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Mango – Chili – Passata

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Ingredients for 4 servings:

  • 1 mango(s)
  • ½ chili pepper(s)
  • e.g. cinnamon
  • n. B. Sweetener, liquid
  • possibly cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

spicy fruit puree

Peel the mango, remove the flesh from the stone, and cut into large pieces. Cut open the chili pepper (depending on its size, you can also use a whole one) and remove the seeds. Puree the mango and chili pepper in a blender. Season the puree with cinnamon and sweetener, if desired. If you want the puree to be even spicier, add cayenne pepper. The passata goes very well with quark- and yogurt-based desserts. It also adds a unique and spicy touch to some poultry dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Mango – Chili – Passata