1 medium mango
1 slice fresh ginger
2 1/2 tablespoons lime juice
1 teaspoon curry powder
1 1/2 tablespoons olive oil, divided
2 teaspoons salt
1 teaspoon freshly ground pepper
1 teaspoon red pepper flakes
1. Peel and seed mango. Scrape skin from ginger with the edge of a spoon. Chop ginger in a food processor. Add half of the mango, lime juice and curry powder. Process until smooth. Add 1/4 cup water and 1/2 tablespoon olive oil and process again. Set aside. Dice the other half of the mango in small chunks and set aside.
2. Pour the curry puree mixture into the dispenser. Charge with 1 N20 cartridge shake and serve over your favorite seafood.
*Top with the chopped mango and a shake of red pepper flakes.