And finally…
Add another 2 to 3 tablespoons of oil to the same pan, then add the chopped onion, 1/3 of the scallion, and the chopped sweet chili pepper.
Sweat these ingredients. Next, add the coconut milk, then the saffron, and finally the diced mango.
Simmer for 2 minutes. Check that the sauce does not stick to the bottom of the pan. If it does, add a little water.
Then add the meat and juices along with 1/3 of the scallion. Stir and simmer for a few minutes.
Stir regularly and check that the sauce does not stick to the bottom of the pan.
Lastly, add the rest of the chopped scallion and cilantro.
Your dish is ready. Serve with rice.