Mangoes are readily available now, and as you know I like to cook and eat by the seasons. This delicious curry is often on the menu in our Easy Asian Dinner Party Cooking Class and is always well received. Look for a firm but ripe mango (you want the cubes to maintain their shape in the curry). To save yourself time, you can buy pre-peeled raw prawns, but look for the Aussie ones as they are of a superior quality to those imported from Asia. For wine pairing, I recommend either a Rosé or a Sauvignon Blanc.
