This dish is best kept for the summer months, but as my daughter insisted on trying it out now, how could I refuse? Just make sure the mango is nice and ripe, and sliced as thinly as possible too.
As you can see from the photograph, I cubed the mango instead of slicing it, so the texture wasn’t quite as soft as I’d prefer. However, it still tasted juicy and delicious, and packed full of goodness too.
Great for a summer party or BBQ.
Prep time: 10 minutes. Cooking time: 10 minutes.
1 tbsp vegetable oil
1 tbsp brown mustard seeds
1 onion, thinly sliced
15-20 small dried curry leaves
½ tsp dried chilli flakes
1 tsp peeled and grated fresh root ginger
1 green chilli, deseeded and sliced
1 tsp turmeric
2 giant mangoes (or 3 standard size mangoes), peeled, stoned and thinly sliced.
400 ml (14 fl oz) or large pot of natural yogurt, lightly beaten
Warm chapattis, to serve.
1. Heat the oil in a large saucepan until hot, add the mustard seeds, onion, curry leaves and chilli flakes and fry, stirring, for 4-5 minutes until the onion is soft.
2. Add the ginger and chilli and stir-fry for 1 minute, then add the turmeric and stir to mix well.
3. Remove the pan from the heat, add the mangoes and yogurt and stir constantly until well mixed. Season with salt.
4. Return the pan to a low heat and heat throught for 1 minute, stirring constantly. Do not let it boil or the curry will curdle. Serve immediately with warm chapattis.