Prawn and mango tartletsSavoury recipe
Cathy Guillebert Tortel
Prawn and mango tartlets
- Ambient fruit purée : Mango - 100ml
- Prawns - 12
- Olive oil
Mix a pinch of paprika and salt with the mango puree. Reduce it by half in a saucepan. Peel the prawns and fry them until golden in the pan with a drizzle of olive oil. Add salt and pepper. Pour the seasoned mango puree over the bases of the tartlets and cover with the prawns. Sprinkle with parsley.
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