1. Peel the mango and cut the flesh into small cubes. Peel the shallots and chop into cubes too. Cut open the chilli, remove the white separating skin and cut into thin strips. Cut the spring onion into thin circles.
2. Caramelise the sugar slightly in a pot and deglaze with the pineapple juice and lime juice. Add the mango, shallots, chilli, ginger, curry powder and white wine vinegar and simmer for around 15 minutes. Add the spring onion circles and leave to cool.