Pork and Mango Curry
Dive into the vibrant flavors of this Pork and Mango Curry, a harmonious blend of savory and sweet that transforms dinnertime into a tropical escape. Tender chunks of pork shoulder are simmered to perfection in a fragrant sauce made with ripe mangoes, creamy coconut milk, and a medley of warm spices like curry powder, turmeric, and cumin. Fresh ginger and garlic add depth, while a splash of lime juice brightens every bite. This easy-to-make, one-pot curry is ready in under an hour and pairs beautifully with steamed rice or soft flatbreads, making it a perfect choice for family dinners or entertaining guests. Packed with bold flavors and colorful ingredients, this dish is a true celebration of fusion cooking.
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Recipe Information
Ingredients
- 500 grams pork shoulder, cubed
- 2 medium ripe mangoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 400 ml coconut milk
- 2 tablespoons vegetable oil
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder (optional, for heat)
- 250 ml chicken or vegetable stock
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the vegetable oil in a large, heavy-based pan over medium heat.
Add the chopped onion and sauté for 5 minutes until softened and translucent.
Stir in the garlic and ginger, and cook for an additional 1 minute until fragrant.
Add the curry powder, turmeric, ground cumin, ground coriander, and red chili powder (if using). Stir well to coat the onions in the spices.
Add the cubed pork to the pan, season with salt and black pepper, and cook until browned on all sides, about 5-7 minutes.
Pour in the chicken or vegetable stock and bring to a simmer. Cover the pan, lower the heat, and let it cook for 20 minutes, stirring occasionally.
Add the diced mangoes and coconut milk to the pan. Stir gently to mix, and cook uncovered for an additional 10-15 minutes until the sauce thickens and the pork is fully cooked.
Taste the curry and adjust seasoning if necessary. Stir in lime juice for a hint of tanginess.
Serve hot, garnished with fresh cilantro, over steamed rice or with flatbread on the side.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 7736 mg | 336% | |
| Total Carbohydrate | 161.0 g | 59% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 127.9 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 252 mg | 19% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 3319 mg | 71% | |
*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.
