Main dishes · CRESPO KITCHEN

Teriyaki Mango and Vegetable Skewers

Ataulfo mango, peppers and zucchini get a soy-maple glaze on the grill.

40 min approx.4 servingsFresh mango

Dish photograph: Teriyaki Mango and Vegetable Skewers. National Mango Board · National Mango Board — permission for industry use. Original. Photography credits.

Ingredients

1/4 cup soy sauce
2 tbsp cornstarch
1/2 cup water
2 tbsp rice wine vinegar
1/4 cup maple syrup
3 Honey mangos*
1 medium red onion
1 medium zucchini (or 2 small)
1 orange pepper
1 red pepper
To serve: turmeric rice, quinoa, or another grain

Method

Soak wooden skewers for at least 30 minutes and heat the grill to medium. Warm soy sauce, maple syrup, vinegar and the listed ½ cup water in a saucepan.
Dissolve cornstarch in about ¼ cup additional water, as specified in the source method. Stir it into the pan for 1–2 minutes until thick; cool.
Cut mango and vegetables into large pieces, thread onto skewers and brush with sauce.
Grill for 6–10 minutes per side, until tender with light char marks. Serve over your chosen grain with remaining sauce.

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Research sources

Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:

mango.org

Recipe credit: Recipe courtesy of Alex and Sonja Overhiser, A Couple Cooks