Curried Mangoes are one of those distinctive Trinidadian dishes. It is a mixture of sweet and savory. A combination of flavor pairings that seem to be an ambiguous culinary theme throughout the Caribbean region. To me, this dish embodies the definition of the Caribbean itself. A mixture of color and vivacity with a hint of spice that beckons with an exciting prospect for culinary adventure.
Mangoes are an all time favorite Caribbean fruit. I would describe it as the fruit mascot for the Caribbean region. A sort of symbol to this tropical region that at glance immediately draws your mind to the memory of the richness of island living. The days when climbing a mango tree was nothing more than the norm. Just one of the many experiences one could gain growing up as a child in the Caribbean.
My mother would eat curried Mangoes for her recess break during elementary school. While I did not grow up having curried mangoes for a snack , it is quite the blessing that I can bask in the memories she has of eating this unique dish. This is my mother’s easy recipe for curried mangoes. If you have never tried it before give it a go. Its promising to be a wonderful new experience and adventure for the taste buds. Here we go!
Ingredients
3 Mangoes (Semi ripe and cut into small Pieces)
1/4 Cup Green Onions (Finely Cut)
1 Tablespoon Curry Powder
1 Teaspoon Salt
1 Tablespoon Oil
Directions:
1. To a hot pot add oil and curry powder and let simmer for 1 minute.
2. Add pieces of Mango into the pot and stir.
3. Add chopped green onions and continue to stir.
4. Let simmer in pot until soft for about 20 minutes.
5. Serve with white rice, salad or chicken or enjoy individually for a delicious vegetarian meal.
