Were I to ever find myself stranded on a tropical island, on which I could choose only one kind of fruit tree to grow, it would be a mango tree. While I love most fruit, the mango is my absolute favorite!
Right now my favorite grocery store has a fantastic variety of mango, the Keitt mango, available. Their season is short, so I try to buy one every time I’m at the store. These particular mangos are always giant! The last one I bought weight 2 1/2 pounds!! The color of the fruit doesn’t always indicate ripeness, which is why I rely on its fragrance and a gentle yield when lightly squeezed in the palm of your hand, to determine when the fruit is ready. This variety of mango has silky soft, stringless flesh and a heavenly sweet flavor. There are two more ripening on my kitchen counter as I write this! 😉
So if you see Keitt mangos at your store, grab at least one!
Here’s what I did with part of my Keitt mango. I turned it into a slow-cooked Thai mango curry with tofu. One of the Thai restaurants near us often has a mango curry on their menu, but I liked this one better. I added more vegetables and also extra mango to mine, in part because I wanted leftovers. If you make this curry with leftovers in mind, add only the mango you’re going to eat the first night into the sauce and then add the rest of the fresh mango after you heated up the leftovers the next day. The texture is better and the color more vibrant.
It’s a great combination of flavors:
Silky sweet mango, coconut milk and the spicy curry paste.
I hope that you’ll give this a try!
Vegan Thai Mango Curry
- 1 container (14 oz.) of fresh extra-firm tofu, drained, squeezed dry and cut into small cubes
- a little olive oil
- 1 sweet onion, sliced
- 1 to 2 cups sliced shiitake mushrooms (stems removed)
- about 2 to 3 heaping tablespoons of yellow Thai curry paste (the more paste the hotter the curry!)
- 1 14 oz. can of regular coconut milk
- 2 cups vegetable broth
- 1 large red bell pepper, sliced into strips
- about 2 cups broccoli florets
- 2 cups fresh mango, diced
- 1 bunch of scallions, thinly sliced
- 1/2 a bunch of cilantro, chopped finely ( I include the upper parts of the stems)
- sea salt, a little freshly ground pepper and a splash of soy sauce
- fresh lemon or lime juice
Pre-heat a deep sauté pan over high heat. Add a little oil.
Then add the cubed tofu and stir-fry until the moisture starts to dissipate.
Add the sliced onions and shiitake mushrooms and turn down the flame to medium-low.
Sauté until the onions and mushrooms are golden brown and the tofu is getting a little chewy.
This took about 45 minutes on low and gives the tofu a great texture.
Stir in the Thai curry paste and cook a few minutes until fragrant.
Pour in the coconut milk and the vegetable broth.
Bring to a gentle boil, cover with a lid and simmer on low for about 15 minutes.
Now add the bell pepper and broccoli.
Mix the veggies into the sauce, cover the pot and continue to simmer until they are tender.
When the broccoli is fork-tender, but not mushy, turn off the heat.
Sprinkle the green onions, cilantro and mango over the curry.
Gently stir until everything is blended together.
Taste and adjust seasoning with a splash of soy sauce and fresh lime or lemon juice.
Serve with freshly steamed jasmine rice.