Deep Fried Green Mangos Recipe Header
(0)
Servings: 12 pickles
Prep Time: 15 minutes
Cook Time: 10 minutes
Course: Mango Snack Recipes
Keyword: Mango Chef Creations, Mango Snack Recipes

INGREDIENTS

Pickled Green* Mango Spears

  • 1 green mango (ripeness stage 2-3/firm),
    peeled and each cheek cut into 12 spears
  • ½ cup rice vinegar
  • ¼ cup tamari sauce
  • ½ cup sugar, white granulated
  • *Green refers to mangos at the early stages of ripeness (stage 2-3) when the whole fruit is firm to the touch, the flesh is crisp and slightly sour.

    Tamari Sesame Dipping Sauce

  • 3 Tbsp tahini
  • 1 Tbsp sesame oil
  • 2 Tbsp rice vinegar
  • 2 Tbsp tamari sauce
  • 1 tsp chili garlic sauce
  • 1 Tbsp sesame seeds, toasted
  • 2 Tbsp green onion, sliced
  • Deep Fried Pickled Green Mango Spears

  • 12 Pickled Green Mango Spears
  • 1 cup all-purpose flour
  • 1 tsp seasoning salt
  • ½ tsp paprika
  • 1 egg
  • ½ cup buttermilk
  • Garnish

  • Green onion, thinly sliced at a 45 degree angle
  • Pickled Green Mango Spears:

    Mix vinegar, tamari and sugar together in a small saucepan. Heat until the sugar is dissolved. Let cool slightly. Place mango spears in a non-reactive bowl or jar and pour the pickling mixture over to cover. Pickle 3-8 hours. Drain and allow to dry out a bit.

     

    Tamari Sesame Dipping Sauce:

    Place all ingredients in a blender or food processor. Blend until smooth. Set aside.

     

    Deep Fried Green Mango Spears:

    Mix flour, seasoning salt and paprika together in a stainless bowl. Set aside. Mix egg and buttermilk together in a stainless bowl. Set aside. Place the mango spears into the flour and coat. Shake off any excess. Dip into the egg wash to coat. Place mango spears back into the flour mixture and coat completely. Deep fry breaded mango spears 2-3 minutes in 350°F fryer. Using a tong, remove from oil, drain.

     

    Per Serving:

    Arrange Deep Fried Pickled Mango Spears on a plate with ¼ cup Tamari Sesame Dipping Sauce. Garnish with green onion.

     

    Recipe courtesy of Chef Tamra Scroggins, Daily Grill



    Add a review

    Your email address will not be published.

    Recipe Rating