It’s Mango season, which means well have mangoes for a few weeks now, one of the most wonderful things of living in caracas its the quantity of fruit trees all over the city, which makes it great to walk around this time of the year and pick up mangoes, rose apples or spanish limes. This it’s going to be Mango Season with recipes to portrait mango in a different way.
Even when mangoes are a delicious fruit, high on fiber and extremely sweet, theres things that can be done with the unripe green fruit, sweets and savory.
Now, this is a recipe turning to the savory dishes, acidity, hot and sweet mix to create this vegan version of ceviche.
You can make this as an appetizer or as a side dish for some grilled meat, pork or chicken.
this is a recipe to make 4 bowls
5 Unriped Green Mangoes
3 Medium Red Onions
1 Cup Lemon Juice
2 Chilli peppers
1 tsp. Salt
1 cup Chopped Cilantro
Some Cilantro leaves to garnish
With a vegetable peeler remove the skin from mangoes until removing all the green peel.
Slice every side of the mangoes to 1/4 of an inch and then in stripes.
Finely slice the onion and the white parts of the scallions.
Remove the seeds from the hot peppers and finely slice them.
Put everything in a non reactive bowl (glass or inox steel) and add the lemon juice and salt, and let it rest for at least 2 hours.
When ready to serve toss the chopped cilantro and serve with the least amount of liquid possible.
Cabs 34 g
Fat 0 g
Protein 3 g
Sodium 479 mg
Sugar 21 g