A couple of weeks ago I bought three mangos for the incredible price of 5 dollars cdn. (Snark intended)
Never in my life have I ever bought mangos. I ate one at work, and it was desperately unripened, IMHO.
So, I’m making a simple butter chicken dish tonight with boneless chicken thighs, and a jar of Patak’s spicy butter chicken.
The two remaining mangos are now ripe. I’m thinking of adding one to the butter chicken.
Good or bad idea?
Absolutely. I used to make cubed chicken with Major Grey chutney and add cubed mango. Serve over rice.
If it’s ripe, don’t cook it. Just add it at the end. If it’s not quite ripe, add it earlier just to soften it a bit.
Mango Tango it is then. Apologies to Ted Nugent.
Your butter chicken, your rules.
Natch.
Or make mango and rice if you want the flavors separated.
Oh no. I want the hot curry and the sweet mango together. I’m sure I’m not the first to think of this, but I’ve never seen a restaurant dish combining the two.
I put all kinds of fruit into curries–mango, peaches, raisins, whatever I have around is fair game. I love the little sweet bombs in with the hot stuff.
Our local Indian place has a mango chicken dish that isn’t very different from what you are descirbing.
See! I thought it was a good idea!
Never apologize to Ted Nugent. He’s not worth it.
I would just slice the mangoes and have them on the side. Or you could make chutney 
I hope you realize that the Indian food served in the majority of Indian restaurants is from one Indian state, Punjab, predominantly.
In east India, it is very common to use mango in cooking. Unripe mango cooked with lentils (daal) is yummy. Ripe mangos are used to prepare a spicy recipe of shrimp, sardines like fish and many other seafood dishes.
If you find mangoes too expensive in your stores, you can visit an Indian store and ask for aamchur which is dried cut unripe mangoes,’often sold as the dried pieces or Ground into a powder. You can add it to any recipe just like you’d add citrus zest.
Finally, in my opinion, you may try a roasted mango drink. Basically you take a whole mango (firm unripe is better) and grill it over an open flame. Go for the consistency of an well done / burnt steak. Once done, let it cool off : peel off the burnt skin and extract the pulp discarding the pit. Dry roast a bit of cumin and then cool/grind it in a coffee grinder. Mix the roasted mango pulp, the Ground cumin,
Sugar and a pinch of salt with water/ice in a blender and pour yourself a great drink. You can add a pinch of black pepper too if you like.
That sounds really good.
We have some amchur powder, which I quite like. I often substitute it for “lemon juice”. I think the sourness holds up better to heating.
I like a spicy amba or other mango chutney, if you are looking for those kinds of recipes.