Curried Mango Trinidad
Dive into the vibrant flavors of the Caribbean with this Curried Mango Trinidad recipe, a tantalizing blend of green mangoes, aromatic spices, and a hint of heat from Scotch bonnet peppers. This dish captures the perfect balance of tangy, sweet, and savory, with tender mango wedges simmered in a rich, spiced curry sauce enhanced by turmeric, cumin, and a touch of brown sugar. Quick to prepare in just under 40 minutes, this Trinidadian classic is a versatile accompaniment to roti, rice, or grilled meats, making it a standout choice for both side dishes and flavorful condiments. Garnished with fresh cilantro for a pop of color and freshness, this recipe delivers a true taste of the islands with every bite. Perfect for fans of bold, tropical flavors, it’s a must-try for anyone craving a unique culinary adventure.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 medium Green mangoes
- 3 Garlic cloves
- 1 Scotch bonnet pepper
- 2 tablespoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 2 tablespoons Vegetable oil
- 2 cups Water
- 2 tablespoons Brown sugar
- 1 teaspoon Salt
- 1 tablespoon Fresh cilantro (optional, for garnish)
Instructions
Peel the green mangoes and cut them into wedges, discarding the pits. Set the mango pieces aside.
Finely chop the garlic cloves and Scotch bonnet pepper. Be cautious when handling the pepper, and wash your hands afterward to avoid irritation.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Add the chopped garlic and Scotch bonnet pepper to the hot oil, sautéing for 1-2 minutes until fragrant.
Stir in the curry powder, turmeric powder, and ground cumin, and cook for another minute to toast the spices, ensuring they do not burn.
Add the mango wedges to the pan and stir to coat them evenly with the spices.
Pour in the water, then stir in the brown sugar and salt. Reduce the heat to low and cover the pan.
Simmer the mixture for 15-20 minutes, stirring occasionally, until the mango pieces are tender and the sauce thickens slightly.
Taste and adjust the seasoning with additional salt or sugar as needed.
Remove from heat and garnish with fresh cilantro, if desired.
Serve the curried mango warm as a side dish alongside roti, rice, or as a condiment with grilled meats.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 30.4 g | 11% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 25.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 47 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 290 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
