Cut the mango into two halves along the stone. Score each half into squares without cutting through the skin. Turn out the halves with your thumb and slice off the cubes. Or use a mango slicer. Purée the flesh in the blender or with the hand blender.
Halve the cayenne pepper lengthwise, remove the seeds. Roughly chop half of the flesh and add to the mango purée. Press the garlic and add to the purée. Drain the chickpeas and add them with the parsley, curry powder and honey or agave syrup. Purée to create a smooth hummus. Season with salt and pepper.
Servingtip: Sprinkle with some pomegranate seeds and finely sliced parsley.
