Mango season is upon us. Yipee. Though we already had some mangoes from the garden earlier, a steady supply is on its way and with 20+ trees all bearing fruit there is enough to feed all our friends and neighbors.

Too bad my mom lives 8000km away. She adores mangoes and I think they go around $3 for one in Belgium.

Next, to mango ice cream, smoothies, and curries, what are your favorite ways to use mango? All tips and tricks are welcome. And of course, if you are in the neighborhood, don't forget to swing by to get some fresh from the tree 😉

BLACK BEAN AND EGGPLANT CURRY WITH CREAMY MANGO SAUCE 🍲

INGREDIENTS (SERVES 2-3)

For the curry

2 cloves of garlic, minced
4 cups eggplant, chopped
1 cup green beans, finely chopped
1 cup cooked black beans
Sea salt and pepper to taste
Fresh chives, chopped (garnish)

For the mango sauce

1 cup mango chunks
1 cup dairy-free yogurt (I used homemade cultured coconut yogurt)
1/2 tsp chili powder
1/2 tsp turmeric powder
1/4 cup chickpea flour (gram flour or besan)
1.5 cups water

FYI: CLICK HERE to learn how to make your own coconut yogurt at home.

Herb mix

1 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp fenugreek seeds
1/2 tsp crushed coriander seeds
1/4 -1/2 tsp asafoetida
1-2 freshly chopped green chilis, or to taste
Ginger garlic paste (blended ginger and garlic in a 1:1 ratio), to taste

DIRECTIONS

In a large pot, heat cooking oil over medium heat. Cook garlic for 1 to 2 minutes or until fragrant before stirring in the eggplant and green beans. Cook covered for 10 minutes. Stir regularly. When ready transfer to a bowl.
Meanwhile, combine all mango sauce ingredients, except the chickpea flour in a blender. Process until smooth. Then add the chickpea flour and mix by hand until there are no lumps left. Set Aside.
In the same pot you cooked the eggplant and green beans, add the herb mix, except fresh chili, asafoetida, and ginger-garlic paste. Fry until fragrant. the mustard seeds should start to pop. Then stir in the fresh chillis, asafoetida, and garlic-ginger paste. Cook for 1 to 2 minutes more.
Add the mango sauce, black beans, and cooked eggplant-green bean mixture. Season with salt and pepper to taste. Cook uncovered for 15 minutes. Add a little water if needed.
Divide over bowl and top with fresh chives.