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Crunchy Heura® with Mango Chutney
200 g Heura® Bocados Espaciados
2 ripe mangoes
100 g of natural fructose
2 tsp ground cinnamon
5 pink peppercorns
5 black peppercorns and 5 white peppercorns
5 cayenne peppers
7 coriander seeds
150 ml water
3 Tbsp aged wine vinegar
A pinch of sea salt
Peel and pit the mangoes. Whisk together the mangoes, water, fructose, cinnamon and vinegar.
Pour the mixture into a saucepan and bring it to a boil along with the rest of the spices and sea salt.
Reduce to medium-low heat for at least an hour and stir frequently so the bottom doesn’t stick.
Remove from heat and set the mango chutney aside.
In a skillet, sauté the Heura® chunks until crisp. On a plate, layer the mango chutney base with the Heura bites on top. Garnish with radish and glasswort for the finishing touch.