Crêpe Filling and Sauce
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Credit: Marylou Tate, chef instructor, Nashville State Community College, Nashville, Tenn.
Sizzle, Spring 2013
1 mango, fresh and ripe
1 T. butter
2 oz. orange juice
1 kiwi, pureed to a sauce
2 oz. whipped cashew cream
Mint for garnish
1. Cut mango vertically along each side of pit. Remove skin; slice fruit lengthwise.
2. Add butter to hot sauté pan. Add mango to pan after foam subsides. Saute both sides until edges are caramelized and mango is heated through.
3. Transfer mango to warm plate. Deglaze pan with orange juice. Reduce juice to a glaze; return mango to pan. Coat mango with glaze.
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