Spicy skewers with mango dip

Spicy skewers with mango dip

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free, healthy and balanced
Nutritional value / people: 177 kcal
, Fat: 5 g
, Carbohydrate: 16 g
, Protein: 12 g


4 people


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


1 pack Délicorn Gehacktes (200 g)
3 tbsp breadcrumbs
1 egg, beaten
1 ½ tsp Thai 7-spice
1 stick lemongrass, outer leaves set aside, core finely chopped
4 sticks lemongrass, halved lengthwise
1 tbsp peanut oil


1 mango
1 red chilli, deseeded, finely chopped
½ lime, the whole juice
1 tbsp apple vinegar
½ tsp salt
½ lime, cut into wedges
4 red chillies to garnish; incised 4 to 5 times lengthways, immersed in icy water for approx. 15 mins, drained
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How it's done

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Mix the mince well with the breadcrumbs and egg and season. Add in the finely-chopped lemongrass. Form the mixture into 8 approx. 6 cm long sausages and place on the lemongrass skewers. Heat the oil in a non-stick frying pan, fry the skewers all over for approx. 4 mins. over a medium heat.


for approx. 5 mins. in the centre of an oven preheated to 180°C.


Puree the mango and mix in the chilli, lime juice and vinegar. Add salt to taste.

Good to know
Serve: Serve the skewers with the dip, garnished with lime segments and chilli blossoms.

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