Heat the sesame oil in a large pan over medium-high heat. Cook the garlic and ginger until fragrant and light brown, about 1 to 2 minutes. Add the mango and cook for another minute to soften slightly. Stir in the curry powder and cilantro, cook for another minute to release the flavor of the curry.

Pour in the coconut milk and bring to a simmer. Stir in the tofu and season to taste with salt and pepper. Add red & green bell pepper strips. Simmer until the liquid is reduced by half, stirring occasionally, about 5 minutes.