Turkey rolls with mango stuffing
4 servings
50 minutes
Turkey rolls with mango filling are a true gastronomic find that combines the tenderness of the bird, the exotic sweetness of mango, and a hint of spice. This dish originates from Pan-Asian cuisine, where the balance of flavors and texture play is valued. Juicy soybean sprouts add freshness, while a fragrant sauce made from curry, sour cream, and apple juice enhances the richness of flavor. Kiwi and almond flakes complete the composition by adding fruity tartness and a crunchy texture. These rolls are perfect for a festive dinner or romantic evening, impressing with their combination of ingredients and aesthetic presentation.
1
Blanch the soybeans for 2 minutes. Cut the flesh of the mango from the pit. Set aside 8 slices, chop the rest finely.
- Soybean sprouts: 100 g
- Mango: 1 piece
2
Season the schnitzels with salt, pepper, and ginger. Place mango slices and soybean sprouts on the meat. Roll them up, secure, and fry in oil. Remove the rolls.
- Turkey escalope: 600 g
- Salt: to taste
- Ground black pepper: to taste
- Ground ginger: to taste
- Mango: 1 piece
- Soybean sprouts: 100 g
- Vegetable oil: 2 tablespoons
3
Add curry, sour cream, a pinch of ginger, and diced mango to the remaining fat in the pan. Pour in apple juice and bring to a boil.
- Yellow curry powder: 1 tablespoon
- Sour cream: 100 g
- Ground ginger: to taste
- Mango: 1 piece
- Clear apple juice: 125 ml
4
Place the rolls, simmer for 15 minutes, remove. Make a puree from the sauce, season, add kiwi slices. Slice the rolls and garnish with almonds.
- Kiwi: 1 piece
- Flaked almonds: 2 tablespoons
