Have you tried Mango Curry before? Introduced to me my an old friend when I stayed with her during a London visit 5 years ago, this Sri Lankan classic is the perfect way to use up cut mangoes which you thought were ripe, but weren’t!

I was lowkey distraught when I had cut open 2 mangoes from the clearance corner that were way to unripe that they made my sensitive teeth hurt. I couldn’t bring myself to throw it all out, so thankfully the memory of the curry got me to work! The greenness of the mangoes actually work in favour of this dish, where they lend a gentle mango flavour, jam-like texture and beautiful fruity tang to the coconut milk. I also fried some Tempeh in curry powder and had meant to stir it in to the dish before serving, and I wasn’t intending to take a photo either. But looking at the colours, I figured it was worth sharing before it all got very non-instagrammable 😅

I went by feel with the cooking based on what I had in my kitchen, but you can look up a vegan-friendly Mango Curry recipe on the Flavor Blender website for reference!