25 g (1 oz) fresh root ginger, peeled and finely chopped
2 garlic cloves, finely chopped
4–5 carrots, peeled and sliced
1 small, firm mango, peeled, stoned and thickly diced
1–2 teaspoons ras el hanout
juice of 2 limes
2 tablespoons orange blossom water
small bunch of flat leaf parsley, finely chopped
salt and pepper
lime wedges, to serve (optional)
Heat the oil in a heavy-based frying pan, stir in the onion, ginger and garlic and cook for 2–3 minutes. Add the carrots and cook for 3–4 minutes until they begin to colour.
Stir in the mango and ras el hanout. Add the lime juice and orange blossom water and cook gently for 4–5 minutes. Season, toss in half the parsley and garnish with the rest. Serve hot, with lime wedges to squeeze over, if liked.