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Stuffed Mango with Cabbage and Oyster Mushroom Salad

An original and flavorful dish, this stuffed mango with cabbage and oyster mushroom salad is an excellent option for an elegant appetizer or an unusual side dish. The combination of the juicy sweetness of the mango and the earthy flavor of the mushrooms creates an unforgettable culinary experience.

Preparation time: 20 minutes
Cooking time: 10 minutes
Total time: 30 minutes
Servings: 2

Ingredients needed:

- 1 ripe mango
- 6 oyster mushrooms
- 200 g green cabbage
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1/2 teaspoon pepper
- 1 teaspoon fresh dill, chopped
- 1/2 teaspoon sugar
- salt to taste

Recipe history

Mango is an exotic fruit that has captivated taste buds around the world. Used in various dishes, from salads to desserts, this fruit brings a note of freshness and sweetness. Oyster mushrooms, with their delicate texture and subtle flavor, perfectly complement a dish that combines simple yet flavorful ingredients. This recipe can be seen as a modern reinterpretation of traditional dishes, where seasonal ingredients are used to create innovative combinations.

Preparing the ingredients

1. Start by thoroughly washing the green cabbage, then julienne it. Make sure to use fresh cabbage, as it will give the salad a crunchy texture.
2. Cut the mango in half lengthwise and carefully scoop out the flesh, taking care not to damage the skin. Use a spoon to remove the flesh, leaving the skin intact to use as a container.
3. In a skillet, add the olive oil and sauté the oyster mushrooms. Add a pinch of salt to draw out the juices from the mushrooms and let them cook until golden and tender, about 5-7 minutes.

Making the salad

1. In a bowl, combine the julienned cabbage, lemon juice, chopped dill, 1/2 teaspoon of sugar, and pepper. Mix well to combine the flavors.
2. Taste and adjust with salt if necessary. The cabbage salad should have a balanced flavor, with a slight acidity and a fresh note from the dill.

Assembling the dish

1. Fill each mango shell with the cabbage salad, being careful not to overfill.
2. Arrange the sautéed oyster mushrooms alongside the salad for a contrast of textures and flavors.
3. Use a toothpick to secure the mango shell, ensuring it holds its shape and the filling stays intact.

Serving and pairing suggestions

This recipe is perfect to be served as an appetizer at an elegant dinner or as an unusual side dish for a summer lunch. You can accompany this dish with a fresh green salad or a yogurt sauce with mint to add an extra touch of freshness.

Calories and nutritional benefits

A serving of this dish contains approximately 250 calories. Mango is rich in vitamins A and C, providing an excellent boost of antioxidants, while oyster mushrooms are great sources of plant-based proteins and essential nutrients. Green cabbage adds a significant amount of fiber, contributing to healthy digestion.

Frequently asked questions

1. Can I use another type of mushroom instead of oyster mushrooms?
Yes, you can use button mushrooms or shiitake, depending on your preferences. Each type of mushroom will add a distinct flavor to the dish.

2. How can I make the cabbage salad spicier?
Add some chopped chili pepper or chili sauce to the salad for a spicier kick.

3. What other fruits could I use instead of mango?
You can experiment with peaches or pineapple, which will provide a similar sweetness.

Possible variations

To add a touch of originality, you can incorporate other ingredients such as avocado or crumbled feta cheese into the cabbage filling. Additionally, you can replace the olive oil with sesame oil for a more intense flavor.

This recipe for stuffed mango with cabbage and oyster mushroom salad is not only a feast for the eyes but also an explosion of flavors and textures. I invite you to try it and enjoy every bite, bringing a splash of creativity to your kitchen!