The Cannabis Mango Curry is made from sweet and sour fresh mangoes. Now, the fibrous and delicious tasting varieties are not always available to everyone. Before you use a rock-hard mango that tastes like pine, you should rather use canned mangoes. Mangoes and cannabis are the ideal combination for a dish that is meant to enchant the senses. Mangoes enhance the high of cannabis (see: How mangoes prolong the high of cannabis).
Ingredients:
- 3 ripe fruity mangoes or canned mangoes
- 1 cup of thick coconut milk or fresh coconut milk (2 cups from the first extraction without additional water).
- 2 dried red chilli peppers
- 1 ½ tsp mustard seeds
- 1 tsp (infused) hemp oil
- ¼ tsp turmeric
- 2-3 curry leaves
- 1 piece ginger, finely chopped
- 2 tsp brown sugar
- 1-2g dried, descarboxilised cannabis flowers
- Salt
This is how it works:
Simmer the coconut milk over moderate heat together with the crushed and decarboxylated cannabis flowers and the ginger for 30 minutes so that the cannabinoids can transfer into the fatty coconut milk. Be careful not to burn anything.
Then mix the cannabis coconut milk with the mango flesh, chilli pods and ½ tsp mustard seeds and set aside.
Heat the oil in a pan and add the remaining mustard seeds. After a few seconds, add the curry leaves, and the turmeric and sauté for a few seconds. Then add the mango coconut milk, a cup of water, the sugar, the (infused) hemp oil and salt to taste. Simmer everything together over low heat for a few minutes and serve with rice or rotis and garnish with chillies.