(MCT)

At Amherst‘s newly opened restaurant, Mango Mango, the coconut curry arrives accompanied by the light and soft aroma of cardamom with heavy stew-like undertones.

The dish is described as a Malyasian-style curry served over couscous. However, in addition to the Asian and Middle-Eastern influence, the dish carries an equal amount of French influence, with hearty vegetables including zucchini, potato and carrots.

The curry is subtly spiced making it a safer pick for less daring diners and can best be described as experimental comfort food. Even in such a substantial dish as this, there is nothing to hide, and with most of the menu items at Mango Mango, there is no place to hide – the vegetables are never overcooked, making it exceedingly difficult to disguise over-ripe eggplant or wilted greens. While dining in the casual atmosphere of the restaurant, customers will never have to question the freshness or integrity of the ingredients in their dish.

Mango Mango, which opened about a month and a half ago, offers a wide variety of fusion cuisine, inspired by culinary traditions from all over the world. Located at 61 Main St., Mango Mango doesn’t serve alcohol but instead allows customers to bring their own.

The menu has an east meets west vibe reflected in items such as the Japanese curry, the Colombian sweet potato stew and the tilapia naan entrees, as well as good old steak and potatoes. Additionally, diners can select from their extensive sandwich line-up including the roasted chicken with guacamole and apple and the open-faced steak bruscetta sandwich or opt for one of the many soups and salads also available.

The restaurant has opened under the same management as Fresh Side in the space where Fresh Side used to stand, before moving to its current location on North Pleasant Street. Similar to Fresh Side, the Mango Mango menu focuses on health with a large emphasis on freshness. The menu also includes a number of vegetarian and vegan options and almost any item may be adapted to fit certain dietary restrictions.

‘We created items here that are somewhat unique and are very health-conscious,’ said owner Kent Chu on dreaming up the concept for Mango Mango.

In place of mayonnaise for example, he uses flavorful spreads such as hummus or guacamole. He uses a newly discovered meat substitute that is mostly soy-based, flavored with non-meat items, which in terms of flavor and texture, tastes just like chicken.

Though in some respects Chu draws on his Taiwanese background for inspiration, he looks to a broad number of places in creating the unique dishes Mango Mango boasts.

‘Here, there is a mix of ideas and a mix of experiences to come up with the food’hellip;inspiration just comes from everywhere, sometimes from staff, sometimes from customers, sometimes just from talking with friends, or from eating out, or looking at magazines, so there is a combination of places that I absorb ideas from. Always it’s a collaborative effort,’ he said.

For instance, prior to its opening, Chu recalled that he prepared ‘tons of sandwiches for all the staff to get their input on every aspect, whether or not the bread fit the sandwich, whether or not the cheese worked.’

In the past he has also been known to hold naming contests for new dishes.

In Mango Mango, Chu aspired to create a quick and casual eatery that would offer diners a unique culinary experience. While he is considering expanding to more locations in the future, he remains unwilling to sacrifice the quality and customer service that he cultivates in his restaurants as he moves forward.

‘I don’t think [McDonald’s] could do it, I don’t think Panera could do it, so that’s how we want to set ourselves apart,’ said Chu. ‘I want our staff to be sensitive to our customers and sincere. That way Mango Mango will set us apart from other establishments.’

Cal Scannell can be reached at [email protected].