Roasted mango, ginger butter, Timut pepper syrup

Huile d'olive de Nice PDO
Subtle flavour
Mangue rôtie, beurre de gingembre, sirop de poivre Timut
A PDO
Preparation
15 min
A PDO
Resting time
30 min
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Dessert Brunch and breakfeast Vegan Vegetarian Gluten-free

Ingredients

A PDO
For 4 personnes
  • To make this roasted mango recipe, you will need:
  • 2 mangoes
  • 1 teaspoon of ground ginger
  • 15g of mild-flavoured olive oil
  • 1 pinch of vanilla powder
  • 10 fresh lemongrass leaves
  • 10 cl of water
  • 5g Timut peppercorns
  • 100g caster sugar

Tip

For this roasted mango recipe, we recommend PDO Nice or PDO Nyons olive oil, from the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … If you’re a mango lover, we’d also recommend the recipe for mango, pistachio and olive oil cake.

Instructions

  • Prepare the syrup: in a saucepan, bring the water and sugar to the boil and simmer for 5 minutes. Turn off the heat, add the peppercorns, leave to infuse for 30 minutes, then set aside.

  • Prepare the ginger ‘butter’: finely chop 5 lemongrass leaves and finely slice the remaining 5. Mix together the mild-flavoured olive oil, ginger, vanilla and chopped lemongrass. Set aside.

  • Peel the mangoes and dice them.

  • Preheat the frying pan (or griddle) to around 180°C. Drizzle some mild-flavoured olive oil onto the griddle, then add the mango and cook for 5 to 10 minutes, turning down the heat after 3 to 4 minutes. Stir regularly and keep the lid on as much as possible whilst cooking.

  • Once the mangoes are grilled, deglaze with the syrup and remove from the heat, then add the ginger mixture. Serve hot, warm or cold, accompanied by biscuits such as crêpe dentelle or palet breton…

Tip

For this roasted mango recipe, we recommend PDO Nice or PDO Nyons olive oil, from the Amellau variety, Argoudeil, Cailletier, Clermontaise, Courbeil, Grossane, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Verdale des Bouches-du-Rhône, Verdale de l’Hérault … If you’re a mango lover, we’d also recommend the recipe for mango, pistachio and olive oil cake.
We recommend...

For this recipe, we recommend using PDO huile d'olive de Nice (subtle taste) for its mildness and its aromas of almond, raw artichoke, broom flowers, hay, grass, leaves, pastries, ripe apple, dried fruit and citrus notes. You can also use huile d'olive de Nyons PDO.

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