Mango is a model "superfruit", full of nutritional value and many essential vitamins. It is one of our favorite fruits and we use it regularly in smoothies, fruit salads, and salsas. Today, I created a new and unique recipe featuring this wonderful ingredient.
In this preparation, the chunks of ripe mango are scented with cardamom and crystallized ginger, wrapped in a dough, lightly fried, and served with a special lavender syrup. After the initial taste of the delicious crispy dough, bright mango flavors burst forth with a warming aromatic spice of ginger and cardamom, followed by delicate sweet, floral notes from the lavender syrup. It is a true delight.
Ingredients: (12 ravioli or 4 servings)
1 cup water
1/4 cup sugar
1/4 cup honey
2 tablespoons dry lavender
Homemade pasta dough, rolled out very thin and cut out in 12 2-inch squares
(or can also use 12 wonton squares)
1 large mango, cut in 1/4-inch chunks
1 tablespoon crystallized ginger
1/2 teaspoon cardamom
Vegetable oil
Blueberries (optional)
Directions:
In a small pan, combine water, sugar, honey, and lavender. Bring to boil and cook for a few minutes on medium heat until honey and sugar are dissolved, stirring occasionally. Take of the heat, cover, and let the mixture steep for about 20 minutes. Strain.
In a bowl, place mango chunks and sprinkle with crystallized ginger and cardamom. Mix gently.
Place 3 or 4 mango chunks (along with a few ginger pieces) onto each dough square. Moisten the edges, fold in half to form a triangle, and pinch the edges together to seal. Reserve any remaining mango chunks.
Fry the ravioli in a deep fryer or a regular pot filled with vegetable oil until golden. Divide mango ravioli among plates, and arrange mango chunks and blueberries alongside the ravioli. Pour lavender syrup all over.
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I would like to submit this recipe for the Mango Recipe Challenge at Fake Food Free.
