Pork and Mango Curry for Summer
This tropical curry pairs sweet summer mangoes with tender Sakura Pork, using Simply Organic spices for bright island flavours. The recipe, created in partnership with Gourmet Foods BVI and adapted from VIRGIN ISLANDS Magazine, is easy to make and well suited for home cooks in the BVI.
Summer in the British Virgin Islands brings a bounty of ripe mangoes — and this Pork and Mango Curry is designed to showcase that tropical sweetness with savory, aromatic spices. The recipe was developed in collaboration with Gourmet Foods BVI, stockists of premium Sakura Pork and Simply Organic herbs and spices, and first appeared in VIRGIN ISLANDS Magazine.
Ingredients 2 cloves garlic, crushed 2 tablespoons fresh ginger, chopped 1 onion, chopped 1 tablespoon Simply Organic Turmeric Root, Ground 2 teaspoons Simply Organic Cumin Seed, Ground 1 tablespoon Simply Organic Curry Powder 1 teaspoon kosher salt 2 Sakura Pork cutlets (about 1 pound), cut into 1-inch pieces 2 tablespoons all-purpose flour 2 tablespoons vegetable oil 1 cup chicken stock 1 can (13.5 ounces) coconut milk 2 cups snow peas 2 mangoes, peeled, stoned and sliced 1 chili pepper, sliced 1 handful fresh Thai basil 1 handful fresh cilantro leaves 1 lime, quartered Preparation 1.
In a food processor, combine garlic, ginger, onion, turmeric, cumin, curry powder and salt with 1/4 cup water to make a smooth paste. Toss the pork cubes in flour to coat lightly. 3. Heat oil over medium-high and brown the pork for about 5 minutes. 4. Add the curry paste, stirring for 2 minutes until fragrant and evenly coating the pork. 5.
Pour in the chicken stock and coconut milk, stir gently, then cover and simmer over medium-low for 10 minutes, stirring occasionally. 6. Add snow peas and mango slices and cook for another 5 minutes until peas are tender-crisp and mango is warmed through. 7. Serve in bowls garnished with sliced chili, Thai basil, cilantro and lime wedges.
Local tips for BVI cooks: look for Sakura Pork and Simply Organic spices at Gourmet Foods BVI or at specialty grocers on-island. When mango season is at its peak, choose firm-ripe fruit so it holds shape during cooking; if mangoes are underripe, add them at the end to avoid becoming mushy.
Substitute chicken or firm tofu for pork if preferred, and serve the curry with steamed rice, coconut rice, or roti for a complete island meal. This dish makes a lively summer dinner that highlights BVI-grown mangoes and locally available premium ingredients. The straightforward method is family-friendly and scales easily for guests or gatherings.
Primary source: VI Property&Yacht