Mango Curry

I had a mango in the freezer and was trying to figure out what to do with it…And remembered that once upon a time I liked mango chicken curry. But since I’m no longer allowed to eat meat, I decided to try a vegan version instead.

Ingredients (serves 2 normal people, or one hungry person after training!):

  • Flesh of 1 small mango
  • 2 medium tomatoes (get them a little bit squishy, not firm)
  • 1 heaped teaspoon curry powder
  • 1 pinch cayenne pepper
  • 500 grams button mushrooms, sliced
  • 1 teaspoon minced garlic
  • Olive oil spray


  1. Dice the tomatoes and mangoes
  2. Put the mango, tomato, curry powder and cayenne pepper into a blender and pulverise until it’s a liquid (there’ll be seeds from the tomato though)
  3. Spray a frying pan with the olive oil spray and once heated, add the minced garlic.
  4. When the garlic starts to brown, add the sliced mushrooms and cook until they’ve started to soften
  5. Add the mango curry mixture to the frying pan and simmer on medium heat until the mushrooms are cooked through
  6. Take the frying pan off the heat and serve the curry up with some rice (or bread)
  7. EAT!


Mango – not only a dessert option!


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