Tangy Mango Coconut Curry

A delightful blend of tropical flavors in a vibrant curry that tantalizes the taste buds with tangy mango and creamy coconut.

Tangy Mango Coconut Curry

Tangy Mango Coconut Curry



  • 2 ripe mangoes, peeled and diced
  • 1 can (14 oz) coconut milk
  • 2 tablespoons red curry paste
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 cup vegetable broth
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • Fresh cilantro for garnish
  • Cooked rice for serving



  1. Heat a large skillet or pan over medium heat. Add a splash of oil.
  2. Sauté the chopped onion and garlic until fragrant.
  3. Add the red curry paste and stir for a minute to release its aromas.
  4. Add the sliced bell pepper and diced mangoes. Cook for a few minutes until they begin to soften.
  5. Pour in the coconut milk and vegetable broth. Stir well.
  6. Season with soy sauce and brown sugar. Simmer for 10-15 minutes.
  7. Adjust seasoning if needed. The curry should have a perfect balance of sweetness and tanginess.
  8. Serve the tangy mango coconut curry over cooked rice.
  9. Garnish with fresh cilantro before serving.


Prep Time: 15 minutes

Cook Time: 20 minutes


Yield: 4 servings


Nutritional information: Calories per serving – 320 kcal, Total Fat – 22g, Carbohydrates – 30g, Protein – 5g

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