Vegetables Mango Recipies

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MANGOES RECIPE VEGETABLE

Ingredients
Recipe-I	VEGETABLE CURRY
Servings	4
	4 tsp. butter or margarine, divided
	2 medium red onions, sliced
	4 cups eggplant, unpeeled, diced 1/2" cubes
	4 cups zucchini, sliced
	2 cups red bell peppers, sliced
	4 medium garlic cloves, crushed
	1/2 cup mango chutney
	1/2 cup flour
	8 tsp. ground cumin
	1 1/2 tbsp. curry powder
	4 cups water
	salt & freshly ground pepper to taste
Directions	Heat 2 tsp. of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes. Add zucchini, red bell peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well. Add water and toss vegetables. Cook until sauce thickens, about 1 minute. Add salt and pepper to taste. ~Vegetarian Cuisine, miningco.com

Ingredients

Recipe-II	TOFU MANGO STIR FRY WITH PASTA
Servings	4
	1/2 lb. capellini pasta
	1 tbsp. sesame oil
	1/2 tsp. cumin
	1/8 tsp. hot chile paste
	1 medium onion, sliced
	2 cups mushrooms, sliced
	1/2 cup firm tofu, diced
	2 celery stalks, thinly sliced
	2 cups red and green peppers, julienned
	2 cups cabbage, sliced
	1 1/2 cups firm ripe mango, diced
	1 tbsp. lime juice
	1/2 lb. bean sprouts
	2 tbsp. soy sauce
	1/4 cup roasted, unsalted peanuts or cashews
Directions	Cook pasta according to directions. Pre-heat wok or skillet over high heat. Add the oil, onion and spices, cooking until onions soften (2 to 3 minutes). Add mushrooms, tofu and celery. Cook for another 2 to 3 minutes. Drizzle mango with lime juice and add along with cabbage and peppers. Simmer covered for 3 to 4 minutes, stirring twice. Add noodles, sprouts and soy sauce, toss. Add nuts before serving.~las

Ingredients

Recipe-III	SWEET AND SOUR MANGO TOFU
Servings	6
	1 lb. tofu, firm, cubed
	1/4 cup lemon juice
	1/4 cup tamari sauce
	3 tbsp. water
	1 cup mango, pureed
	2 tbsp. honey
	1 tsp. ginger, fresh, minced
	4 cloves garlic, minced
	1 tbsp. vegetable oil
	8 scallions, diced
	1 green and 1 red bell pepper, julienned
	1 lb. mushrooms, sliced
	1 cup cashews, toasted
	rice for 6
Directions	Combine lemon juice, tamari, water, mango puree, honey, ginger, and garlic; blend well. Add cubed tofu to this marinade, stir gently, refrigerate and marinate for several hours (or overnight). Stir-fry scallions, bell peppers, and mushrooms in vegetable oil at medium high heat. After several minutes, add tofu and marinade. Lower heat, continue to stir-fry until bubbling hot. Remove from heat and stir in cashews. Serve over rice. ~las

Ingredients

Recipe-IV	SAUTEED ASPARAGUS WITH MANGOES
Servings	4
	1 bunch fresh asparagus
	2-3 mangoes, depending on size
	4 tsp. butter
	juice from 1/2 lemon
	1 tsp. cornstarch
	1/4 cup cold water
	4 cups boiling water with pinch salt (to blanch asparagus)
Directions	Cut mangoes around stones to make halves; half again to make quarters (if mangoes are large, can slice again to make eighths); peel; set aside. Peel around stone and scrape flesh from around stones with a spoon; mash and reserve separately. Bend asparagus at bottom to break at natural breaking point. Blanch asparagus in salted boiling water 30 seconds, rinse in cold water and drain. Meanwhile mix cornstarch, 1/4 cup water, lemon juice and mango mash in bowl. Melt butter in medium-low frying pan and lay asparagus in single layer. Roll asparagus to cover evenly in butter Add mango slices on top of asparagus and cover 1 minute until steam escapes from lid. Uncover, add cornstarch mixture and heat to thicken sauce, 30 seconds. ~ via the internet, Raymond Li