Recipe Source: Chinese Food Made Easy, Ching-He Huang
Tasting Notes: A few changes to this one- I increased the amounts to make it feed 4 (Sarah not in for dinner tonight) and I put some carrots in, as I had no red pepper in the house. The mangoes I used were both not very ripe; I used the riper one for the puree and the greener one in the dish, which was perfect - it made it a little sour, in a good way, and the texture was nice. I did pre-cook the carrots and mango a little, rather than simply add them at the end. Unusual, but really, really tasty.
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