Vegan Peruvian Week Day 4: Mango Asado com Salsa de Cacao y Pasta de Ají Panca

Grilled Mango with Cacao Sauce and Ají Panca Paste

chili, cocoa, caramelized mango, passion

Ají panca is a Peruvian chili with berry-like smoky flavor and with 1,000 to 1,500 Scoville heat units relatively mild.

One night, he was invited to drink unrefined cacao with a pinch of chili. The very same drink the ancient Maya used in their sacred ceremonies.
The Maya believed cacao held the power to unlock hidden yearnings and reveal destinies. And so it was that George first saw Chitza.
Chocolat

Serves 3

⅓ vanilla pod
55g raw cocoa powder
280g caster sugar
220 ml water
canola oil
3 ripe mangoes

To serve
cacao nibs
biscuits
ají panca paste

buy air-freighted mangos if possible

Cut open the vanilla pod lengthways and scrape the inside

vanilla is actually an orchid

Over medium heat boil cocoa, sugar and water for one minute. Remove and stir in the vanilla seeds.

melting cocoa

Slice each mango approximately 5mm from the middle line aside the stone on either side. Peel the halves.

Preheat a griddle pan and use some canola oil.
Place the mango halves and grill on medium for 7 minutes until nice grill marks form.

Serve with the ají paste, chocolate sauce sprinkled with cacao nibs and the biscuit.

Buen provecho!