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The Vegetarian

Mango Stars in Fast Menu

September 15, 1988|DIANA SHAW | Shaw is free-lance writer in Los Angeles.

My guests were due in less than an hour. I'd made the salad, the bread and the dessert, and I was about to tackle the entree when I discovered no garlic. Somehow, the head I'd picked up at the market--essential to my main course--hadn't made it home with me.

Desperation being the mother of invention, and a mango being among the things cluttering my kitchen counter, I revised the menu to feature that delectable fruit. It occurred to me that cooling mango, spicy curry, tangy yogurt, the nutty flavor of bulgur wheat and the crunch and zing of almonds and raisins would work well together.


2/3 cup coarse bulgur wheat

2/3 cup boiling water

Juice of 1/2 lime

1 ripe, but still slightly firm mango, peeled and chopped

1 tablespoon curry powder

1 cup garbanzo beans, canned, or cooked according to package directions

1/4 cup raisins

1/4 cup plain dry roasted almonds, chopped

2/3 cup plain yogurt

Pour boiling water over bulgur wheat. Cover and let stand until water is absorbed, at least 15 minutes.

Meanwhile, combine lime juice, mango and curry powder. Stir well to blend. Add garbanzo beans, raisins and almonds. Stir well.

When bulgur wheat has expanded and all water has been absorbed, mix into other ingredients. Add yogurt and stir to coat evenly.

Serve at room temperature or chilled. For more flavor, let stand overnight. Makes 4 servings.


Use 1/4 cup orange juice in addition to lime juice.

Add small banana, sliced and quartered.

Toss in 3 tablespoons lightly toasted unsweetened flaked coconut along with nuts and raisins.

Substitute 1/4 cup chopped plain, unsalted, unseasoned dry roasted peanuts for almonds.

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