CALYPSO^® MANGO, PORK & PEANUT LARB

Ingredients

• 2 Calypso^® Mangoes
• 2 limes, juiced
• 1/4 cup Asian chilli jam
• 200g vermicelli noodles
• 1 tbs vegetable oil
• 500g pork mince
• 1 tbs finely grated fresh ginger
• 1 tbs lemongrass paste
• 4 green shallots, finely chopped
• 2 cups Asian herbs, (like Thai Basil leaves, coriander or Vietnamese mint)
• 1/2 cup roasted salted peanuts, chopped
• 2 carrots, peeled, shredded

Method

1. Combine ¼ cup of lime juice and chilli jam in a bowl, set aside. Cook the noodles following the packet directions. Drain and set aside to cool.
2. Heat a wok over high heat until hot. Add oil and swirl to coat. Add mince and stir-fry, breaking up any lumps with a wooden spoon for 2-3 minutes or until the mince just changes colour. Add the ginger, lemongrass and shallots and stir fry for 1 minute until aromatic. Set aside to cool for 10 minutes.
3. Stir the herbs and peanuts through the pork mixture. Peel and slice the mangoes.
4. Divide the noodles among plates. Top with pork larb, carrots and mango. Spoon over a little