Snapguide

How to cook mangos as a spicy dessert (indian inspiration)

Unexpected... spicy fruit desert. It had the absolute abrogation of all who ate it at my home. It is flavors that I love and I put them together to create this desert.

6
STEPS
INGREDIENTS

Summary: mangos + coconut flakes soaked in old rhum. Added to that heated and cracked spices. Wonderful and astonishing fruit desert

To begin with: 60 g coconut flakes+ 2-3TBsp old rhum+1TBsp sugar or 1/4 Tsp stevia. This u can add at the stage when u add coconut flakes over the mangos. U taste and add as you like it

To begin with: 60 g coconut flakes+ 2-3TBsp old rhum+1TBsp sugar or 1/4 Tsp stevia. This u can add at the stage when u add coconut flakes over the mangos. U taste and add as you like it

Refrigerate until needed

Refrigerate until needed

2 ripe mangos will yield 600 g  of cubed flesh

2 ripe mangos will yield 600 g of cubed flesh

Makes incisions without cutting the skin

Makes incisions without cutting the skin

Open

Open

Scoop the cubes

Scoop the cubes

Refrigerate

Refrigerate

Add the coconut flakes. Taste for sweetness adjust.

Add the coconut flakes. Taste for sweetness adjust.

Spices. In a small pot put the oil  ( that you will discard later)  and the spices. Heat on high until you hear cracking of the seeds. Discard the oil with a strainer and add the seeds over the mangos

Spices. In a small pot put the oil ( that you will discard later) and the spices. Heat on high until you hear cracking of the seeds. Discard the oil with a strainer and add the seeds over the mangos

Add spices

Add spices

Mix and serve. Astonishing.

  • 1.0kg Mangos 2
  • 60.0g Coconut flakes
  • 2.0Tbsp Old rhum 2-3 TBSP
  • 1.0Tbsp Sugar cristalized
  • 1/4tsp Or stevia
  • 2.0Tbsp Coriandre seeds
  • 4.0tsp Pepperoncini or more
  • 1.0tsp Pepper corns
  • 1.0Tbsp Oil-i use olive oil