Instructions: Peel 1 of the mangos, remove the flesh, and cut into chunks. In a food processor or blender, puree until smooth and set aside; you will have approximately 3/4 cup puree. Peel and slice the remaining mango into neat pieces and set aside. In medium saucepan, combine the sugar and water, bring to a boil, and cook over high heat, swirling the pan until the sugar is dissolved and begins to caramelize. (Check that the sugar does not burn.) Lower the heat to medium, add the vinegar, and stir vigorously until well blended. Combine the yogurt with the cornstarch; this prevents separation on contact with heat. Add it to the sugar mixture, along with the chicken stock and pureed mango. Increase the heat to medium high and reduce, stirring at intervals, until 1 cup remains. Season to taste and stir in the tablespoon of lemon juice. Keep hot. Dredge the veal scallops with flour, shaking off the excess. In a large frying pan, melt the butter and oil, add the meat, and saute over medium-high heat for about 4 minutes on each side. Remove and set aside. Spoon the sauce equally on 4 individual serving plates. Place a piece of veal on top of the sauce, and arrange 3 slices of mango in a fan shape. Variation: For a change, you can substitute sauteed shrimp for the veal

NOTES : The pureed mango that is the basis for this sauce has a wonderful peachy golden color and a texture that is smooth and light.

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