Pickled Green Mango:
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 to 8 hours. Drain and allow to dry out a bit.
Deep Fried Green Mango:
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. Drain and serve hot.
Tamari Sesame Dipping Sauce:
Place all ingredients in a blender or food processor. Blend until smooth. Set aside.
Place hot Deep Fried Pickled Mango Spears on a plate with a ramekin of Tamari Sesame Dipping Sauce. Garnish with green onion and sesame seeds.
Recipe courtesy of Chef Tamra Scroggins, Daily Grill