Mango Tofu Curry


Serves 4

Total Time

35 Minutes


2 x 400g pots of Nature’s Finest Mango
1 tbsp of coconut oil
2 tsp of mustard seeds
2 tbsp of dried curry leaves
1 tsp of turmeric
1 onion
400g of coconut milk
1 red chilli (optional)
2 cloves of garlic
Thumb sized piece of fresh ginger
200g of firm tofu, diced
25g of ground almonds
Salt and pepper
Cooked rice and/or naan breads/flatbreads to serve


Step 1

Melt the coconut oil in a pan. Add the mustard seeds, curry leaves and turmeric and cook for a couple minutes. Meanwhile, thinly slice the onion, then add to the pan. Cook for around five minutes, until soft and translucent.

Step 2

Once the onion is soft, drain one pot of the mango and place in a blender or food processor with the coconut milk, chilli, garlic and ginger. Blitz until smooth.

Step 3

Add to pan and cook for 15-20 minutes over a gentle heat.

Step 4

Drain the second pot of mango and add to the pan. Slice the tofu into cubes, then add to the pan. Cook for 5 minutes until the tofu pieces have swelled a little.

Step 5

Stir in the ground almonds to thicken. Season to taste.

Step 6

Serve with wedges of lime, extra chilli and rice or breads.

Recipe is created by Lucy Burton from Pudding Lane Blog on behalf of Nature’s Finest

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