Ingredients
Hint:
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
kochen@bettybossi.ch
Mango
Marinade
Bake
Rice
How it's done
Mango
Make diamond-shaped incisions (approx. 1.5 cm deep) into the cut surfaces of the mangoes, place on a baking tray lined with baking paper.
Marinade
Combine the oil with all the other ingredients up to and including the harissa. Brush the mangoes with half of the marinade, spreading it in the incisions. Set aside the remainder of the marinade.
Bake
Approx. 15 mins. in the centre of an oven preheated to 200 °C.
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, drain well, transfer to a pan. Add the water, lemongrass and salt, bring to the boil, turn off the heat and leave the rice to fluff up in the covered pan for approx. 15 mins.; do not remove the lid. Separate the rice with a fork, serve with the mango,
drizzle with the reserved marinade, garnish with the coriander.
| Serve with: | Fried tofu or chicken |
|---|
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