Step 1

Dice the mangos (here’s my resource for how to cut a mango).

Step 2

Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.

Step 3

Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.

Step 4

Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.