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Thai Mango Curry

This recipe is perfect for Summer in Australia when you have buckets of fresh mango. The sauce is thick, creamy and full of flavour. You won't want it to end!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Thai
Servings 6 serves


  • Wok or fry pan
  • Chopping board and sharp knife


  • 1 Tbsp sesame oil
  • 1 brown onion diced
  • 5 cloves garlic diced
  • 1 2cmx2cm knob ginger diced
  • 1 tsp chilli flakes
  • 1 Tbsp lemongrass sliced
  • 3 kafir lime leaves sliced
  • 2 large mangoes diced
  • 600 ml coconut milk
  • 2 Tbsp lime juice
  • 1 cup water
  • 1/4 cup coconut aminos
  • 1/2 head cauliflower Cut into florets. Include leaves!
  • 2 cups chickpeas cooked


  • In a fry pan (or wok), fry the oil, onion, garlic, ginger, chilli, lemongrass and kafir lime leaves until onion starts to soften.
  • Add in the mango, lime, coconut milk, water and coconut aminos and simmer for approximately 20 minutes or until the sauce is thick and creamy.
  • Add the cauliflower, leaves and chickpeas and continue to simmer for 5 minutes or until the cauliflower is cooked to your preference.
  • Serve with rice, roasted cashews and pickled chilli (optional).


This is a mild curry. Feel free to add more chilli to increase the heat.
Keyword chickpeacurry, healthycurry, healthyveganmeal, mangorecipe, thaicurry, vegancurry, vegancurryrecipe, vegandinner, vegandinnerrecipe, veganmangorecipe, veganthaicurry