Dear Abby would like to add one more Passover recipe to the lovely files of Chef Talk. This is not a pastry, however, so she chose to create her own thread. Chef Allen Susser, formerly of Le Cirque in New York and owner of Aventura, Florida-based Chef Allen's happens to be a dear friend of my Chef Henri. Henri has made some "adjustments" to Chef Allen's recipe for Mango-Carrot Tzimmes. (Henri's enormous and respect for Chef Allen prevents him from referring to these changes as "improvements", you see). According to Henri, this is a good dish for the Passover Seder. Henri appreciates the slightly tart flavor added by the mango to the sweet potatoes and carrots, but he prefers to tip the scale a soupçon toward the savory side with the introduction of sautéed onion and garlic, along with more salt. The results.... c'est magnifique! Henri has graciously agreed to allow Dear Abby to post his own personal interpretation of traditional Tzimmes here. Until today, only Henri and Abby have had this recipe, so enjoy, my pets! Chef Henri's Delicious Version of Mango-Carrot Tzimmes 2 medium onions, peeled and chopped 2 teaspoons minced fresh garlic 4 tablespoons Parve margarine (or butter), divided 4 medium sweet potatoes 6 medium carrots, peeled 4 ounces orange juice 4 ounces honey 1 teaspoon salt 4 tablespoons brown sugar Sauté onion in two tablespoons of the butter on medium-high heat until they begin to brown. Add garlic and continue to cook about one minute longer. Set aside. Slice sweet potatoes and carrots into 1/2-inch thick pieces. Coarsely chop peeled mango. Toss in bowl with potatoes and carrots, then pour into shallow baking dish. In small saucepan over medium heat, combine orange juice, honey, salt and brown sugar with the remaining 2 tablespoons of butter. Stir until butter melts. Pour this mixture over vegetables and mango, and cover tightly with foil. Bake at 375 degrees F for 1 hour. Uncover, and bake for 15 minutes more. Abby!