Directions

1. Sweet and Sour Mango Directions:

   1. Add ½ cup water, 1 cup rice wine vinegar, ½ cup granulated sugar and 1 Tablespoon kosher salt to a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and cool.

   2. Place Mango Cubes and reserved slack in a container and pour cooled brining liquid on top until fruit is covered. Brine for at least 2 hours before serving. Pickled fruit can last up to 4 weeks refrigerated.

2. Pickled Carrots Directions:

   1. Add ½ cup water, 1 cup rice wine vinegar, ½ cup granulated sugar and 1 Tablespoon kosher salt to a saucepan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Remove pan from heat and cool.

   2. Place shaved rainbow carrots in a container and pour cooled brining liquid on top until carrots are covered. Brine for at least 2 hours before serving. Pickled carrots can last up to 4 weeks refrigerated.

3. 
   Char Siu Portabellas Directions:
   
   
   
   1. In a mixing bowl, combine hoisin sauce, honey, soy sauce, 1 cup red wine vinegar and Chinese five spice powder and stir until well blended. 
   
   
   
   2. Add the sliced portabella mushrooms and marinate for 1 hour in the refrigerator. 
   
   
   
   3. Heat grill to medium high heat. 
   
   
   
   4. Grill each marinated portabella slice for 3-5 minutes on each side until caramelized and charred. Remove from grill and reserve.
   
   
4. 
   To Serve:
   
   
   
   1. Split the 6-inch French baguette down the middle. Fill with 1 cup of prepared char siu portabella mushrooms, topped with ¼ cup of sweet and sour mango, ¼ cup of pickled carrots, 4 slices of jalapenos, 2 Tablespoons of daikon radish, and 1 Tablespoon of cilantro. Drizzle with 2 Tablespoons of Sriracha.