Botanical Garden. The event includes cooking competitions, plant identification contests, the ever-popular mango eating contest, and this year organizers are trying a new contest – the Mega Mini Mango Contest.
People can bring their biggest or the smallest full, mature mango to enter in the contest. Winning mangos will be judged by weight.
The new competition is part of the sponsors’ efforts to make the event “bigger and better” every year, according to David Hamada, director of the botanical gardens.
Each year the Melee has a “featured fruit” that shares the spotlight with mangos. This year it’s pineapples, Hamada said. Different varieties of the hundreds of locally grown pineapple types will be available for comparison.
The Mango Dis, Mango Dat contest offers mango cooking competition in four food categories for both professionals and amateurs. The registration deadline is Thursday.
Judging for Mango Dis, Mango Dat will begin about 1 p.m. Sunday, and winners are scheduled to be announced at 1:30 p.m.
Regstration for the mango-eating competition will begin at 4:30 p.m., and the contests will begin at 5 p.m. There will be openings for 10 children, who are required to eat five mangos as fast as they can, and five for adults, who eat 10.
The day also includes educational workshops, tasting of mango and tropical fruits, garden tours, food and craft vendors, farmers, nursery sales, a fruit auction, mango and tropical fruit display, and live entertainment by DJ Swain and the Superior Court Rising Stars Steel Orchestra.
V.I. Sea Trans will offer ferry service to and from St. Thomas for the event. A Mango Melee ferry will leave St. Thomas at 9:15 a.m. Sunday and sail to the Frederiksted pier, rather than Christiansted. The ferry departs from Frederiksted for the return trip to St. Thomas at 6:15 p.m.
More information on Mango Melee can be obtained by calling 340-692-2874. opportunities are available.
Author: John Baur