Mango & Vine

Golden vegetable spring rolls filled with cabbage, carrot and green beans, with a bright garlic-vinegar dip.

Thin, crisp squash fritters with juicy shrimp and scallions, served with a sharp chili-garlic dip.

Oven-crisp tofu with red onion, scallions and a tangy, lightly sweetened vinegar-soy dressing.

Soft roasted eggplant, juicy tomato and crisp red onion in a lime-vinegar dressing.

Tart green mango, crisp cucumber and roasted peanuts with a lime dressing and a little chili.

Tender chicken thighs simmer in a glossy garlic, bay and vinegar sauce, with fluffy rice to catch every spoonful.

Annatto-brushed roast chicken meets bright tomato-onion salad and rice in an easy inasal-inspired supper.

A slow, gentle pot of pork, potatoes and sweet pineapple in tomato gravy, with peppers and rice.

Thin slices of sirloin, soft golden onion rings and a bright pan sauce make a generous bistek-inspired rice plate.

Large flakes of cod, daikon and green beans settle into a bright tamarind broth, with rice served alongside.

Plump shrimp and tender green beans in a light ginger-coconut sauce, spooned beside rice and finished with lime.

Fine rice noodles, golden tofu and browned mushrooms mingle with cabbage, carrots and a bright lemon finish.

Soft squash, green beans and tofu simmer together in gently gingery coconut milk, with rice on the side.

Roasted eggplant, chickpeas and green beans tuck into a nutty sauce, with spinach, crushed peanuts and rice.

Golden tofu and mushrooms get a creamy lime finish with peppers, scallions and rice in this sisig-inspired supper.

Layers of ripe mango, vanilla cream and softened graham crackers, finished with a little lime zest.

Softly set coconut pudding with sweet corn and a topping of toasted coconut.

Crisp banana spring rolls with a warm brown-sugar filling and a hint of cinnamon.