This Mango Coconut Tofu Curry is creamy and spicy, yet perfectly balanced with freshness and sweetness thanks to the fresh mango purée. A super easy 30 minute vegan curry, perfect for the spring and summer season!
Who else is super excited for mango season? Mangoes are definitely on my top 5 favourite fruits list. They’re so sweet, juicy, creamy and can be used in so many kinds of sweet recipes like smoothies, tarts, cakes, panna cotta and jellies. They are also fantastic in some savoury recipes, like this Mango Coconut Tofu Curry I’m sharing today!
The fresh mango puree used in this curry balances out the spices by giving it natural sweetness and a very slight tart and sourness. It also adds to the very thick and creamy (yet fresh) texture along with the coconut milk.
This recipe is perfect if you love curries, but want a more fresh and summery variation of the more cozy and warming type of curries. Plus, it only takes 30 minutes from start to finish all in one pot!
You can also switch up the vegetables used in this recipe with your favourites but I find that bell peppers work really well in this particular recipe and broccoli is always a must in my curries because I love how it soaks up the sauce and makes the perfect bite along with some freshly cooked jasmine rice. If you need some more curry variations, here are some more of my faves!
- Summer Vegetable Thai Green Curry
- Red Vegetable Thai Coconut Curry (with chickpeas)
- Vegan Massaman Curry
- Vegan Japanese Pumpkin Curry
I hope you give this Mango Coconut Tofu Curry a try and love it as much as I (and my boyfriend) do! It’s:
- creamy
- spicy
- sweet
- aromatic
- the perfect spring/summer curry
- made in only 30 minutes
- & so SO damn tasty!
Tips and Tricks to making Mango Coconut Tofu Curry
- If possible, use fresh ataulfo mango. I found that this variety of mango gives the best flavour and texture. But, you can also use mango puree if you’re in a pinch
I use this red thai curry paste, which is my go to and all time favourite. Be sure to adjust the amount of curry paste according to your liking of spiciness
- This mango coconut tofu curry keeps well in the fridge for up to 5 days and in the freezer for at least a month. To thaw, place in the fridge overnight and place back onto the stove until warmed through.
If you recreate these Mango Coconut Tofu Curry please share it and let me know what you think by tagging me on Instagram @okonomikitchen, I love seeing all of your tasty recreations!
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Mango Coconut Tofu Curry
- Total Time: 30
- Yield: 3-4 1x
Description
This Mango Coconut Tofu Curry is creamy and spicy, yet perfectly balanced with freshness and sweetness thanks to the fresh mango purée. A super easy 30 minute vegan curry, perfect for the spring and summer season!
Ingredients
- 3 garlic cloves, minced
- 1 tsp ginger, minced
- 2 small onions (150g)
- 1 block firm tofu, cubed (450g)
- 4-5 tablespoon Thai Red Curry Paste
- 1 13 oz can coconut milk*
- ¾ - 1 c cup veg broth
- 1 large mango (around ¾-1 cup of flesh)
- 3 tbsp soy sauce
- 1 lime, juiced
- ½ tsp red pepper flakes/chili flakes
- 1 red bell pepper, chopped (210g)
- 1 green bell pepper, chopped (250g)
- 1 small broccoli head, cut into florets (200-250g)
- To Serve: Jasmine rice, fresh cilantro, green onion tops and lime wedges
Instructions
- In a large shallow pan fry garlic, ginger, onion and chili over medium high heat until onions are slightly translucent. Add in the tofu and pan fry until browned (around 3-5 minutes). Add in the curry paste and fry for another 2 minutes (or until fragrant).
- Add in the coconut milk and vegetable broth. Stir to dissolve the curry paste and allow the curry to come to a simmer. Add in the mango puree, soy sauce and lime juice. Add in the bell peppers and broccoli. Then, turn the heat down to a medium and simmer for 12-15 minutes.
- Taste & adjust seasoning by adding in more soy sauce, lime juice chili and salt.
- Serve with jasmine rice and top with cilantro and lime wedges.
Notes
*Lower fat variation: you can substitute some coconut milk for soy milk and/or coconut yogurt. When substituting, I usually do: 100ml coconut milk, 100ml coconut yogurt & 200ml soy milk
- Prep Time: 5
- Cook Time: 25
- Category: Entree
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: ¼ of recipe
- Calories: 407
- Sugar: 20g
- Sodium: 1603mg
- Fat: 23.2g
- Saturated Fat: 15.6g
- Unsaturated Fat: 5.3g
- Trans Fat: 0
- Carbohydrates: 36.3g
- Fiber: 8.6g
- Protein: 20.4g
- Cholesterol: 0
Keywords: vegan mango coconut curry
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Anjani says
Is any mango work and does it need to be ripped?
Lisa Kitahara says
Yes, any mango will work. If its ripe the curry will be sweeter 🙂
Gabriele says
This was delicious! I used a can of mango slices, which I pureed, but also added about a cup of cubed fresh mango. Really lovely!
★★★★★
Lisa Kitahara says
Hi Gabriele!
Happy to hear you enjoyed this recipe, thank you so much for the comment! <3 🙂
Oz says
I have been pinning your recipes for so long, but this was the first recipe I have actually tried. And it was SO VERY GOOD! Best red curry I have ever made! And I have tried quite a lot of recipes before.. I didn't measure the ingredients and I have added mushrooms, coconut aminos and TJ's mushroom umami seasoning. I have decided to puree some frozen mangoes to add last minute and oh boy, they balanced the dish and took it to another level. I paired it with sushi rice. Thank you!
★★★★★
Lisa Kitahara says
Ahh, i'm so glad you enjoyed thank you so much for the feedback!
Hannah Feltham says
I loved this dish. It’s my go to for a curry night. It is bursting with flavor and only took about 30 minutes total to create. I highly recommend this recipe.
★★★★★
Mandy says
Sounds yummm. Already added to my list. Will definitely make it some day ^^
Christine Dahl says
This was a yummy vegan/vegetarian dinner option tonight. The recipe called for pureed mango, and so I basically mashed my ripe mango in a bowl as I didn't see any directions about that in the recipe, although I was distracted and could have missed that. Added mushrooms, omitted the red chili pepper heat. We both loved it, and have leftovers, which is even better!
★★★★★
Susan says
I made this tonight and it was so good that my husband had a second helping! There is still loads left for dinner tomorrow., so it is brilliant that it can be kept in the fridge (love meals that can be munched over a few days). Thanks so much for your awesome recipes! x
★★★★★
Madison says
I made this for dinner last night and it was delicious! I love spicy food and this was perfect. I simply mashed my mango up and added it to the curry that way. I also added a little bit of turmeric and baked my tofu. I love how simple and easy this recipe was to make thank you!
★★★★★
PJ says
I can't eat soy but I have heard of a product called Pumfu. It has the consistency of Tofu but is made with pumpkin. I'm wondering if anyone thinks that the flavor of pumpkin would go well with the other foods in this recipe?
Talya says
Totally delicious! Loved how the mango (I used an underripe one) added subtle sweetness. I'd usually pan cook the veg first, but there was no need. I used courgette and peas instead of broccoli, which worked brilliantly.
Thank you for this delicious option which I'll definitely return to again! 🙂
★★★★★