As the mangoes in this recipe from the Vegan BBQ cookbook grill on the barbecue, they soften and become sticky. Use slightly underripe mangoes so they thread firmly onto the skewer without breaking off during cooking.
What you need:
6 tablespoons plain vegan yogurt
1 tablespoon sunflower oil
1 tablespoon mild curry paste
½ teaspoon ground turmeric
½ teaspoon ground cumin
¼ teaspoon red chili flakes
¼ teaspoon salt
1 small cauliflower, leaves discarded, broken into about 16 bite-sized florets
2 firm mangoes, peeled and diced into 12 bite sized chunks
Juice of ¼ lemon
¼ cup fresh cilantro leaves, roughly torn
What you do:
- In a large bowl, whisk yogurt, oil, curry paste, turmeric, cumin, chili flakes, and salt until combined. Add cauliflower florets and coat in marinade. Cover with plastic wrap or a lid and allow to marinate for 2 hours.
- Uncover bowl, shake off excess yogurt marinade from cauliflower florets, and thread cauliflower onto 4 metal skewers, alternating with mango chunks. Aim for 4 cauliflower florets and 3 mango chunks per skewer.
- Onto hot grill, place skewers and cook 12 to 15 minutes, turning a few times to ensure even cooking. Remove from grill, and carefully slide cauliflower and mango off skewers. Squeeze lemon juice over top and sprinkle with cilantro.