Ingredients
0,5 l
- 2 mangos
- 20 g Bresc WOKchilli
- 10 g Bresc Lemongrass puree
- 1 dl chilli sauce
- 4 dessertspoons rice vinegar
- 1 dl ginger syrup
- 20 g Bresc Shallot, chopped
- 10 g Bresc Garlic chopped
- oil for braising
Ingredients
Preparation method
Peel the mangos and dice the flesh. Braise the shallot, garlic, WOKchilli and then add the lemongrass and mango. Add the ginger syrup, vinegar and chilli sauce and continue cook. If necessary, puree the mixture.
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