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+ servings
Mango Poke Bowl

Mango Poke Bowl

Course Chef Creation, Dinner, Lunch
Diet Vegan, Vegetarian
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

  1. Combine with the all the poke ingredients in a bowl and let stand refrigerated for 30 minutes to develop flavor.

  2. To plate the poke, place 1 cup on top of white rice.

  3. 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.