Step 1

In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Cook for 3 minutes, stirring occasionally.

Step 2

Then add the remaining ingredients and cover. Cook on low for 20-30 minutes. The mango should be soft but not entirely puréed/mushy.

Step 3

Enjoy warm or let cool to room temperature before use. Enjoy on salads, aloo tiki, and samosas or with bowls, naan, or pakoras! Will keep covered in the refrigerator up to 1 week or in the freezer up to 1 month (let thaw before use).