Bresc BV

Mango-chilli sauce

Ingredients

0,5 l
  • 2 mangos
  • 20 g Bresc WOKchilli
  • 10 g Bresc Lemongrass puree
  • 1 dl chilli sauce
  • 4 dessertspoons rice vinegar
  • 1 dl ginger syrup
  • 20 g Bresc Shallot, chopped
  • 10 g Bresc Garlic chopped
  • oil for braising

Preparation method

Peel the mangos and dice the flesh. Braise the shallot, garlic, WOKchilli and then add the lemongrass and mango. Add the ginger syrup, vinegar and chilli sauce and continue cook. If necessary, puree the mixture.