Coconut Turkey

Rinse and slice zucchini. Peel mangos, slice flesh from pit and puree half the mango. Dice remaining mango. Peel and mince onion and ginger. Cut chiles in half, remove seeds, rinse nad mince. 

Heat 2 tablespoons oil in a saucepan. Add onion, ginger and chile. Then add zucchini and diced mango. Cook for about 8 minutes. Remove cilantro leaves from stems and chop coarsely. Combine mango puree, vegetable broth and vinegar, then stir into vegetables. Season with salt and pepper and sprinkle with cilantro, keep warm. 

Meanwhile, cook wild rice according to package instructions.

Whisk together cornstarch, soy sauce and egg white until smooth. Fold coconut into cornstarch mixture. 

Heat 4 tablespoons oil in a pan. Dredge turkey into coconut mixture, then fry for 5 minutes on each side over medium heat. Remove and drain on paper towels.