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:

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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

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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.

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