Mango-Cilantro Coconut Curry
A creamy coconut curry infused with ripe mango and fresh herbs, balanced with tangy lime and fiery chili. This tropical-inspired indian ready in about 25 minutes pairs coconut milk, medium, diced mango, minced red chili for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup coconut milk
- 1 medium, diced mango
- 1, minced red chili
- 1/4 cup, chopped cilantro
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 tbsp coconut oil
Instructions
- Step 1: Heat 1 tbsp coconut oil in a large pan over medium heat. Add minced chili and sauté for 30 seconds until fragrant.
- Step 2: Stir in diced mango and 1 cup coconut milk. Cook for 5 minutes, stirring occasionally, until slightly thickened.
- Step 3: Add 1/4 cup cilantro, 1 tbsp lime juice, and 1 tsp brown sugar. Cook for 2 minutes until flavors meld. Serve warm, garnished with additional cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mango-Cilantro Coconut Curry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mango-Cilantro Coconut Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Mango-Cilantro Coconut Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Mango-Cilantro Coconut Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Mango-Cilantro Coconut Curry?
Tropical indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The flavors in this mango-cilantro are incredible.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
