1. Peel the mango and dice the meat into small cubes. Peel and dice the shallots. Slice open the chili, remove the membrane and seeds and slice into thin strips. Cut the green onion into thin rings.
2. Lightly caramelize the sugar in a pan then douse with the pineapple juice and lime juice. Add the mango, shallots, chili, ginger, curry and white wine vinegar and allow to simmer for about 15 minutes. Add the green onion and let it cool.