Curried Mango

I have loved this dish from my mom since I was a kid, and still love it! Those who love unique spicy foods from the Caribbean and India will love this as much as I do. The longer it stays in the fridge the better it tastes as the spices have more time to mingle.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  large green mangoes
• 2  tablespoons  oil
• 1  small onion, chopped finely
• 3  large garlic cloves, minced
• 1  tablespoon  biryani spice mix (if you don't have ready biriyani seasoning, combine the following ingredients, using 1/2 tsp for eac)
• 1  tablespoon curry powder
•  water

Directions

1. Prepare a small pot of water and place on open stove.
2. Cut up the mangoes into pieces and discard the seeds.
3. Once water is boiling, place the mango pieces into the pot and boil for 20 minutes or so. This will soften the fruit a tad and remove some of the acidity as well. Remove the mangoes from the water and keep them to the side.
4. In a small bowl, put the biriyani seasoning and curry and just a enough water to make a paste equivalent to the consistency of toothpaste. Place to the side.
5. On medium fire, heat up the oil in a saucepan.
6. Add the onion and garlic. Sauté just till soft.
7. Add the seasoning paste and sauté for around 2 minutes.
8. Add the pieces of mangoes and mix well to be sure that they are well covered by seasoning and oil. For extra spice you can add a little hot pepper sauce. You may also want to add a little sugar to sweeten it a tad.
9. Add a little water (perhaps a 1/4 cup) but not too much because as it cooks, the mango will release water of its own.
10. Cover and cook for approximately 10 minutes. Serve as a side to any Indian dish or eat with pita bread or crackers as a snack. Can be eaten hot or cold.