Pork And Mango Curry

Pork And Mango Curry


  • Prep & Cook Time: 25 Minutes
  • Serves: 4
  • Nutrition Per Serve:
    • 24.1g total fat (18.6g saturated fat)
    • 1793kJ (428 cal)
    • 19.7g carbohydrate
    • 31.7g protein
    • 4.4g fibre


  • 425g canned mango cheeks
  • 400ml canned coconut cream
  • 2 tablespoons yellow curry paste
  • 500g pork fillet, cut 1cm thick strips
  • 1⁄2 cup (60g) frozen green peas
  • 1⁄3 cup fresh mint leaves


  1. Drain mango, reserving 1⁄4 cup of juice.
  2. Heat a medium saucepan over medium heat. Spoon the thick cream layer off the top of the coconut cream into the pan; cook, stirring, until slightly golden. Stir in paste; cook until fragrant. Stir in remaining cream and reserved juice; bring to the boil. Reduce heat; simmer, uncovered, for 8 minutes or until sauce is reduced by about a third.
  3. Stir pork into sauce; simmer, uncovered, for 10 minutes or until pork is tender. Add peas and mango; cook until heated through. Sprinkle with mint.

Serving Suggestion

  •  Serve with Roti, or any flatbread you prefer, and mango pickles