Total Calories: 67
1. Prepare the coconut milk. Then, with a vegetable peeler, peel the mango, then cut the fruit around the center seed into 1/2 inch pieces. Place the mango, yogurt, cumin, and salt in a medium nonstick saucepan and cook over medium heat, stirring as needed, until the mango is very soft 7 to 10 minutes. Add the coconut milk and bring to a quick boil. Transfer to a serving dish.
2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the curry leaves, stir a few seconds, and transfer to the dish with the mango. Stir lightly to mix, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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