Mango Poke Bowl
Servings 6 portions
Ingredients
- 4 Unripe (green) mango*, peeled, large diced *Recommended mango ripeness stage 2 to 3
- 1 Nori seaweed, sheets, julienned
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1/2 tsp sesame oil
- 1 green onion, thinly sliced on bias
- 1 garlic clove, thinly sliced on mandolin
- 1 tsp ginger, minced
- 1/4 cup cashew nuts, toasted, chopped
- 1/2 cup edamame beans, cooked
- 1/2 tsp black sesame seeds
- 2 cups rice, cooked
- 1 stem green onion, thinly sliced
Instructions
-
Combine with the all the poke ingredients in a bowl and let stand refrigerated for 30 minutes to develop flavor.
-
To plate the poke, place 1 cup on top of white rice.
-
Top the poke with remaining sliced green onions.
Recipe Video
Recipe Notes
Created by The Culinary Institute of America as an industry service to the National Mango Board.