Peanut Butter and Mango Sandwich

Recipe by Chef Nick Wallace

INGREDIENTS

2 tsp butter

2 slices brioche bread

1 tsp peanut butter

2 tsp mango chutney

DIRECTIONS

Heat griddle or skillet over medium heat and add butter.

Spread peanut butter on one side of bread. Then spread Mango Chutney on the other side of bread. Place one slice, buttered side down on the griddle. Top with other slice, so that peanut butter and mango chutney are in the middle. Cook for 4 minutes on each side, or until golden brown, and heated through.

Prep: 5 mins Cook: 8 mins 1 Servings

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Mango Chutney

INGREDIENTS

1 tbsp olive oil

2 cloves garlic minced

1/2 medium yellow onion, diced

2 tsp grated fresh ginger OR 1 tsp dry ground ginger

1 tsp honey

1/2 cup white vinegar

1 tsp mustard seeds

4 oz water

1/2 tsp cumin

1/2 tsp red pepper flakes

1/4 tsp cinnamon

4 cups of Dole® Frozen Mangoes

DIRECTIONS

Heat oil in a small saucepan over medium heat, then sauté garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.

Add the onion mixture to a medium saucepan along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.

Mash with a fork or potato masher any remaining large mango chunks. Serve warm or chilled over pan-seared chicken or fish, or add to tacos and burritos.

Prep: 15 mins Cook: 1 hr 2 Servings