Best Curried Mango Trinidad Recipes

Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
3 to 4 fresh hot chiles, chopped
4 teaspoons curry powder
2 teaspoons amchoor masala
1 teaspoon ground cumin
1/4 cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled, the flesh taken off the stone and cut into 3/4-inch squares
5 tablespoons dark brown sugar
1 1/2 teaspoons salt

Steps:

Put the onions garlic and green chilies into an electric blender. Add 4 to 5 tablespoons of water and blend until you have a smooth paste. Set aside. Combine the curry powder, anchoor masala, and cumin in a small bowl. Add 4 tablespoons of water, mix, and set aside. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for 8 minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for 1 minute and put in the mango pieces. Stir once or twice to mix. Now put in 1 1/2 cups of hot water, the sugar, and salt and bring to a simmer. Stir now and then and simmer gently, uncovered, for 15 minutes.

Curried Mango - Trinidad image

Provided by WizzyTheStick

Categories Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

4 -5 green mangoes
2 tablespoons trinidadian curry powder
1 cup water
1 tablespoon vegetable oil
2 garlic cloves, shredded
1 teaspoon salt
2 tablespoons sugar
hot pepper (optional) or west indian pepper sauce (optional)
2 teaspoons massala mixed spice (preferably anchar massala but garam massala will work as well)

Steps:

Cut mango lengthwise through the seed into 6 or eight pieces.
Discard inner part of seed. Wash and set aside.
Mix curry powder in 1/2 cup water to make a paste.
Heat oil in heavy pot, add curry paste and cook stirring constantly over low heat for a minute.
Add mangoes and stir to coat with curry.
Add remaining water, garlic, salt sugar and hot pepper.
Lower heat, cover and cook until mangoes are tender and liquid has evaporated, add more water if needed.
Taste mango and add more sugar if mangoes are too tart.
Sprinkle with anchar massala and stir well.
Remove from the heat.
Adjust salt and pepper.