We give this great holiday classic a twist by brightening it up with delicious fruity flavors. An exotic recipe.
Cook the peeled and cut mangoes over low heat for 40 minutes. Add the vinegar, sugar, minced garlic, ginger, chili, salt, pepper, and mango juice. Stir regularly.
Add the raisins and cook everything for another 15 minutes.
Add 1 tablespoon of honey at the end of cooking and then let it cool.
Slice the foie gras and cut them in half.
To finish, top the toasts with mango chutney, add a few pieces of mango, and then place half a slice of foie gras on the chutney.
0 servings
4
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EN