December 23, 2014
- Prep: 20 mins
- Cook: 4 hrs
4 hrs 20 mins
- Yields: 4-5
1Place all above ingredients into SC exempt mango. with one heaped tspn spoon of cornflour mixed in a little water. (should stop sour cream from splitting)
3Cook on low for for 4 hours. Stirring once or twice.
4Put mango in for last 20 minutes to heat through.
5Serve with scattered almonds & coriander over top and with side salad and rice.
Submitted by Jen Hall
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