Mango Orange Coconut Curry Sauce

A silky, tropical curry sauce with mango, orange, and coconut milk—subtly spiced with ginger, garlic, and curry powder. It’s bright, zesty, and deliciously creamy.

Ingredients:

• 1/2 cup Hawaii’s Own Mango Orange concentrate

• 1 cup coconut milk

• 1 teaspoon curry powder

• 1 teaspoon grated ginger

• 1 clove garlic, minced

• 1 tablespoon lime juice

• Salt, to taste

Instructions:

1. In a medium saucepan, combine the Mango Orange concentrate, coconut milk, curry powder, ginger, and garlic.

2. Bring to a simmer over medium heat and cook for 8 to 10 minutes, stirring occasionally.

3. Stir in the lime juice and season with salt to taste.

4. Serve warm over grilled chicken, fish, or vegetables with rice.

Serving Suggestions

• Proteins: Grilled chicken thighs, seared shrimp, baked cod, tofu, or tempeh.

• Vegetables: Roasted cauliflower, steamed broccoli, sweet potato cubes, or sautéed bell peppers.

• Grains: Jasmine rice, coconut rice, quinoa, or even cauliflower rice for a lighter option.

Make-Ahead & Storage Tips

• Make Ahead: Sauce can be made up to 3 days in advance. Store in an airtight container in the refrigerator.

• Reheat Gently: Warm in a saucepan over low heat, stirring occasionally. Add a splash of coconut milk or water if too thick.

• Freezer-Friendly: Freeze for up to 2 months. Thaw in the fridge overnight and reheat slowly.

Optional Additions (Without Changing the Base Recipe)

If you ever want to enhance it slightly:

• A pinch of chili flakes or Sriracha for a spicy twist.

• A teaspoon of honey or brown sugar to highlight the sweetness.

• Fresh cilantro or mint as a garnish for a pop of color and freshness.

Pairing Ideas

• Drink: Try it with a cold Riesling, sparkling water with lime, or Thai iced tea.

• Side Dish: Pair with mango salsa, cucumber salad, or grilled flatbread.