Text read by Mary Peters



Prepare the rice as usual. Peel the mangoes and cut them into pieces. Chop about ¾ of the flesh with a hand blender. The other ¼ will be caramelised later in the pan. Cut the onion into small cubes.

Bring the chicken stock to a boil and add the mango purée and onions. Season with chilli, curry, 2 tbsp sugar, pepper, salt and lemongrass. Let it boil down a little, and then add the cream. Let it boil down again briefly and season again.

Put some water and sugar in a pot or pan and bring to a boil. When the sugar is slightly brown, add the mango cubes and caramelise lightly. Then add the mango cubes to the sauce and let them steep briefly. The fruit should retain some bite.

Wash and dry the turkey breast and cut into strips. Fry the turkey breast strips in a little olive oil. Add a little soy sauce at the end. 

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