The exotic, juicy, delicious mango!  Wonderful to eat out of hand but also delicious in baked goods, entrees, desserts and of course cocktails!  Need some inspiration?  Check out the National Mango Board for recipes and information about the world's most popular fruit. 

Have a great recipe highlighting mango?

Join Cinco de Mango, a fun event promoting the delicious and exotic mango, hosted by Chris at Mele Cotte.  You have until May 4th to make a submission and join this roundup. 

With so many great recipe ideas I had a hard time deciding what to prepare.  My mind kept coming back to the combination of mango, peanut butter and curry and what an excellent combination it is!  I didn't follow any specific recipe, instead I just made it up as I went along.  The result was very nice and most definitely a recipe I will repeat. 

Be sure to visit the Cinco de Mango Roundup!

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Mango, Peanut Butter & Tofu Curry

Curry

1 14-oz can lite coconut milk

3-4 T curry paste (recipe below)

½ tsp kosher salt

2 T peanut butter (I use unsalted all natural)

½ cup vegetable broth

1 T brown sugar

1 T soy sauce

1 lb firm tofu, cut into cubes

1 large bell pepper, sliced

1 heaping cup snap peas

1 large mango, large dice

Garnish

chopped peanuts

4 green onions, sliced

lime wedges

Skim the cream from the top of the coconut milk and into a sauce pan, reserving the milk. Turn the heat to medium and whisk in the curry paste until blended. Bring to a low boil and cook, stirring constantly, for 2 minutes.

Add the salt and peanut butter, whisking until well combined.  Stir in the reserved coconut milk and simmer, stirring occasionally for 2 minutes.

Gradually stir in the broth to reach your desired consistency (you may not want to add it all). Add the sugar and soy sauce to taste then add the tofu, bell pepper and snap peas, simmer until vegetables are crisp tender. Gently fold in the diced mango, and continue to simmer just until the mango is heated through.

Serve over a bed of rice and garnish with chopped peanuts, green onions and a lime wedge.

Option: I like to sear my tofu and veggies in a wok for just 1 minute before adding them to the curry mixture.

Curry Paste

⅓ cup dried red chilies, roughly chopped

½ cup onion, chopped

¼ cup garlic, chopped

1 T dried coriander

1 lime, zested

juice of ½ lime

1 stalk lemon grass

2 -3 T ginger, finely chopped

¼ cup cilantro, chopped

Use kitchen scissors to cut the stems off the chilies, shake out the seeds and roughly cut/chop them. Place in a small bowl and add water to cover; set aside for 30 minutes.

Place the onion, garlic, coriander, zest and lime juice in a food processor.

Peel off the outer layers of the lemon grass and discard. Thinly slice about the bottom 3" and place in the mortar. Add the ginger and cilantro  and pound to break down the fibers. Transfer the crushed mixture to the food processor.

Drain the chilies, reserving about ½ cup liquid. Add the chilies to the food processor.

Process the ingredients until a paste forms, adding the chili soaking liquid as needed.

Store in a airtight container in the refrigerator for up to 1 month.

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My other submission to Chris's Cinco De Mango roundup is:

Mango, Cardamom & Peanut Butter Muffins