Tuvaluan Rose in Salvadoran Amber

187 Reviews

★★★★★ 4.5/5

A unique dessert featuring the exotic sweetness of El Salvador paired with the vibrant spice of Tuvaluan cuisine.

Recipe info:

Ingerdients

– 1 large ripe mango, peeled, pitted, and diced
– 1/2 cup coconut milk
– 1/4 cup saffron-infused honey
– 1/4 cup finely chopped red onion
– 1 tablespoon finely chopped fresh cilantro
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon cayenne pepper
– 1 tablespoon finely chopped toasted almonds
– 1 lime, cut into wedges, for garnish
– Fresh mint leaves, for garnish
– Pinch of saffron threads
– 1 small piece of pandan leaf
– 1 tablespoon unsalted butter
– 1 small tortilla

Buy High-Quality Saffron. Choose your preferred purchase size.

Recipe steps

1. In a small bowl, combine the saffron threads and honey. Microwave for 10 seconds, or until the honey is warmed and the saffron has released its color.

2. In a medium bowl, combine the mango, red onion, cilantro, vanilla extract, cinnamon, nutmeg, cayenne pepper, and half of the saffron-infused honey. Toss to coat.

3. Heat a skillet over medium heat. Add the butter and let it melt.

4. Place the tortilla in the skillet and cook for 1-2 minutes per side, or until golden brown and crispy.

5. Spread the mango salsa over the cooked tortilla.

6. Drizzle the remaining saffron-infused honey over the salsa.

7. Garnish with the toasted almonds, lime wedges, and mint leaves.

8. Serve immediately.

PRO TIPS

For a stronger saffron flavor, steep the saffron threads in the honey for at least 30 minutes before using.If you don’t have pandan leaf, you can substitute it with a bay leaf or lemongrass stalk.Serve the dish with a dollop of whipped cream or ice cream for an extra indulgent treat.