Mango Curry Shrimp w/ Coconut Rice

 Hey everyone! Hope all is well, So since it's Mango Season in Belize and there is Mango's everywhere and even a lot just wasting away...you can't get rid of it there's so much. So I figured we'd go with 10 fun facts about Mango's...ready?
1. It's the most popular fruit in the world...why not? it's yummy...

2. Mangoes came from Indian over 5000 years ago...

3. Humans brought mango seeds from Asia to the Middle East, East Africa, and then South America around 300-400 A.D

4. The Mango is a symbol of Love in India, and giving a basket of Mango's is considered a gesture of friendship.

5. Buddah liked meditating under a Mango tree.

6. It's related to cashew's and Pistachios...two more of my favorite things... :)

7. A tree can grow to 100 ft.

8. The Mango bark, leaves, skin and pit have been used in various home medicinal remedies for centuries.

9. One cup of Mangoes is just 100 calories. (YAY!)

10. There are over 10 different varieties of Mango with Hayden, and Tommy Atkins being more popular in the US.

Fun facts by www.mango.org

Now that I've educated you let' eat this mango!! So today i decided to do seafood, I haven't had in a while and i live in Belize it is a shame that I haven't had seafood in a while...
 I felt like a nice Caribbean meal something fruity and spicy but light. So first our

Ingredients
2 lbs Shrimp peeled, de - veined
1 medium Green Sweet Pepper
1 small Red Onion
1 medium potato
1 bunch Cilantro
3 cloves garlic
2 cups coconut Milk
2 cups Rice (varies on how much you want to make)
2 large plantains
Spices 1 tsp each Salt, black pepper, curry, cumin, rosemary.
2 tbsp Olive Oil
1/2 cup water

So the first thing you will do is  peel and slice your mango...you might want to peel

it after you slice it, it's slippery and your mango will be all over the place if you peel it first. After you've sliced your mango put your rice to cook. Pour 1 cup of coconut milk in the rice and 1 cup of water, boil for 10 mins on high and 5 mins on med-low until finished fluff with fork. While the rice cooks dice up 1 medium potato, half red onion (small), 2 tomatoes, 1 bunch cilantro, and 1 medium sweet pepper. and chop up the garlic fine. In a skillet with olive oil  then I satueed the  vegetables for about 7 mins add about 1/4 of water then add 1/2 cup of Coconut Milk and lower heat to Medium and simmer and stir.

In a blender blend the Mango, 1 tsp Sriracha sauce ( or however much you want less will be less spicy if you haven't tried this hot sauce yet it burns so thread carefully), and 1/2 cup coconut milk. Blend until smooth.  

Pour mango mix into the vegetables and then mix well and simmer on Low heat for about 10 mins.

Meantime, peel your plantains and slice them across like the picture above. Heat a frying pan with oil, when the oil is hot lower the fire to medium heat and let sit there for about 2 mins before adding the plantains. fry for about 2 mins on each side until you've reached the browness you want. I like mine crispy burnt because it's super sweet and cruchy but to each their own.  After frying place on a plate with newspaper or a paper towel. (the crispier the more it will stick to paper, heads up.)

After you've sauteed the vegetables, stirring occasionally,  add the shrimp and turn off the stove. let the shrimp sit in the mix for about 5 mins before you serve.

And Viola! Dinner is served...plate your food like the last two pictures. This can also be served over rice noodles... 

Hope you enjoyed this dish, I do look forward to hearing how your meal went so don't be shy.

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