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Pantry items are tossed together with fresh greens and mango. If you do not have access to fresh mangoes, tear dried mangos up into pieces and plan to use about half of the amount. Make this vegan by using vegenaise. A sprinkle of crushed cashews will add a nice boost of protein and crunch.
This creamy, smooth soup has a hint of curry and a pinch of nutmeg. Canned pumpkin will get you by, but roasting fresh pumpkin is easy enough, too. Add a drizzle of yogurt and sprinkle of pepitas and scallions to complete this soup.
Tangy sweet & creamy coated tofu or chunks of leftover chicken are tossed with mangoes, cashews veggies and coconut. Start with this base recipe and add more vegetables as they are available. When it sits the flavors meld even more.
Hint of curry, sprinkle of green onions & carrots and a few dollops of mango chutney turn typically dry ground turkey into delightful burgers for the grill. Place in a bun or pita bread stuffed with more veggies, mango chutney and yogurt sauce (skip this if you avoid dairy).
This vegan coconut milk based stew is perfect for transforming stewed or roasted vegetables into a completely new dish. A variety of vegetables will work well in this sauce, so allow yourself to be inspired by what is seasonally accessible.
