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1
Slice up two plantains and saute in one tablespoon of olive oil over medium heat.
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2
Brown one side (about two-three minutes) then turn each slice and brown the other side.
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3
Remove from pan and place on a paper towel to absorb the excess oil.
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4
Sprinkle lightly with sea salt.
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5
In the same pan, pour one can of Mango nectar and simmer on medium low heat until reduced and thickened, about 5 minutes or more depending on the thickness of your canned nectar.
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6
Meanwhile peel the mangoes and cut into one-inch chunks.
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7
I like to make a circular cut around the mango, top to bottom, following the edge of the mango seed.
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8
Then cut one-inch slices across the grain on both flat sides of the seed.
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9
With a long knife, cut your chunks away from the seed.
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10
(Everyone has their own way of cutting up a mango.
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11
).
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12
Add shrimp to the mango reduction and simmer until they turn pink and opaque.
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13
A good way to test a reduction sauce is to pull a flat edged spatula across the pan.
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14
If the sauce holds back for an instant, as shown here, you have a nice not-too-thick-not-too-thin reduction.
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15
Set the shrimp and sauce aside in a bowl to cool down a bit.
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16
Then carefully fold in your mango, plantains and cilantro.
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17
This is a very easy, fruity dish that can be served as a light lunch or an appetizer.
