Grilled Mango Curry

Had an amazing meal on my trip to Vietnam which inspired me to make this Grilled Mango Curry. The Sweetness from the grilled mango goes extremely well with the spices of the curry and adds creaminess that compliments the whole grain rice served with this curry. Use the mango skin as bowls for the dish to make your dinner look coooool!

Ingredients:

• 2 white onions
• 15 cherry or San Marino tomatoes
• 1 tsp freshly grated ginger
• 1 tbsp paprika
• 2 cloves of garlic
• 2 tbsp curry spice
• 1 ripe mango
• Add some water to avoid burning (no-oil added)
• half a lime
• 2 cups of brown rice (one pr. person) 
• fresh spring onion and cilantro for garnish

Method:

Start cooking the rice by following the directions on the packaging.
Heat up a grill pan or regular pan and spit the mango in two parts, remove the pit (but do not remove the peel) and grill them on each side for about 5 minutes or until golden and having a bit of grill marks for getting a grill vibe.

Chop up the onions and tomatoes as small as you like and grate the ginger and garlic cloves.
Add the oil, the spices, the garlic and the onions to the pan and cook for about a minute and then add tomatoes and ginger.

Cook for 3 minutes on medium heat and then scoop out the mango meat from the two half mangoes and chop it into smaller pieces. (Safe the peel for serving.)
Add the mango to the pan and smash it with a wooden spoon so it gets roughly combined with the spices and veggies.

Cook for 7-10 minutes while stirring once every minute and taste with salt, pepper and fresh lime juice.

Add some rice and your curry to your fancy homemade mango bowl and garnish with spring onions and cilantro.

And now for the best part: EAT!