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.