3 ripe champagne mangoes. Make two clean cuts on either side of the seed. Make criss-cross cuts in each slice of mango, the way you would to dice an avocado, and slide them off the skin with the help of a spoon, again just like you would an avocado.
1 cup canned coconut milk (the thick part). If you're using fresh coconut milk, use two cups of the first extraction and skip adding any water.
2 dry red chillies, like arbol or Kashmiri chillies.
1½ tsp mustard seeds
1 tsp vegetable oil
A generous pinch of asafetida or hing (optional)
¼ tsp turmeric
1 sprig of curry leaves
2 tsp grated jaggery or sugar
Grind together the coconut milk, ½ cup of the mango flesh, chillies and ½ tsp mustard seeds. Set aside.
Heat the oil and add the remaining mustard seeds. When they sputter, add the curry leaves, turmeric and asafetida, if using.
Add the mangoes and the ground coconut milk paste. Add a cup of water and stir the jaggery or sugar. Add salt to taste.
Heat through until the coconut milk barely simmers. Turn off the heat and serve hot or warm with rice.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/2014/04/mango-curry.html