Mango and coconut are two that harmonize perfectly with each other. Where both occur naturally, people have long sworn by mixing the two. But this combination is also becoming increasingly popular in Asian restaurants here. The exotic pair not only looks great as a smoothie or in a dessert, it also tastes particularly good with rice and poultry . Below you will find out how you can easily make this dish at home.
Ingredients:
- 600 g fresh turkey breast
- 2 ripe mangoes
- 400 ml chicken stock (duck stock)
- 200 g coconut milk
- some Lotao Java Kiss coconut blossom sugar
- some grated ginger
- 1 onion
- 1 teaspoon curry powder
- 250g Lotao Prince of Bengal Baby Basmati
- Chili fresh or from the mill (to taste)
- Lemongrass, ground
- Coconut oil
- Soy sauce, dark
- Chopped peanuts or cashews as desired
- Fresh herbs for garnish
Preparation:
- Prepare the Lotao Prince of Bengal baby basmati according to the package instructions. Peel the mangoes and cut them into pieces. Grind about ¾ of the pulp with the hand blender (the other ¼ will be caramelized later in the pan).
- Cut the onion into small cubes. Bring the duck stock to the boil and add the mango puree and onions. Season with chili, curry, 2 tablespoons of Java Kiss coconut blossom sugar , grated ginger, pepper, salt and lemongrass. Let it boil down a little and then add the coconut milk.
- Let it boil down again briefly and season to taste. Add some water, Java Kiss coconut blossom sugar and grated ginger to a pot or pan and bring to the boil. When the sugar darkens a little, add the mango cubes and caramelize slightly.
- Then add the mango cubes to the sauce and let them steep briefly. The fruit should retain some bite.
- Wash the turkey breast, dry it and cut it into strips. Fry the turkey breast strips in a pan in a little coconut oil. Finally add a little soy sauce.
- Season to taste and garnish with fresh herbs.
Leave a comment