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Prep Time: 20 minutes
Cook Time: 12 minutes
Course: Mango Snack Recipes
Keyword: Mango Chef Creations, Mango Snack Recipes

INGREDIENTS

  • 1-2 fully ripe mangos (about 1 pound to yield 1 cup puree)
  • Juice and zest of one lime
  • Sea salt
  • 16 raw medium shrimp (41/50 count)
  • 1 tsp. Sichuan pepper or black peppercorns, crushed
  • 1 Tbsp. fennel seed, crushed
  • 2 Tbsp. olive oil
  • 1 large clove garlic, minced
  • 1 tsp. finely grated fresh ginger
  • 1 pinch sea salt
  • Diced ripe mango, 8-16 pieces, as needed
  • Zest of 1 lime, for garnish, optional
  • Fresh basil or mint leaves, for garnish, optional
  • Peel the mangos and cut the fruit away from the seed. Coarsely chop and blend until smooth. Season puree with lime juice and a generous pinch of sea salt. Set aside.
     
    Shell the shrimp, keeping only the tail intact. Refrigerate until ready to cook.
     
    In a large skillet, over medium heat, toast pepper and fennel in olive oil until the mixture becomes fragrant. Add shrimp and sauté in the spice mixture, stirring regularly, until cooked through, 8-10 minutes. When shrimp is cooked, add garlic, ginger and a sprinkling of salt to the pan. Continue cooking and stirring for 2 minutes, then let cool to room temp.

    Recipe courtesy of Isha Nije, FLIK, Compass Group, Hazel Park, MI

    Place 1-2 mango cubes and 1-2 shrimp on a pick, repeat to make 8 picks; and set aside. Spoon or pipe 2 tablespoons mango puree into mini glasses and top with picked mango and shrimp. Garnish with lime zest and fresh herbs.

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