Mango, Coconut & Vegetable Curry
Use your favourite curry pastes for this recipe – it works well with Thai or Indian spiced curry pastes.

Preparation time: 20 minutes
Cooking time: 30 minutes Serves: 4

Ingredients
1 tbsp vegetable oil
4 tbsp Korma curry paste (½ the amount if using Thai curry paste)
400ml/14fl oz Rubicon Mango Light Juice Drink
2 large red skinned (pink fleshed) sweet potatoes, peeled and cut into chunks
250ml carton coconut cream
1 tsp cornflour
200g pack baby sweetcorn and mangetout
1 Alfonso mango, stone removed, peeled and sliced
Method
1. Heat the oil in a large deep saucepan and fry the curry paste for 1 minute. Stir in the mango juice and sweet potato, bring to the boil, cover and simmer over a low heat for 20 minutes.
2. Mix the coconut cream and cornflour together and stir into the saucepan. Add the vegetables and simmer uncovered for 5 minutes. Season to taste and serve with basmati rice and fresh coriander.
Cook’s tip: Omit the sweet potato and replace with 400g/14oz diced chicken. Fry off with the curry paste, then continue as above. Or add 350g/12oz raw prawns with the coconut milk and simmer until pink. If using cooked prawns these only need to warm through so add 2-3 minutes before the end of the cooking time.
Rubicon Mango Light
The nation’s favourite exotic juice drink, Rubicon, has created a breakthrough, low calorie flavour – Rubicon Mango Light. The new lighter option still has all the mouth-watering taste of exotic Alphonso mangoes but with 70% less calories and no added sugar. Rubicon Mango Light is made with the same delicious mango pulp as the best-selling original Rubicon Mango and is bursting with the same great flavour. Visit www.rubiconexotic.com