Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------GOURMET GETAWAYS IHILANI RES---------------------
1/4 lb Tofu, crumbled
3 Lime leaves, chiffonade
3 tb Lemon grass, minced
1 tb Ginger, minced
1 tb Thai basil, chiffonade
1 pn Kosher salt
1 pn Cayenne pepper
1 tb Mango juice

------------------------MANGO PASTA-----------------------------
1/2 lb Semolina flour
1/2 lb Flour
3 tb Mango, pureed
1/2 ts Oil, olive
6 Eggs, beaten

MANGO PASTA: Mix together the flours, mango, and olive oil in a mixer
fitted with a dough hook. Set the speed to low. Slowly add eggs with
the mixer running, one at a time, until a sticky dough is formed.
Continue kneading for 10 minutes (add more flour is needed to form a
smooth, elastic dough). Wrap the dough tightly in plastic wrap and
refrigerate for 2 hours. Roll out and cut to desired thickness. Cook
in boiling salted water to al dente.

Cakes: Combine all ingredients in a bowl and refrigerate, covered,
for 2 hours. Form pasta mixture into cakes and fry in canola oil in a
non stick pan until cooked through and lightly browned on each side.

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