Mangoes stuffed with crabs

4 servings

30 minutes

The recipe is taken from the book "Seafood. Very simple.

Energy value per serving

• Calories: 229.7
• Proteins: 7.2g
• Fats: 9.3g
• Carbohydrates: 23.3g

Ingredients

• Canned crabs: 100 g
• Mango: 2 pc
• Sweet pepper: 1 pc
• Mayonnaise: 2 tbsp
• Cream: 4 tbsp
• Sugar: 1 tsp
• Lemon juice: 1 tsp
• Green peppercorns: 1 tsp
• Grated horseradish: 1 tbsp
• Peppermint: to taste

Cooking steps

1. Wash the mangoes, dry them, and cut them in half lengthwise.

   Required ingredients:

   • Mango: 2 pieces

2. Remove the pit, scoop out the flesh from the fruit halves, leaving 5 mm to the skin, and cut the fruit flesh into small cubes.

   Required ingredients:

   • Mango: 2 pieces

3. Wash the sweet pepper pod, dry it, and bake in the oven until the skin bursts.

   Required ingredients:

   • Sweet pepper: 1 piece

4. Remove the skin.

   Required ingredients:

   • Sweet pepper: 1 piece

5. Cut the pod in half, carefully remove the seeds and partitions, and slice the halves of the pod into thin strips.

   Required ingredients:

   • Sweet pepper: 1 piece

6. Rinse the crabs in cold water and let them drain.

   Required ingredients:

   • Canned crabs: 100 g

7. Mix mayonnaise with mango cubes, cream, sugar, lemon juice, green pepper, grated horseradish, and crabs.

   Required ingredients:

   • Mango: 2 pieces
   • Mayonnaise: 2 tablespoons
   • Cream: 4 tablespoons
   • Sugar: 1 teaspoon
   • Lemon juice: 1 teaspoon
   • Green peppercorns: 1 teaspoon
   • Grated horseradish: 1 tablespoon
   • Canned crabs: 100 g

8. Fill the mango halves with filling and decorate the dish with strips of sweet pepper and mint leaves.

   Required ingredients:

   • Sweet pepper: 1 piece
   • Peppermint:  to taste