3 fresh mangos, ripe but not too soft, peeled and chopped into 1” pieces
1 tablespoon olive or coconut oil
2 teaspoons chile flakes
1 cup red onion, diced small
2 tablepoons grated ginger
1 apple, gala or pink lady are my favorites in this dish, diced
2 tablespoons finely chopped mint
1 lime – zested and juiced
¼ cup unsweetened pineapple juice
2 tablespoons apple cider vinegar
¼ cup agave syrup or honey
1 tablespoon curry powder – there are many types of curry powder on the market –from mild to very hot. Choose one that suits your taste. If you like Thai curry paste works well in this dish also.
How to peel the mango
The pit of a mango is shaped like an oblisk.
Cut on either side of the pit to give you two large pieces.
Slice the flesh into 1” strips. Cut down to the skin but not through the skin
You can now peel the skin away from the flesh.
Slice the strips into 1” cubes.
Next cut off the side pieces and peel the skin from the flesh.
You can use a sharp knife to peel the skin off but be careful since the flesh of the mango is quite slippery.
Combine the pineapple juice, vinegar, agave or honey and curry powder in a bowl and set aside.
Prepare the dish
Heat the oil in a skillet and add the chile flakes. Sauté quickly, making sure not to burn the chile.
Add the onion to the pan, sprinkle with a little sea salt. Cook the onions until tender and translucent. Add a little water to the pan if needed to prevent burning.
Next add the ginger and cook for another minute or two.
Then add the diced mango to the pan and cook for another minute or so.
Finish the dish
Add the mixed seasonings to the pan. Bring to a simmer. Cover the pan, turn heat to low and simmer for up to 20 minutes, stirring regularly.
Add the apple, lime zest, lime juice and mint and simmer for another 10 minutes, stirring regularly.
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