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