Soba noodles with aubergine and mango

This dish has become my mother’s ultimate cook-to-impress fare. And she is not the only one, as I have been informed by many readers. It is the refreshing nature of the cold buckwheat noodles (see more about them in Soba noodles with wakame), the sweet sharpness of the dressing and the muskiness of mango that make it so pleasing. Serve this as a substantial starter or a turn it into a light main course by adding some fried firm tofu.