Sauté the onion, garlic, and habaneros in ¼ cup olive oil over low heat until softened.
Add the ginger, curry powder, and smoked paprika. Stir and cook for 1 minute.
Add the mangoes, soy sauce, vinegar, and water. Mix well and simmer on low heat for 10 minutes.
Remove from heat and let cool for 15 minutes.
Transfer everything to a blender. Add the starch slurry, salt, ice cubes, and ½ cup olive oil.
Blend until smooth and creamy.
