Oysters With A Mango And Jalapeño Mignonette Recipe

Time25m

Serves4

Make Oysters With A Mango And Jalapeño Mignonette Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Shuck the oysters and arrange them on a chilled platter or on a bed of crushed ice, keeping the half-shells intact.
2
Dice the mango into small 1/4-inch cubes to yield about 1/2 cup diced mango.
3
Seed (if desired) and finely mince the jalapeño pepper; set aside.
4
Finely dice the red onion and roughly chop the cilantro leaves.
5
In a small bowl, whisk together red wine vinegar, lime juice, sugar, and salt until the sugar and salt dissolve.
6
Add the mango, jalapeño, red onion, and cilantro to the vinegar-lime mixture. Stir to combine and let macerate for 5–10 minutes to meld flavors.
7
To serve, spoon a small amount of the mango-jalapeño mignonette onto each oyster and serve immediately. Optional: garnish with extra cilantro and a squeeze of lime.