(2021 Pairings - Sweden - Europe) From Gothenburg - Soft bread wrap filled pork sausage, buttery dill mash potatoes, crunchy lettuce, mayonnaise, yellow mustard, sweet mango ketchup, and cucumber relish, topped with dehydrated mango pieces.
| 1-1/2 pounds | russet potatoes peeled and quartered |
|---|---|
| 3 Tablespoons | whole milk |
| 3 Tablespoons | unsalted butter |
| 1 teaspoon | kosher salt |
| 1/2 teaspoon | freshly ground black pepper |
| 2 Tablespoons | dill fronds finely minced |
| 6 ounces | ketchup |
| 4 ounces | DOLE Chef-Ready Mango Frozen Puree thawed |
| 2 pounds | DOLE Chef-Ready Cuts Mango Cubes thawed |
| 10 each | naan breads |
| 10 each | pork sausage pre-cooked |
| 5 cups | dill mashed potatoes sub-recipe |
| 2-1/2 cups | iceberg lettuce shredded |
| 10 ounces | mayonnaise |
| 10 ounces | yellow mustard |
| 10 ounces | mango ketchup sub-recipe |
| 10 Tablespoons | cucumber small dice |
| 2-1/2 cups | dehydrated mango pieces sub-recipe |
To Prepare Dill Mashed Potatoes:
1. Cook Potatoes in a pot covered with boiling water until tender.
2. Drain potatoes well and allow them to dry slightly.
3. Put through a ricer and mix with milk and butter.
4. Season with salt and pepper and fold dill through evenly.
5. Hold warm.
To Prepare Mango Ketchup:
1. Place the ketchup and mango puree into a squeeze bottle and shake well to mix.
To Prepare Dehydrated Mango:
1. In a dehydrator set at 135°F, arrange the mango cubes on the provided racks.
2. Dehydrate for 10-12 hours, begin monitoring around hour 9 to achieve desired texture.
To Serve:
1. On a warm naan, spread ½ cup of mashed potato and place 1 pork sausage.
2. Dress with ¼ cup of lettuce, 1 ounce of mayonnaise, mustard and mango ketchup each, 1 Tablespoon of cucumbers and a ¼ cup of dehydrated mango.
Prep Time: 30 minutes
Total Time: 13 hours
Servings: 10