Mango Salmon Wraps – Your Vibrant, Healthy Summer Treat

Are you on the hunt for a light, healthy, and simultaneously tasty dish for those hot summer days? Our Mango Salmon Wrap is the perfect choice. The sweet mango and succulent salmon, combined with crunchy vegetables and a hint of chili, create a harmonious taste experience. Not only is this recipe delicious, it's also quick to prepare and ideal for an outdoor picnic or a swift midday snack.

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Ingredients

Wraps

• 1 ripe mango

• 200g fresh salmon

• 2-3 wraps

• A selection of vegetables (e.g., lettuce, tomato, cucumber)

• Olive oil for frying

• Chili to taste (optional)

Mango-Curry-Sauce

• 1 ripe mango

• 1-2 tablespoons of curry powder (according to taste)

• 1 onion

• 2 cloves of garlic

• A piece of fresh ginger (approx. 2 cm)

• 200ml coconut milk

• Salt and pepper for seasoning

Zubereitung

Wraps

1. Prepare the salmon: Fry the salmon in a pan with some olive oil until it's fully cooked and tender. Feel free to deglaze it with some white wine and a touch of lemon. Let it cool down a bit afterward.
   

2. Cut the mango and vegetables: Peel the mango and cut it into thin strips. Also prepare your vegetables by washing them and cutting them into bite-sized pieces.
   

3. Assemble the wraps: Lay out your wrap dough and top it first with the vegetables, then the salmon, and finally the mango strips. For an extra kick, sprinkle some chili over it.
   

4. Roll the wrap: Carefully roll the wrap, ensuring all ingredients are securely enclosed.
   

5. Serve and Enjoy: Serve your Mango Salmon Wrap immediately, or pack it for a picnic or an on-the-go snack. Enjoy the summery taste that will delight you with each bite!

Mango-Curry-Sauce

1. Fry the onions, garlic, and ginger: Chop the onions, garlic, and ginger, and fry them in a pot with some oil until they're soft.
   

2. Add the mango: Peel the mango and cut it into pieces. Add the mango pieces to the onions in the pot and let everything cook for a few minutes.
   

3. Season: Add the curry powder and let it cook briefly to bring out the flavors.
   

4. Add liquid: Add the coconut milk, and let the sauce simmer for about 20 minutes on low heat.
   

5. Puree: Blend the sauce with a hand blender or in a stand mixer until it's smooth. Season it with salt and pepper.

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Resumé

The Mango Salmon Wrap is a fresh, fruity, and satisfying snack that's perfect for summer. With its blend of sweet and savory flavors, it's a real delight.

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The tools for this recipe

For this dish to turn out as intended, the right tools matter:

• Premium stainless steel cutting board – non-porous and odour-neutral: the hygienic base for cutting, rolling and plating.

• Electric salt & pepper mill – season one-handed, at the push of a button, precise like a pro kitchen.

The code WILLKOMMEN10 gets you 10% off your first order – our thank-you for joining the newsletter.

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FAQ

Can I make these wraps ahead of time?

The salmon and mango can be prepped a few hours in advance and kept separately in the fridge, but assemble the wraps just before eating so the tortillas don't turn soggy.

Can I use a different fish?

Yes, any firm white fish or even shrimp works well pan-fried in the same way as the salmon.

How spicy is this recipe?

The chili is optional and added to taste, so you can leave it out entirely for a milder version or add more for extra heat.