By Adam Lariviere, YMCA Skills Instructor/Chef
Ingredients:
Serves 4-6 people
Method:
Dipping Sauce (optional)
Ingredients:
Method:
Ingredients:
Serves 4-6 people
- 2 heads Boston lettuce, or use romaine hearts
- 2 Mangos
- ½ Red pepper
- ½ Green pepper
- ½ Shallot
- ¼ bunch Cilantro (leaves only, roughly chopped)
- 2 tbsp Chopped peanuts (optional)
- 2 Limes (juiced)
- 1 tbsp Oil
- 1 tbsp Honey
Method:
- Carefully separate the leaves of lettuce so they do not break or tear.
- Wash the lettuce leaves and dry them with paper towel.
- Peel the mangos and cut the flesh into thin strips (about 1/4” x 1/4” wide and the length of the mango).
- Clean the peppers and cut them into thin strips (about 1/4” x 1/4” wide and the length of the pepper).
- Cut the shallots into thin slices with the grain (from top to bottom).
- Mix together the lime juice, cilantro, honey and oil.
- Combine the mango, peppers, shallots, peanuts, and lime juice mixture.
- To serve, place some of the mango mixture on a leaf of lettuce.
- Wrap the lettuce around the mango mixture and serve with the dipping sauce below.
Dipping Sauce (optional)
Ingredients:
- 1 lime (juiced)
- 1 Cherry tomato (crushed)
- 2 Cilantro stems (roughly chopped)
- ¼ cup Sugar
- 1 Dried chili pepper
- ½ cup Water
- ¼ cup Rice wine vinegar
Method:
- Combine all the ingredients in a pot and bring them to a boil.
- Reduce the heat and simmer for 10-15 min.
- Strain the sauce into a small container.
- Cool completely before serving. (Optional: garnish the dipping sauce with whole cilantro leaves and chopped peanuts).
