Mango and Espelette chilli chutney from the South West of France

Fruits and foie gras, it's a great love story! To sublimate a foie gras Maison Dubernet, nothing better than a good mango chutney with a touch of Espelette chilli pepper to remind you of the South-West!

For 4 people
Preparation : 20mn
Cooking time: 1h
Rest : 24h

Ingredients:

• 500 g mango
• 50 ml of port
• 50 ml balsamic vinegar
• 250 g brown sugar
• 3 g Espelette pepper
• 1 tablespoon of olive oil

Preparation:

• Cut the mango into small cubes and sauté in a pan with a drizzle of olive oil.
• Deglaze with balsamic vinegar, reduce. Then add the port and reduce again.
• Add the brown sugar and Espelette pepper. Leave to cook over low heat for 55 min, stirring regularly.
• Leave to rest in the refrigerator for 24 hours to allow all the aromas to express themselves.