Shallots-Mango-Carpaccio

Name: Shallots-Mango-Carpaccio
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 g Mozzarella (roll); 100 g Shallots; 1 (approx. 500 g) ripe mango; 1 (approx. 300 g) ripe avocado; 2 TABLESPOONS Lemon juice; 2 TABLESPOONS sweet-hot chili sauce; 3 TABLESPOONS Orange juice; 1-2 TABLESPOONS Vinegar (e.g. fruit vinegar); 7-10 Tbsp salt, pepper, sugar, 2 tablespoons oil; 4-5 Stem(s) Coriander

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

250 g Mozzarella (roll)
100 g Shallots
1 (approx. 500 g) ripe mango
1 (approx. 300 g) ripe avocado
2 TABLESPOONS Lemon juice
2 TABLESPOONS sweet-hot chili sauce
3 TABLESPOONS Orange juice
1-2 TABLESPOONS Vinegar (e.g. fruit vinegar)
7-10 Tbsp salt, pepper, sugar, 2 tablespoons oil
4-5 Stem(s) Coriander

Directions

1
Cut mozzarella into thin slices. Peel shallots and slice or slice them very finely
2
Peel the mango, cut the flesh off the stone. Cut avocado in half, stone and peel. Cut mango and avocado into slices and sprinkle with lemon juice
3
3 Arrange the prepared ingredients in portions on 4 plates. Mix chili sauce, orange juice, vinegar, salt, pepper and sugar. Fold in the oil. Dribble over the carpaccio. Wash the coriander, remove the leaves and sprinkle over the carpaccio.
4
Drink: mineral water