Cooking Instructions
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Step 1
Toast the
Macadamia Nuts (30 g)
and then roughly chop them. Dice the
Onions (185 g)
and
Red Bell Peppers (75 g)
. Grate the
Fresh Ginger (10 g)
and peel the
Mangoes (905 g)
.
Step 2
With a sharp knife, slice the mangoes vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern, and push the skin side out to expose the flesh. Slice flesh away from skin.
Step 3
In a saute pan, heat the
Vegetable Oil (22 mL)
and
Crushed Red Pepper Flakes (as needed)
. Add the onions, and sweat until soft. Add the ginger and red bell pepper. Saute for 1-2 minutes. Add mangoes and cook 1 minute longer.
Step 4
In a small bowl, combine
Pineapple Juice (120 mL)
,
Apple Cider Vinegar (60 mL)
,
Brown Sugar (55 g)
, and
Sweet Curry Powder (5 g)
. Add to the pan, and stir to combine. Bring mixture to a low simmer, and let reduce for 30 minutes.
Step 5
Stir mixture frequently. Season with
Kosher Salt (to taste)
and
Ground White Pepper (to taste)
. Stir in
Golden Raisins (35 g)
and the macadamia nuts. Enjoy!
