This 5 Ingredient Curried Mango Sauce Will Be Your Go To During Grilling Season And Beyond Food

MANGO CURRY

Steps:

• In a bowl, combine mangoes, shallots, green chiles, ginger, garlic, vinegar, and salt and mix well. Set aside for 2 hours.
• In a large saucepan, combine mango mixture and coconut milk and bring to a boil. Reduce heat and simmer for 5 minutes, or until mangoes are softened.
• Have a splash guard and measured spices nearby. Heat oil in a small frying pan over medium-high heat until nearly smoking. Immediately reduce heat to medium. (You can test the heat of the oil by dropping in a couple of seeds. The oil is at the correct temperature when the seeds crackle, but do not burn.) Add mustard seeds and temper for a few seconds, until they stop popping. (Cover with the splash guard, if needed.) Add red chiles and curry leaves and cook for 15-20 seconds. Add the tempered spice mixture to the saucepan and stir to combine.
• Garnish with fried onions (if using). Serve with rice.
• Cooks' Note
• Tempering is a traditional method of extracting optimal flavor from Indian spices, and it is a skill learned with practice! Reducing the heat a little before adding the spices prevents the spices from burning and adding a bitterness to your dish. If they do burn, simply start again with fresh spices.

CHICKEN BREASTS WITH CURRIED MANGO SAUCE

Steps:

• Trim chicken of excess fat and sinew.
• Head oil and butter in pan; add chicken fillets.
• Cook over medium heat for 4 minutes on each side or until lightly browned and cooked through.
• Remove from pan, cover with aluminium foil.
• Keep warm.
• Add spring onions, garlic and curry powder to pan juices; stir over medium heat for 1 minute.
• Add mango, sour cream, mustard and stock to pan.
• Bring to boil, reduce heat; simmer 3 minutes until heated through, stirring occasionally.
• Season, pour over chicken and serve.

CURRIED MANGO SAUCE

Steps:

• Pare mango, cut flesh from pit, and place in blender.
• Heat oil in small skillet over medium heat.
• Add curry powder, stir until blended and remove from heat.
• Add curry mixture and mint to mango.
• With blender running, pour in broth.
• Remove to bowl, add lime juice and salt to taste and stir vigorously.

GRILLED CURRIED MANGOES WITH GINGER ICE MILK

Steps:

• 1 Preheat an outdoor grill or stovetop grill pan to medium-high.
• 2 To cut the mangoes, slice off one of the pointed ends on one of them and stand it up on a cutting board. Using a sharp knife, make a cut from top to bottom, removing one of the wide, rounded sides of the mango from the center pit but keeping the side intact. Repeat with the other side. Also cut away any of the mango flesh around the narrow edge of the pit; reserve that flesh for a fruit salad or another use.
• 3 Peel the two halves removed from the mango, then repeat with the remaining mangoes.
• 4 Mix the olive oil and salt in a bowl and add the mango halves. Use your hands to mix thoroughly so that all the mango pieces are evenly coated with the mixture.
• 5 Grill the mango halves for a minute on each side, using a large spatula to turn them. Remove them to the jelly-roll pan.
• 6 Mix the curry powder and sugar and evenly sprinkle half on the mango halves. Turn the mango halves over and sprinkle the remaining curry mixture on the other side.
• 7 Return the mango halves to the grill for 30 seconds on each side. Remove the mangoes to the pan again.
• 8 To assemble the dessert, place a warm grilled mango half on each of 8 dessert plates. Place a scoop of the Coconut Ice Milk next to it, then sprinkle with a tablespoon of the toasted coconut.
• Serving
• Serve immediately. For advance preparation, you may do the first grilling before serving time, then add the curry mixture and do the second grilling right before serving.
• Storage
• Cover and refrigerate any leftover mango halves if you are not using all 8. They are also good cold.

CHICKEN WITH CURRIED MANGO SAUCE

Steps:

• Sprinkle chicken with 1/4 teaspoon salt.
• Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
• Add the chicken; cook 3 minutes on each side or until done.
• Remove from pan; keep warm.
• Heat 2 teaspoons oil in pan over medium-high heat.
• Add chopped onion and bell pepper; saute 5 minutes, stirring occasionally.
• Add 1/4 teaspoon salt, ginger, curry, coriander, and garlic, and saute 30 seconds.
• Combine broth and cornstarch, and add to pan.
• Bring to a boil, and cook 1 minute, stirring constantly.
• Remove from heat.
• Stir in mango.
• Spoon rice onto each of 4 plates; top with chicken.
• Spoon sauce over chicken; sprinkle with green onions.