|Source||Adapted from Green Kitchen Stories Blog|
|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
This recipe was taught in one of our City Market cooking classes on Inspired Vegetarian food, with instructor Jessica Bongard from Sweet Lime Cooking Studio. While the recipe suggests using a tool called a spiralizer to slice the zucchini, you can also slice it thinly into strips with a knife or a mandolin.
Peel the mango and remove fruit from stone (check out our "How to Cut a Mango" video for more information about how to prepare a mango). Add along with oil, mint, red chili, ginger, and salt and pepper to the blender and blend until smooth. Push both zucchini's through a spiralizer and place in a large bowl. Add desired amount of mango-mint dressing to the noodles and work it in with your hands. Place into serving bowls and garnish with micros and chopped pistachios.