Slices of ripe mango meet a ginger-honey syrup and finely chopped chilli in this plate, inspired by the sweet-and-spicy fruit tradition of Filipino street food. With no added fat in its makeup, it is a heart-healthy breakfast choice.
Peel the mangoes and cut thin slices from either side of the pit, arranging them on a plate.
Simmer the grated ginger with the honey, lemon juice and water in a small pan for 5 minutes over low heat.
Stir the finely chopped red chilli into the cooling syrup.
Drizzle the syrup over the mango slices and let it rest for 5 minutes, during which the mango soaks up the syrup.
Serve the plate right away; you can add a few extra slivers of fresh ginger on top if you like.
Keep in mind that the flesh near the mango pit is fibrous, so thin slices absorb the syrup better. Removing the chilli seeds makes the plate less fiery.
Zencefilli şurup mangonun tatlılığıyla mükemmel dengelendi, acı biberin verdiği ufak kıvılcım tabağı çok daha ilginç kıldı.
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