Photo: Pranjall Kumar
Mango and Bresaola with Caramelised Red Wine Sauce
6 ingredients
30 min + 15 min
6
openrecipes
When the weather grows hot, cooking that requires extended oven use is to be avoided whenever possible. The mango and thin-sliced air-dried and salted beef bresaola (from the Alps of northern Italy) that is the principal component of this first course will raise the kitchen’s temperature not one iota. The only heat applied in the making is during the few brief minutes in which the sauce caramelizes over a burner flame.
Estimated Nutrition (whole recipe, rough)
77
Calories
0g
Protein
0g
Fat
14g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole Large Mangoes Or Enough To Cut Into 24 Slices
- 8 Tablespoons Dry Red Wine
- 6 Tablespoons Powdered Sugar
- 1 teaspoon Balsamic Vinegar
- 18 slices Bresaola
- 6 teaspoons Pink Peppercorns
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes