This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Mangos.
Mango Charcuterie Board
3-4 ea. Ripe mangoes
2 cups Sushi rice
1 pint Seaweed salad
4-6 oz. Sushi grade fish
1 box Tempura batter
Cilantro leaves for garnish
4 ea. Chicken thighs
1 bottle Ponzu
Make sushi rice according to package directions
Use 1 half of one mango to julienne and toss with seaweed salad. Reserve.
Cut 1 mango into wedges and reserve.
Cut 1 tablespoon of mango into small dice to reserve for garnish
With remaining mango and excess from others place into a blender and slowly pour in ponzu to create a sauce. Separate into 2 parts or 3 if you want some for dipping/garnish. You will use this to glaze your chicken and your nigiri.
Thinly slice the fish and lay over a small amount of cooked rice that you formed in your hand. Repeat this process and glaze with mango sauce. You can do this and place into the refrigerator to reserve.
Prepare tempura batter According to package instructions. Dip the mango wedges into the batter and fry at 350f until light to golden brown. Reserve on a wire rack and season with salt immediately after frying.
Heat the grill and cook your thighs halfway. For the rest of the cooking process you will baste the thighs with the mango and ponzu sauce, turning and flipping over high heat until cooked through. Slice and serve over rice.
Begin adding the chicken and rice, salad, nigiri, and tempura into the bento box. Garnish the chicken with mango small dice and cilantro. If there is another compartment you can add uncontaminated mango and ponzu sauce and garnish with a small wedge or cube of mango