Deep Fried Pickled Green Mango Spears with Tamari Sesame Dipping Sauce
Ingredients
Garnish
- Green onion, bias cut, for garnish
- Sesame seeds, for garnish
For the Pickled Green Mango
- 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
For the Deep Fried Pickled Green Mango
- 12 pieces Pickled Green Mango
- 1 cup all-purpose flour
- 1 tsp seasoning salt
- ½ tsp paprika
- 1 egg
- ½ cup buttermilk
For the Tamari Sesame Dipping Sauce
- 3 tbsp tahini
- 1 tbsp sesame oil
- 2 tbsp rice vinegar
- 2 tbsp tamari sauce
- 1 tsp garlic sauce
- 1 tbsp sesame seeds, toasted
- 2 tbsp green onion, sliced
Instructions
Pickled Green Mango:
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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:
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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:
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Place all ingredients in a blender or food processor. Blend until smooth. Set aside.
For Serving:
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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 Notes
*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.
Recipe courtesy of Chef Tamra Scroggins, Daily Grill