Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Peel the mango, puree the flesh with the lime juice. Stir in the balsamic, mustard and crème fraîche, season. Refrigerate until ready to serve.
|That fits:||Meat fondue.|
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