Sous Vide Pickled Curry Mango

(3)

Emily Farris and Jeff Akin

Kansas City, Missouri

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

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This pickled and curried mango is a fantastic side or garnish for your favorite Indian fish. As it is a delectable flavor, we recommend this to be eaten alongside a larger meal - though you might find yourself snacking on it, too. Refrigerate in an air-tight jar or container for up to one month.
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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

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

  • Step 2

    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.

  • Step 3

    Place the bag in the water bath and set the timer for 45 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer to an ice bath and let cool to room temperature. Serve.

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180 F / 82.2 C Recipe Temp
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