Best 3 Curried Mango Trinidad Recipes

**Embark on a Culinary Adventure with Curried Mango: A Symphony of Flavors from Trinidad**

Prepare to tantalize your taste buds with the vibrant flavors of Curried Mango, a delectable dish that captures the essence of Trinidadian cuisine. This culinary masterpiece is an enticing blend of sweet and savory, with tender chunks of mango enveloped in a fragrant and flavorful curry sauce. The symphony of spices, including turmeric, cumin, and coriander, dances on your palate, while the subtle heat of Scotch bonnet peppers adds a touch of warmth. Served alongside fluffy rice or aromatic roti bread, Curried Mango is a delightful journey for the senses, offering a taste of the Caribbean's rich culinary heritage. This article presents a curated collection of Curried Mango recipes, each offering unique variations on this beloved dish. Whether you prefer a classic rendition or a contemporary twist, these recipes will guide you in creating an unforgettable culinary experience.

Here are our top 3 tried and tested recipes!

TRINIDADIAN MANGO CURRY

Trinidadian Mango Curry image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

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

Curried Mango - Trinidad image

Green mangoes are used in this recipe and they take on the role of a vegetable side dish that complements meat or vegetarian meals.

Provided by WizzyTheStick

Categories Mango

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

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.

CURRY MANGO

Curry Mango image

Provided by Felix (Simply Trini Cooking)

Categories Vegetarian

Time 50m

Number Of Ingredients 12

Ingredients

1 hot pepper
2 cloves garlic (chopped)
5 leaves chadon beni
5 mangoes (half ripe)
3 tbsp curry
2 tbsp water (to mix curry)
1 tsp saffron powder
1 tsp geera powder (cumin)
2 tbsp salt *
3 tbsp sugar (or to taste)
2 tbsp su flower oil
*Note: It is recommend to those suffering from hypertension to reduce the salt content in this recipe to at least 1 tsp.

Steps:

Cut up the mango and clean. There is a semi- transparent lining that has to be removed together with the pieces of the seed.
Add the salt and boil the mangoes. Drain and set aside.
Mix the curry, saffron, geera powder and water. Saute the garlic and hot pepper. Add the curry mixture and cook for about two minutes.
Add the sugar to the mangoes then pour into the pot and evenly coat with the curry. Pour a little water and add the chadon beni.
Cook for another 5 -7 minutes to allow the curry. To infuse and water to evaporate. The mango should have a semi dry, paste like consistency when done. Season to taste and serve.

Tips:

Choose the right mangoes: For the best flavor and texture, choose ripe but firm mangoes that are not too soft or mushy.
Use a sharp knife: A sharp knife will help you cut the mangoes cleanly and evenly.
Be careful not to overcook the mangoes: Mangoes should be cooked until they are tender but still retain their shape and color.
Add some heat: If you like spicy food, add some chili peppers or curry powder to the recipe.
Serve with rice or roti: Curried mango is traditionally served with rice or roti, but it can also be served with other dishes such as chicken, fish, or tofu.

Conclusion:

Curried mango is a delicious and versatile dish that can be enjoyed as a main course or side dish. It is a great way to use up ripe mangoes and is a perfect dish for a summer meal. With its sweet and tangy flavor, curried mango is sure to be a hit with everyone who tries it.