1 mango (slightly underripe) peel and diced
1 can coconut milk
1 T curry powder
freshly ground pink Himalaya salt
freshly ground flower pepper
In a large flat-bottomed pan, saute onion and garlic in a splash of olive oil. Add the mango and cook until slightly caramelized. Add the shrimp and cook until opaque. Stir in the tomatoes, coconut flakes and simmer until the tomatoes begin to soften. Season with curry powder, salt, and pepper to taste. Pour in the coconut milk and cook until desired consistency.
The traditional recipe serves this over rice. We served it over another Côte d'Ivoire dish: mashed yams and tomatoes.