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A mango and curry culinary delight.
Prep Time: 15 minutes
Cook Time: 10 minutes
Serving Size: 4


    • 2 tablespoons unsalted butter
    • 1 small onion, diced
    • 1 tablespoon minced garlic
    • 2 tablespoons Madras curry powder
    • 1 tablespoon minced fresh ginger
    • 2 teaspoons sea salt
    • ½ teaspoon cayenne pepper
    • ½ teaspoon freshly ground black pepper
    • 2 cups coconut milk
    • 1 cup water
    • 16 jumbo shrimp, peeled and deveined
    • 1 large firm but ripe mango, peeled and diced
    • 1 large sweet potato, peeled, diced and boiled or steamed until tender and quickly chilled
    • 3 tablespoons minced green onion (white and green parts)
    • 3 tablespoons chopped fresh cilantro


Melt butter in a large heavy saucepan over medium heat.

Add onion and garlic and sauté until aromatic, about 3 minutes.

Stir in curry powder, ginger, sea salt, cayenne and black pepper.

Add coconut milk and water; bring to a simmer and cook for 2 minutes.

Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink.

Garnish with green onion and cilantro.

Recipe courtesy of the National Mango Board (

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