Ingredients:
10 people
1 chili pepper
1 mango
Juice from 1 orange
Salt and pepper
Procedure:
1
Halve the chili, remove the seeds, and cut it into small pieces.
Peel the mango and cut it into small pieces.
Blend the chili and mango together with the juice from the orange. Season with salt and pepper.
If necessary, sieve the purée to achieve a smooth consistency.
Chef's tip: Adjust the heat by adding more or less chili to taste.
Serving suggestion: Use mango chili purée as an accompaniment to grilled oysters, fried fish, or as a fresh dip for spring rolls.
