It’s mango season! Let’s all take a moment to applaud their deliciousness while secretly grimacing at their annoyingness to chop. Let’s call it grimaling. Anyway, in homage to this wondrous fruit I bring you two mango recipes. Both come from cookbooks my très fab fam gifted me for Xmas (thanks très fab fam).
Above are the mmmmm-inducing Carribbean Mango Black Beans from the Vegan Slow Cooker. Served over sautéed kale with some super easy vegan cornbread on the side.
Next up, we have the divine Mango Ginger Tofu, served with some lemon broccoli & asparagus, from Vegan With A Vengeance. Seriously, this marinade is good enough to bathe in.
Enjoy your Mango Monday!
bonappecait 
The pictures are so nice, and I love the writing. Mangoes aren’t my favorite, but I think I’m trying the black bean thing. Love you.
Thanks. 🙂 Do you have a slow cooker?