Sous Vide Pickled Curry Mango
Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)
Ingredients for 8
1 cup white wine vinegar
3 tablespoons ultrafine sugar
1 teaspoon kosher salt
1 teaspoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon yellow curry powder
1/2 teaspoon red chile flakes
2 mangos, peeled, pitted, and cut into 1/2-inch-thick strips
1/2 white onion, thinly sliced
Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
In a large bowl, whisk together the vinegar, sugar, salt, cumin, cardamom, coriander, curry powder, and red chile flakes. Transfer to a large zipper lock bag and add the mangos and onion. Seal the bag using the water immersion technique.
Place the bag in the water bath and set the timer for 45 minutes.
When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.