Step 1

Place the mango in a small saucepan with 2-3 tbsp water and the red wine vinegar. Cover and bring to a simmer over a low heat for 10 minutes or until the mango becomes soft and begins to fall. Riper mangoes will need less cooking than unripe ones.

Step 2

When soft, remove from the heat and set aside for 10 minutes to cool, before blending to a puree.

Step 3

In a large bowl, mix the mango puree with the yoghurt, curry powder, garlic granules and sweetener.

Step 4

Stir in the chickpeas, peppers, onions and coriander.

Step 5

Season to taste with salt and pepper and serve with your choice of accompaniment.