Mango-Shallots-Carpaccio

Name: Mango-Shallots-Carpaccio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g round shallots; 1 (250 g) Roll of mozzarella cheese; 1 (approx. 600 g) Mango; 2 Avocados; 1 TABLESPOON Lemon juice; 2 stem(s) Coriander; 3 TABLESPOONS sweet-hot sauce; 4 TABLESPOONS Orange juice; 2 TABLESPOONS Cider vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g round shallots
1 (250 g) Roll of mozzarella cheese
1 (approx. 600 g) Mango
2 Avocados
1 TABLESPOON Lemon juice
2 stem(s) Coriander
3 TABLESPOONS sweet-hot sauce
4 TABLESPOONS Orange juice
2 TABLESPOONS Cider vinegar

Directions

1
Peel and finely slice the shallots. Drain mozzarella, freeze for 10 minutes and cut into fine slices. In the meantime peel the mango. Cut the fruit flesh from both sides into fine slices until it reaches the flat stone. Peel and halve the avocados and remove from the stone.
2
Slice the flesh thinly as well and sprinkle with lemon juice. Arrange prepared ingredients in portions on plates. Wash and chop the coriander. Mix the sweet and hot sauce, orange juice, vinegar and coriander, drizzle over the carpaccio and serve