Bring a small skillet to medium heat, add the coconut oil, ginger, onions, and habanero.
Once the onions are translucent (about 3 – 5 min), add the mango, sugar, salt, and curry powder. Use a spatula to incorporate everything together and allow to cook on low to medium heat for 15- 20 minutes.
4. Allow to cool before transferring to a blender. Add vinegar to blender and blend until smooth. Should look like baby food! I used the short cup on my nutribullet. Chill for 2 hours before serving.