Today’s meat-free recipe is a delicious and refreshing chilli and mango bowl from Vegan: The Cookbook by Jean-Christian Jury
Super simple and easy to make this chilli and mango bowl is one delicious midday treat – agave syrup adds sweetness and both chilli and ginger add a tasty kick to this dish.
Jean-Christian Jury’s Vegan: The Cookbook
is a mammoth of a recipe collection, boasting 450 recipes from over 150 countries. These plant-based recipes include starters, mains and desserts that are made with readily available ingredients that are naturally delicious. The book proves that being vegan in no way means having to go hungry.
MORE: 4 reasons you’re not losing weight on a vegan diet
The chilli and mango bowl recipe is straight from the Caribbean island of Guadalupe. It’s the first of Guadalupe’s cuisine I’ve had the chance to taste but if this dish is anything to go off, it won’t be the last. The recipe takes around 20 minutes to prepare and is best chilled for a further 30 minutes before eating.
Serves 4
Ingredients
3 ripe mangos, peeled and sliced
1 green apple, peeled, cored, and diced
1 fennel bulb, trimmed and finely chopped
2 tablespoons minced mint
1 red onion, finely chopped
1 tablespoon grated fresh ginger
juice of 2 limes
1 tablespoon agave syrup
1 jalapeño pepper, seeded and finely chopped
salt and freshly ground black pepper
To make
Put the mangos, apple, fennel, mint, onion, and ginger into a large bowl. Sprinkle over the lime juice, add the agave syrup, and stir well to combine. Now sprinkle over the jalapeños and season to taste with salt and freshly ground black pepper. Refrigerate for 30 minutes before serving.
MORE: Meat-free Monday recipe: raw pea and courgette soup
Jean-Christian Jury is a vegan and raw-food chef from Toulouse, France, who is now based
in Los Angeles.
Jury’s book Vegan: The Cookbook (Phaidon) is available to buy for £20.36 here
More meat-free recipes:
Meat-free Monday recipe: avocado bruschetta
Meat-free Monday recipe: watermelon and feta salad
Meat-free Monday recipe: Tabbouleh with chickpeas and pomegranate
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