Method:

1. Allow the shallots to sweat, add the mango, chili garlic sauce, curcuma and curry powder and allow to simmer for about 30 minutes. Add some water if necessary.

2. mix the mango chutney in the blender or with a bazooka mixer while adding the walnut oil. In case you don’t have walnut oil, crumble some walnuts in the mix. 

3. Whisk the egg yolks briefly in a bowl. Add water, vinegar and mustard in the mix.

4. Now start beating the egg mass fiercely. 

5. Slowly add the vegetable oil while still beating the egg yolk mass.

6. Add the mango mass to the mayonnaise and mix slowly with a spatula until homogenous.

7. Season with pepper and salt