Ingredients:

  • 2 ripe mangoes (about 1 lb. each), peeled and cubed
  • 1/2 cup chopped shallots
  • 1 large clove garlic, chopped
  • 1 tsp finely grated ginger
  • 1/2 tsp curry powder (or more to taste)
  • 1/2 tsp salt
  • 1 can (13.6 oz.) light coconut milk
  • 1/2 cup coconut water
  • 3 1/2 tbsp fresh lime juice (or more to taste)
  • 1 cup cooked, diced shrimp
  • 3 tbsp chopped fresh cilantro

Instructions:

  1. In a food processor, pulse together the mangoes, shallots, garlic, ginger, curry powder, and salt until pureed.
  2. Add the light coconut milk to the mango mixture in the food processor and pulse until well combined.
  3. Transfer the mango mixture into a bowl. Stir in the coconut water and lime juice. If desired, thin with tap water.
  4. Cover the bowl and chill in the refrigerator for at least one hour until cold.
  5. To serve