I’m a little bit obsessed with mangos. They’re the number one most eaten fruit in my house! And while I’m happy to chop them up and eat mango pieces all by themselves, it’s much more fun to incorporate them into creative new recipes that I can share on this site. Savory mango recipes are especially fun. The little bursts of sweetness that you get from mangoes in a savory dish is always a pleasant surprise! This mango curry is my new favorite savory way to enjoy mangoes. I honestly wasn’t sure how this would go, but it turned out delicious. This dish is is decadent, creamy, and full of flavors that compliment each other beautifully. It’s also really easy to make!
Ingredients You’ll Need
Tofu. Super firm or extra firm tofu both work well in this recipe. You’ll need to press your tofu if it’s the extra firm variety. Peanut oil. You can substitute any high-heat oil here. Coconut oil, vegetable oil, and avocado oil are all good choices. Onion. Curry paste. I chose yellow curry paste because it contains warming spices that go well with the sweet, fruity flavor of mangoes. You can substitute a different type of curry paste if you’d like though. Massaman or red curry paste would both be good choices. Whichever type you go with, make sure your paste is vegan. I used Maesri brand. Coconut milk. Use the canned variety of coconut milk, and not the drinking type sold in cartons. The recipe calls for full-fat coconut milk, but I think light would work as well. Fresh mango. Pretty much any variety of mango will work, but I prefer smoother, less fibrous types like Ataulfo mangoes for this recipe. Make sure your mango is ripe. Not sure how to determine that? Check out my guide to selecting a ripe mango. Red bell pepper. Lime juice. Use fresh lime juice for the best flavor. Salt. Fresh basil. Use Thai basil if you can get ahold of some. If not, Italian basil works just fine! Peanuts. Use roasted and salted peanuts. Cashews can be substituted if needed. Cooked rice. I like my mango curry with jasmine rice, but just about any variety will do.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Pan-fry your tofu. To do this you’ll need to heat up a bit of oil in a nonstick skillet, add diced tofu and cook the pieces for a few minutes. Flip the tofu once or twice while it cooks. This will get the pieces browned and crispy on multiple sides.
Start your curry while the tofu cooks. Heat up some oil in a large pot, then add sliced onion. Cook the onion for a few minutes, stirring it from time to time, until the pieces become soft and translucent. Stir in your curry paste and cook it with the onion for a minute or two. Be careful not to let anything burn! You’ll want to stir the mixture continuously as it cooks.
Stir in coconut milk, diced mango, and diced bell pepper. Raise the heat and let the curry simmer for about 10 minutes, until the sauce has thickened up a bit and the bell pepper pieces are tender.
Stir the cooked tofu into your curry, then take the pot off of heat. Stir in lime juice, fresh basil, and salt to taste. Give the curry a taste-test and adjust any seasonings to suit your taste.
Serve the mango curry over rice with a sprinkle of chopped peanuts.
Leftovers & Storage
Leftover mango curry will keep in an airtight container in the refrigerator for 3 to 4 days, or in the freezer for up to 3 months.
More Thai Curries
Vegan Green Curry Red Curry Noodle Soup Vegan Massaman Curry Thai Pumpkin Curry Yellow Curry with Potatoes & Tofu
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