• Place raw, whole sausages and diced onion in slow cooker
• Using a stick blender or food processor blend mango and syrup to pulp
• Add coconut milk, curry, garlic, and cornflour to the mango pulp and blitz again until all combined well
• Pour over sausages and cook on low for 5hrs 30mins
• In the last 30mins add sliced spring onions/shallots
• Total cooking time 6hrs on low

Notes

• This is a medium curry heat. You could halve the curry powder to reduce it to mild. Alternatively we took out our children's serves and just mixed through a half a cup of pouring cream to theirs to reduce the heat to mild before plating them, and then left ours as it was as medium heat.
• Our children enjoyed theirs served with brown rice, the adults enjoyed theirs served with mashed sweet potato
• In the last hour or so of cooking time I use a plastic egg flip or spoon to 'cut' the sausages into bite sized pieces in the cooking pot easily as they are very tender and easy to do so then.