This may sound like a strange combination of ingredients but they really worked well together. I had bought several mangos and found them disappointingly sour, stringy and not very tasty. I thought cooking might sweeten them up a little bit. Also, I like the way sweet and savory sometimes compliment each other, at least to my palate.
I’m already looking forward to spring, and spring makes me think of ramps (ramson). I still have frozen ramps from two springs ago, and they (some) went into the skillet first along with a little coconut oil and kosher salt.
Mango was next, followed by Hatch green chiles which I had roasted and frozen last summer.
Lastly I added curried tofu. When the tofu was thoroughly heated the dish was done.
Brown rice and spinach paratha were also on the plate.