Pan-fried Yellow Squash with Chili Mango Sauce

We’re following our Pineapple Caribbean Rice from last week with another tropical flavor to keep the endless summer vibes going. MANGO! 🥭 Mangoes are high in minerals, vitamins, and antioxidants. They’ve been believed to have many health benefits, like ~ improved immunity, digestion, they are good for the heart, eye, skin and hair health. 
This week we’re sharing our recipe for PAN-FRIED YELLOW SQUASH with CHILI MANGO SAUCE. This chili mango sauce is the perfect combination of fruity and sweet with a touch of spice. A great addition to the crispy pan-fried yellow squash. So let’s get cooking!

PAN-FRIED YELLOW SQUASH with CHILI MANGO SAUCE
《To make the squash》
INGREDIENTS:
•2 large yellow squash, sliced about ¼” thick
•½ cup unsweetened flax milk
•¼ cup cornstarch
•½ cup vegan panko breadcrumbs
•1 tablespoon ground flaxseed
•salt & pepper to taste
•¼ cup oil for frying
METHOD:
•Preheat a skillet with oil.
•In two bowls~
°Bowl one: flax milk
°Bowl two: fold together; cornstarch, panko breadcrumbs, ground flaxseed and salt & pepper
•In an assembly line fashion. Dip squash slices in flax milk then breadcrumb mixture.
when your skillet is really hot. Lay breaded squash slices in oil. Fry until both sides are golden brown. Place squash on a paper towel to drain off excess oil.

《To make the Sauce》
INGREDIENTS:
•1 ripe mango
•1 teaspoon red chili flakes (if you’re not a spicy fan, reduce the amount to ½ teaspoon)
•1 teaspoon garlic powder
•3 tablespoons vegan granulated sugar
•1 tablespoon apple cider vinegar
•1 tablespoon cornstarch
•3 tablespoons cold water
•½ teaspoon powdered ginger
•salt & pepper to taste
METHOD:
In a blender; blend all ingredients together until smooth. Serve with Pan-fried yellow squash.
Bon Appetit! 💚