Ingredients for the Sauce:
1 Lime for juice.
1 Bird's Eye Chili, thinly sliced (you may remove the seeds for less heat if desired).
1 Tbsp Ginger, peeled & finely grated.
1 Tbsp Local Organic Honey.
Ingredients for the Tempura:
1 C All Purpose Flour.
1 Tsp Baking Powder.
1 C Iced Soda Water.
1 Free-Range Organic Egg.
2 to 3 C Vegetable Oil for frying.
Kosher Salt & Fresh Cracked Black Pepper.
What to Do for the Sauce:
To begin, remove the flesh of 2 of the mangoes. Mangoes come with very large seeds in the center which you can't cut through. Therefore you must cut away the "cheeks" (fleshy sides) of the mango, carefully dice/cube the flesh and peel it away from the skin.
Chuck the flesh into a food processor along with the ginger, lime juice, honey, and just a touch of salt and pepper. Puree until the mixture becomes soft and silky. Gently mix in the chili and set aside. Ta da!
As you can see from the photo, I served my mango with some pan-seared halibut. If you wish to do this, just pat your fish dry with some paper towel, and season well on both sides with salt and pepper. Heat a bit of oil and/or butter over medium heat in a frying pan, and once the butter starts to sizzle, gently place fish in the pan. Cook 3 - 4 minutes, flip, and continue cooking a further 3-4 minutes. Fish will be done if flaky and white. Remove from the heat and set fish on a surface, covered in foil, and let rest about 5 to 10 minutes. Otherwise, it would also work very well with chicken also or maybe some chick-pea patties.
What to Do for the Tempura'd Mango:
As above, cube or slice the mango flesh from the cheeks. Set aside.
Pour your oil into a deep wok and heat over a medium-high setting. The oil is ready when a 1" cube of white bread dropped into the oil browns in 60 seconds; that oil temperature will be about 365 degrees F. Be careful to not heat too high and keep water away from the oil because water + oil = explosive disaster. Literally.
As the oil heats, mix together the flour and baking powder. Set aside.
In a medium sized mixing bowl, gently whisk the egg. Add the cold water and mix well. Throw in the flour mixture and stir to just barely combine. Do not over mix or the starches in the flour will active and you'll end up with a very "doughy" tempura.
Lightly dredge the pieces of mango in the mixture and very carefully drop them into the hot oil. Always drop away from you (think of it like pushing the food away rather than pulling toward) to avoid splashing yourself with oil. Watch your fingers!
Allow to brown and crisp up, turning often to ensure even cooking. Once golden and crisp, remove from the oil with a slotted spoon and let drain on a side of paper towels, sprinkle with salt. Serve immediately.
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