Roti Taco with Curried Mango Header
Servings: 12 Tacos
Prep Time: 2 minutes
Cook Time: 2 minutes
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Chef Creations, Mango Lunch & Dinner Recipes


  • Curried Green Mango Bread & Butter Pickles, recipe follows
  • Mint Labneh, recipe follows
  • Chicken Tikka, recipe follows
  • Curry Sauce, recipe follows
  • 12 small roti or flour tortillas
  • 2 Tbsp butter or ghee, melted
  • 1 cup crispy chickpeas, plain or Bombay flavor, for garnish
  • 1 Tbsp each cilantro and fresh mint, roughly chopped, for garnish
  • Optional garnish: micro mint and micro cilantro leaves



Green Mango Bread & Butter Pickles

  • 6 green (under ripe) mangos
  • 2 ½ cups white distilled vinegar
  • 4 Tbsp kosher salt
  • 1 cup sugar
  • 1 ½ cups water
  • 4 cloves garlic, peeled
  • 4 tsp yellow mustard seeds
  • 4 tsp celery seeds
  • 4 Tbsp black peppercorns



Curried Green Mango Bread & Butter Pickles

  • 1 cup diced Green Mango Bread & Butter Pickles
  • 2 tsp pickle brine
  • 1 tsp madras curry powder
  • 2 Tbsp honey
  • ½ to 1 tsp Fresno chiles, minced
  • Salt, to taste



Mint Labneh

  • 2 cups labneh or thick Greek yogurt
  • 3 cloves garlic, peeled and crushed
  • 1 ½ tsp fresh mint, minced
  • Pinch salt (or salt to taste)
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp fresh course ground black pepper



Chicken Tikka

Chicken Tikka Marinade

  • 1 ½ lbs chicken thighs (boneless, skinless), cut into 2-inch cubes
  • 1/2 cup plain yogurt, full fat (Greek)
  • 6 cloves garlic, minced
  • 1 Tbsp fresh ginger, grated
  • 1 tsp garam masala
  • 1 tsp each salt
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp sweet paprika
  • 1 Tbsp canola oil
  • 1/8 tsp cayenne pepper
  • Pinch black pepper
  • 2 tsp lemon juice



Curry Sauce

  • 3 Tbsp vegetable oil
  • 3 Tbsp unsalted butter
  • 1 yellow onion, finely chopped
  • 2 Tbsp fresh ginger, grated
  • 1 tsp salt
  • 6 cloves garlic, crushed or grated
  • 1 Tbsp sweet paprika
  • Curry Sauce Spice Mixture
  • 1 2/3 cups tomato puree
  • 1 2/3 cups water
  • 1/3 cup + 1 tbsp heavy cream
  • 1 tsp sugar
  • 3 Tbsp unsalted butter



Curry Sauce Spice Mix

  • 2 tsp turmeric
  • 1 Tbsp garam masala
  • 2 tsp coriander
  • 1 tsp cumin
  • 1/8 tsp cardamom powder
  • 1/8 tsp cayenne pepper

  1. Just before serving, rub melted butter all over both sides of all the tortillas covering as much as possible. In a pan or electric griddle/flattop, on medium heat, sear the tortillas.
  2. To assemble each taco, layer on each prepared tortilla: 2 tsp Mint Labneh, 2-3 oz Chicken Tikka, 1 Tbsp (heaping) Pickled Bread & Butter Mango Curry, 1 tsp crispy chickpeas, ½ tsp cilantro and mint.



Green Mango Bread & Butter Pickles:

  1. To prepare the mangos, peel and cut into quarters by cutting through the flesh and pit. Then remove the pit with your fingers. Slice each quarter into ½-inch thick and slightly curved spears.
  2. Wash 4 1-pint canning jars and lids with hot soapy water and air dry.
  3. Combine vinegar, kosher salt and sugar and cook over medium heat until salt and sugar are dissolved. Add water to the vinegar mixture and keep simmering. With clean hands, place the green mango spears upright and divided between the 4 jars. You want to completely fill the jar, so pack those spears in tight.
  4. Then slip into each jar: one garlic clove, 1 tsp each of mustard and celery seeds and 1 tbsp of black peppercorns to the top of each jar. Pour hot vinegar brine into each jar; fill the jar so that all the upright mango spears are covered with the brine. Screw on jars lids, tap the jars lightly to release any air bubbles and refrigerate 7 to 10 days. Keep refrigerated and use for up to one month.



Curried Green Mango Bread & Butter Pickles:

  1. Combine all ingredients and cook over low-medium heat until reduced to a syrup consistency, 12 to 14 minutes.



Mint Labneh

  1. Mix the garlic, salt and the mint in a mortar and pestle or food processor or by hand with a knife and cutting board until you get a paste. Add this mixture to the yogurt and mix well; drizzle extra virgin olive oil into mixture and whisk to combine; season with pepper.



Chicken Tikka:

  1. To cook the chicken, combine all marinade ingredients, except chicken, in a bowl. Add chicken and turn well to coat. Cover with cling wrap and refrigerate to marinate overnight (3 hours minimum).
  2. Heat 1 Tbsp oil in a nonstick pan over high heat until just smoking. Add half the chicken and space so pieces hardly touch. Cook 2 minutes or until charred. Turn each piece and cook the second side until charred. Transfer to a clean bowl. Scrape out charred bits left in pan and discard. Add more oil if needed to cook remaining chicken.



Curry Sauce:

  1. To make the curry sauce, in the same pan used to char the chicken, wipe with paper towels. Turn heat down to medium high. Add oil and butter. When butter is melted, add onions, ginger and salt. Cook, stirring constantly to ensure it doesn't burn, until the ginger is starting to turn golden and the onions smell sweet, 5-7 minutes.
  2. Reduce the heat to medium. Add the garlic and paprika, and cook for 2 minutes. Add the Curry Sauce Spice Mix and cook 2 minutes, stirring constantly.
  3. Stir in tomato puree and water. Bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally. Pour Curry Sauce into a deep bowl, then use a stick blender to puree until smooth. Alternately, puree in a blender until smooth.
  4. Return sauce to same pan. Add cream, sugar and butter. Stir to melt the butter. Add chicken and simmer for a few minutes until the chicken is cooked through. Will hold 3 days – cooled, covered, refrigerated.

Recipe courtesy of Chef Dave Woolley

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