Mango and Beef Curry

Durban - Another fruit to relish in Durban’s summer months is the decadent mango.

At the coast you can’t miss the fruit pyramids that dot beachside pavements or resist the golden nectar likely to land up on your chin.

Of the 75 000 tons of mangoes our local growers produce every year, South Africans consume around 20 000 tons. And that’s just the fresh stuff, never mind the tangy achars, juices and snack-satisfying dried mango strips.

In some countries mangoes are even used to treat a variety of ailments. They’re rich in vitamin C, vitamin B6, potassium, copper and vitamin A – a whopping 20 different minerals and vitamins in all.

Mangoes also contain beta-carotene which may help slow the ageing process, reduce the risk of certain forms of cancer, improve lung function, and reduce complications associated with diabetes.

This versatile fruit also adds a perfume of the exotic to many meals.

Think mango and yoghurt lollies or an ordinary pannacotta infused with the magic of mangoes.

The South African Mango Growers Association of South Africa shared this simple mango chutney recipe with us – a scrumptious accompaniment to curries, stews, or dolloped on to cold-meat sarmies. Mango is also great in a curry and the beef recipe is one you have to taste to understand.

Spiced Mango chutney

2½ cups water

3 cups white sugar

1 cup cider vinegar

5 cinnamon sticks

1 Tbs pickling spice

1 Tbs whole cloves

1 Tbs chopped ginger

1 Tbs mustard seeds

6 cups dried mango or green/ unripe mango, chopped

Place all ingredients in a large pot and bring to the boil, skim any foam from the surface.

Reduce heat to a simmer and cook for 60 minutes or until mango is tender.

Pack into hot, sterilised jars and seal.

Mango and Beef Curry

Serves 4

150ml oil

1kg beef cubes

2 onions

1 Tbs curry paste

2 Tbs tomato paste

1 litre beef stock

2 large, unripe mangoes or dried mango

1 tin light coconut milk

Heat half the oil and brown the meat in a pan and set aside.

Heat the remaining oil and add the onions and curry paste, sauté for 5-10 minutes, add the tomato paste and the beef stock.

Add the mango, coconut milk and all the meat, cover and simmer for two hours or until the meat is tender, and the sauce reduced and thick.

Serve with basmati rice and mango chutney. - The Mercury

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