Heat oil. Add the garlic mince and sauté for a few minutes. Next goes the onion paste and the salt. When the onions are cooked, add the coconut and the ginger paste together and sprinkle around 2 tsp water while cooking. This is to ensure that the ginger doesn’t get burnt.
Add the Peri-Peri powder and the tomato puree. Sauté for 5 min.
Add the mango pieces and the sugar carefully and mix-in lightly. Add water and bring this to a boil. Do not overboil, otherwise the mangoes might get mushy. Add more sugar if the gravy is too sour. The gravy has to be on the sour side, so don’t add too much of sugar, though.
Switch off the gas and transfer to a serving bowl. Garnish with dried oregano and chilli flakes.
Eat with steamed rice or roti.