1/4 cup soy sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp fresh lemon juice
1 tbsp grated ginger
4 boneless chicken breasts (1 lb), cut into 1/2-inch strips
2 mangoes, diced
2 scallions, chopped
1 serrano pepper, minced
1 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
5 tsp olive oil
6 cups watercress leaves
arugula, mango, salad

3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons olive oil
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced
avocado, mango, salad

Ganache
1 (14-ounce) can unsweetened coconut milk*
1/3 cup palm sugar* or 1/3 cup (packed) golden brown sugar
1 1/2 teaspoons ground ginger
8 ounces semisweet chocolate, chopped

Spring rolls
8 (8-inch) square frozen spring roll pastry wrappers,* thawed
4 small ripe Chinese bananas (dwarf bananas),* peeled, halved lengthwise, or 2 regular bananas, peeled, halved lengthwise, then halved crosswise
2 Champagne mangoes (small orange kidney-shaped mangoes) or 1 regular mango, peeled, pitted, cut lengthwise into 3-inch-long, 1/2-inch-wide strips
1 egg, beaten to blend
Vegetable oil (preferably grapeseed oil; for frying)

banana, mango, spring

1/2 cup plus 1 tablespoon vegetable oil
1/4 cup thawed frozen orange juice concentrate
2 tablespoons unseasoned rice vinegar
2 tablespoons finely chopped crystallized ginger

1 1/4 pounds skinless boneless chicken breast halves (about 3)

2 large bunches of watercress, trimmed
1 large mango, peeled, pitted, cut into 1/2-inch-thick slices
1/2 small red onion, sliced paper-thin
chicken, mango, salad