Mango menu with six courses

Mangoes from starter to dessert! Inés Lauber from Studio Inés Lauber has created a menu for us that uses both our fresh and dried mangoes. All recipes are vegan.

05/03/2026

Ingredients

Ingredients for 4 portions

Tofu skewers with grilled mango – Skewers

400 g Tofu

5 tbsp Sesame oil

5 tbsp Soy sauce

2 tbsp Lime juice

2 tbsp Agave syrup

3 Mangoes (they must not be too soft)

Chili flakes

Tofu skewers with grilled mango – Sauce

See recipe Macadamia dip

Mango Summer Rolls

10 Rice paper sheets

1⁄2 Pointed cabbage

1 Mango, peeled and cut into 3.5 cm strips

1 Cucumber, cut into 2 cm strips

1 Red bell pepper, cut into 2 cm strips

1 Large carrot, cut into 2 cm strips

2 Avocados

1 Bunch of fresh Thai basil leaves

1 Bunch of fresh coriander leaves

100-200 g Black sesame seeds

Sauce – see recipe Macadamia dip

Macadamia dip

15 tbsp Macadamia paste

10 tbsp Sesame oil

10 tbsp Mild soy sauce

20 tbsp Lemon juice

10 tsp Agave syrup

10 Small chili peppers

Red cabbage salad with dried mangoes – Salad

2/3 Red cabbage, medium

1 tbsp Salt

1/2 Pointed cabbage

200 g Dried mangoes, soaked

Red cabbage salad with dried mangoes – Dressing

3 tbsp Lime juice

5 tbsp Agave syrup

4 tbsp Sesame oil (from roasted sesame)

4 tbsp Soy sauce

2 tsp Chili flakes

2 tbsp Mild olive oil

5 Sprigs of fresh mint

1 Handful of fresh coriander

200 g Brazil nuts

Tacos with jackfruit and fermented mango chutney – Tacos

8,5 tbsp Oil

3 Medium onion, finely diced

7 Garlic cloves, chopped

8 tbsp Tomato paste

1 kg Canned jackfruit, drained

8-9 tsp Smoked paprika mix

650 ml Vegetable stock

20 Corn tortillas

550 g Fresh tomatoes, finely chopped

Tacos with jackfruit and fermented mango chutney – Toppings

1 Bunch of fresh coriander

8 Limes

200 ml Vegan sour cream (rather firm, like sour cream)

5 Avocados

Fermented mango chutney (see recipe)

Red onion pickles

Fermented mango chutney

3 Ripe mangoes

1 cm Ginger

2 Garlic cloves

1/2 Red onion

1 tbsp Lime juice

1 Handful of fresh coriander

1 tsp Curry powder

1 tsp Salt

3 tbsp Kimchi water

1 tsp Chili flakes

Fonio pilaf with summer vegetables and mango chutney – Fonio

1,2 l Vegetable stock

400 g Fonio (40 grams per person)

4 tbsp Coconut oil

5 Medium onion, diced

7 Garlic cloves, chopped

3,5 tsp Smoked paprika powder

3,5 tsp Ground turmeric

1,5 tsp Ground cumin

1,5 tsp Cayenne pepper

2 tsp Salt

330 g Chickpeas, cooked (1.5 jars / 330 g drained)

330 g Corn, cooked (1.5 jars / 330 g drained)

Fonio pilaf with summer vegetables and mango chutney – Summer vegetables

2 Eggplants

2 Zucchini

2 Red peppers

2 Yellow peppers

6 Medium onions

Coconut oil

Salt and pepper

Fonio pilaf with summer vegetables and mango chutney – Topping

Mango chutney (for the recipe)

100 Gramm Peanuts

Mango chutney

8 kg Ripe mangoes

8 Cardamom pods

4 Garlic cloves

2 Fresh red chilies

500 ml White wine vinegar

200 g Granulated sugar

4 tsp Cumin

4 tsp Coriander seeds

2 tsp Chili powder

6 tsp Nigella seeds (also called black cumin)

6 cm Ginger

Tapioca coconut pudding with mango sauce – Pudding

170 g Small tapioca pearls

400 ml Coconut milk

3 tbsp Sugar

300 ml Water

5 tbsp Desiccated coconut

1 Pinch of salt

2 tsp Vanilla

Tapioca coconut pudding with mango sauce – Topping

Thai basil

Coconut chips

Mango sauce (see recipe)

Mango sauce

7 Mangoes (approx. 1.5 kg)

4 tbsp Raw cane sugar

1⁄4 Vanilla pod, scraped

1⁄2 tsp Salt

300 ml Orange juice

2 tbsp Lemon juice

Preparation

Tofu skewers with grilled mango

Cut tofu into cubes (about 12 pieces from a 200 g block) and marinate with soy sauce, sesame oil, agave syrup and lime juice for about 20 minutes.

Peel mangoes, cut thick slices from the stone and divide into large rectangles.

Grill mango and tofu separately in the hot grill pan for about 10 minutes.

Thread tofu and mango alternately onto 10 wooden skewers.

Sprinkle with chili flakes or powder.

Mango Summer Rolls

Wash all vegetables. Cut cucumber, red pepper, pointed cabbage and the carrots into strips.

Peel mango and avocado and cut into strips.

Finely chop fresh coriander and distribute all ingredients into bowls.

Bring about 1 liter of water to a boil and pour into a large shallow dish.

Quickly dip the rice paper into the water and place on a sushi mat.

Lay Thai basil leaves in a row on the rice paper.

Place vegetable strips, mango and avocado in the middle. Fold the top and bottom inward and roll. Do not use too much filling.

Garnish summer rolls with black sesame seeds and coriander and serve with the macadamia sauce.

Macadamia dip

Put all ingredients into a blender and blend until a thick creamy texture forms.

Season to taste.

Red cabbage salad with dried mangoes

Cut dried mangoes into small pieces with scissors and soak in water for about 20 minutes. The soaking water can be used for the dressing.

Wash red cabbage and shred into fine strips (mandoline).

Knead red cabbage with 1 tbsp salt in a bowl until water is released, and let sit for 1 hour.

Finely slice pointed cabbage.

Mix lime juice, agave syrup, sesame oil, soy sauce, olive oil and chili flakes.

Remove mint leaves from the stem and finely chop with coriander.

After one hour, mix red cabbage with all ingredients in a large bowl and let sit for a while.

Coarsely chop Brazil nuts and garnish the salad with them.

Tacos with jackfruit and fermented mango chutney

Dice onion and garlic into small cubes.

Drain jackfruit and shred with your hands.

Heat oil in a large pan over medium heat. Add onion and sauté until translucent.

Knoblauch hinzufügen und anbraten. Tomatenmark und geräuchertes Paprikapulver zugeben und 30–60 Sekunden unter Rühren braten.

Add shredded jackfruit and fry for a few minutes.

Finely chop fresh tomatoes.

Add vegetable stock, add chopped tomatoes and simmer until everything is reduced. Season to taste.

Warm corn tortillas in a pan or oven.

Finely chop coriander and quarter the limes.

10.

Serve tortillas with vegan sour cream, avocado, fermented mango chutney and red onion pickles.

Fermented mango chutney

Peel, pit and roughly chop mangoes; set aside.

Finely grate ginger and garlic.

Cut onion into paper-thin slices or shave.

Squeeze the lime and reserve the juice.

Finely chop coriander.

Put all ingredients into a bowl and mix.

Sterilize jars: place in boiling hot water and boil for about 15 minutes.

Put ingredients into preserving jars. Place pointed cabbage leaves on top, everything must be completely covered with juice.

Close the jar and ferment at room temperature for 4–5 days, then place in the refrigerator. It will keep for about 2 months there.

Fonio pilaf with summer vegetables and mango chutney

Bring vegetable stock to a boil. Add fonio (1:3 ratio), cover the pot, turn off the heat and leave for 4–5 minutes until absorbed. Tip: place a cloth between the pot and lid.

Fluff fonio with a fork.

Preheat the oven to 180 °C. Cut eggplant, zucchini, onions and peppers into approx. 1×3 cm strips.

Place vegetables on a baking tray, drizzle with coconut oil and season with salt and pepper.

Bake for about 30 minutes.

Heat coconut oil in a pan, fry onion and garlic for 4–5 minutes. Season with paprika, turmeric, cumin, cayenne pepper and salt.

Drain chickpeas and corn and add. Fry for 2 minutes.

Mix hot vegetable mixture with the cooked fonio.

Coarsely chop peanuts.

10.

Serve with roasted vegetables, mango chutney and chopped peanuts.

Mango chutney

Peel, pit and roughly chop mangoes; set aside.

Remove cardamom seeds from the pods. Peel and finely chop garlic, clean and finely chop chilies.

Put vinegar and sugar into a large pan over medium heat, stir until the sugar dissolves, bring to a boil and reduce slightly.

Lightly toast cumin, coriander and cardamom seeds, then crush with chili powder in a mortar.

Add spices with chopped mango, nigella seeds and 2 tsp sea salt to the vinegar pan.

Finely grate ginger, add garlic and bring to a boil. Reduce heat and simmer for 45–60 minutes until thick and syrupy. Add chopped chili in the last 10 minutes.

Pour into sterilized jars, seal and store for up to 6 months.

Tapioca coconut pudding with mango sauce

Rinse tapioca pearls in cold water and drain.

Bring 3 cups of water to a boil.

Add 3 tbsp sugar, 2 tsp vanilla and a pinch of salt and dissolve.

Add tapioca pearls and bring to a boil again.

Add one cup of coconut milk and continue to simmer.

Stir occasionally and remove from heat after 30 minutes.

Mix tapioca pearls with desiccated coconut in a bowl using a whisk.

Fill dessert glasses halfway, chill for at least 3 hours or overnight. Top up with mango sauce before serving.

Garnish with coconut chips and Thai basil.

Mango sauce

Peel, pit and roughly chop mangoes; set aside.

Pour lemon juice over the mangoes so they do not brown.

Bring raw sugar, scraped vanilla pod and salt with orange juice to a boil, simmer uncovered until the sauce thickens.

Puree mango pieces in a blender together with the orange juice.

Tofu & Okara Lemons Mangos Mangos Peperoni Karotten Avocados Fuerte Macadamia Butter Lemons Brooks Mango Limes Extra virgin olive oil Brazil Nuts Rapsöl Zwiebeln Jackfrucht Vegetable stock Tomaten Limes Avocados Hass Mangos Ginger & Turmeric Zwiebeln Limes Curry Vegetable stock Fonio Coconut Oil Zwiebeln Black Pepper Grains Auberginen Peperoni Peperoni Zwiebeln Coconut Oil Black Pepper Grains Salted Peanuts Mangos Condimento Bianco Raw Cane Sugar Ginger & Turmeric Coconut milk Raw Cane Sugar Vanilla pods Coconut Mangos Rohrohrzucker Vanilla pods Orange Juice Lemons Inspiration

For this recipe, you will need