Mango-curry tartare

Prep 10 min·Cook 10 min·2 portions·VEGAN

Ingredients

1 mango
200 g Curry-mango tofu (smoked)
1 red pepper
1 spring onion
Juice of 1 lime
2 Tbsp soy sauce
chili flakes (if you like)
2 tsp maple syrup
salt & pepper
radicchio, pomegrante seeds

Instructions

1.Peel and dice the mango, cut the curry mango tofu into approx. 1 cm cubes
2.Dice the bell pepper, cut the spring onion into fine rings and place in a bowl with the mango and tofu
3.Add the lime juice, soy sauce, chilli, maple syrup, salt & pepper and mix everything together and season to taste
4.Let it steep for a moment and place in a ring, put some sliced radicchio (or rocket salad) and fresh pomegranate seeds on the tartare and serve
5.Fresh baguette goes very well with it

Notes

The tartare lives on fresh, ripe ingredients - a nicely aromatic mango makes all the difference. You can steer the heat with the chilli flakes exactly to taste, so it stays mild for children and gets properly spicy for anyone who likes it fiery. If you don't have radicchio, use rocket. Let the tartare steep briefly so the flavours come together, and scatter the pomegranate seeds on only just before serving so they stay crisp.