In a large Dutch oven, heat the olive oil and sauté the green onions and crushed garlic for 30 seconds to 1 minute. Stir in the coconut milk, curry powder and ginger.
Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink. Reduce heat to low and cook for 10 minutes, allowing flavours to marry.
If you do not plan to serve it right away, remove it from the heat and reheat, so the mangoes do not overcook.
Serve Shrimp Mango Curry over brown rice with cilantro garnish.