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Rougail mangue
Green mango chilli relish
Rougail mang: Réunion's fiery relish of grated green mango pounded with chilli, onion and salt
On a Réunion table the rougail is the sharp, cold thing that cuts through a pot of cari, and rougail mangue is perhaps the best loved: sour green mango grated into crisp strands and pounded with bird's-eye chilli, a little onion and salt. It is crunchy, mouth-puckering and hot all at once, and it sits in a small bowl next to the rice and grains for people to add a forkful at a time. It is made fresh and eaten the same day, from Saint-Denis to Saint-Pierre, when mangoes are still hard on the trees. A ripe or half-ripe mango is the classic mistake, giving a sweet, soggy mush; the fruit must be fully green, hard and sour. Chef's tip: pound the chilli with the salt first so it spreads evenly, then only bruise the mango, so the strands keep their snap.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 6
Ingredients
- 2 green (unripe) mangoeshard and sour, about 500 g
- 3 red bird's-eye chilliesor to taste
- 1 tsp salt
- 1 small onionvery finely chopped
- ⅛ oz fresh ginger (optional)grated
- 1 tbsp sunflower oil
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Peel 2 green (unripe) mangoes and grate the flesh on the coarse side of a box grater, working around the stone.
Step 2: Pound 3 red bird's-eye chillies and 1 tsp salt in a mortar to a wet red paste. Add ⅛ oz fresh ginger now if you are using it.
Step 3: Add 1 small onion and the grated mango and pound lightly, turning with a spoon, just until the mango is bruised and juicy but still in strands.
Step 4: Stir in 1 tbsp sunflower oil, taste for salt and heat, and leave for 10 minutes so the flavours mingle before serving cold.
10 min
Nutrition per serving
- Calories
- 55 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 2 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does rougail mangue take?
- About 15 minutes in total.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of small onion?
- 2 shallots per onion.
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