Spicy Mango (8pz/pcs) Recipe

Thinly slice radishes on a mandoline or sharp knife to about 1–2 mm thickness and place in a heatproof jar or bowl.

In a small saucepan combine 0.5 cup raspberry vinegar, 0.5 cup water, 1 tablespoon sugar and 1/2 tsp salt. Warm just until sugar and salt dissolve; don’t boil.

Pour warm pickling liquid over the sliced radishes, press to submerge, cool to room temperature, then refrigerate at least 30 minutes (preferably 1 hour) before serving. Keep chilled until assembly.

Place 1 cup diced mango, 1 small red chili (adjust heat by removing seeds if desired), 1 tbs rice vinegar, 1 tbs fresh lime juice, 1/2 tsp honey, 1/4 tsp salt and 2 tbs water into a blender or food processor.

Puree until smooth. Taste and adjust sweetness, acidity or heat. If too thick, add 1 teaspoon water at a time to reach a thick sauce consistency suitable for drizzling.

Transfer sauce to a small bowl and refrigerate until assembly. The sauce can be made several hours ahead and kept chilled.

In a small bowl combine 200 g soft goat cheese, 1/2 tsp lemon zest, 1/2 tsp honey and 1/4 tsp freshly ground black pepper.

Whisk or stir until smooth and spreadable. Taste and adjust salt/honey as desired. Transfer to a piping bag or small spoon for filling the blossoms.

Pour vegetable oil (enough for shallow-deep frying) into a deep saucepan or fryer so there is about 3–4 cm depth. Heat oil to 180°C (350°F). If using a thermometer, maintain this temperature; if not, test with a drop of batter — it should sizzle and rise immediately.

In a mixing bowl combine 1 cup all-purpose flour and 1/4 cup cornstarch with 1/2 tsp fine sea salt; whisk to blend.

In a separate bowl whisk together 1 beaten egg and 1 cup ice-cold sparkling water. Quickly fold the wet mixture into the dry ingredients with a few gentle strokes: the batter should remain slightly lumpy and cold. Do not overmix.

Hold each zucchini blossom by the stem, open the petals slightly. Pipe or spoon about 1 tablespoon of the goat cheese filling into the cavity of each blossom and gently twist the petals closed to seal — do not overfill. If necessary, secure with a small strip of chive or a toothpick (remove after frying).

Working in batches, dip each filled blossom into the tempura batter, allowing excess to drip off, then carefully lower into the hot oil. Fry 2–3 blossoms at a time to avoid crowding.

Fry until batter is crisp and pale golden, about 2–3 minutes per side. Turn once with tongs for even color. Total fry time ~4–6 minutes depending on size. Maintain oil temperature around 170–180°C.

Remove with a slotted spoon or spider and drain on a paper towel–lined tray. Season lightly with a pinch of fine sea salt while still hot.

Place one tempura-fried stuffed zucchini blossom on each of 8 appetizer plates.

Spoon or drizzle about 1 tablespoon of the spicy mango sauce beside or over each blossom (approximately 1/8 cup sauce used total).

Top each blossom with 2–3 slices of the pickled raspberry radish for a tangy contrast.

Garnish each plate with a microgreen or small basil leaf and a light grind of black pepper. Serve immediately with an extra lime wedge on the side.

If toothpicks were used to secure petals, remove them before serving.