Mango Salsa with Black Tapioca Pearls and Surubim

Name: Mango Salsa with Black Tapioca Pearls and Surubim
Yield: 4
Ingredients: 2 unripe mangoes, sliced thinly; 3 sprigs of dill; 4 tablespoons of sugar; 2 tablespoons of salt; 8 tablespoons of white vinegar; 3 tablespoons of olive oil; 50g tapioca pearls (can be substituted with sago); 100ml honey syrup; 50ml balsamic vinegar; 200g defatted surubim, sliced

1
2 unripe mangoes, sliced thinly
2
3 sprigs of dill
3
4 tablespoons of sugar
4
2 tablespoons of salt
5
8 tablespoons of white vinegar
6
3 tablespoons of olive oil
7
50g tapioca pearls (can be substituted with sago)
8
100ml honey syrup
9
50ml balsamic vinegar
10
200g defatted surubim, sliced

Ingredients

1
2 unripe mangoes, sliced thinly
2
3 sprigs of dill
3
4 tablespoons of sugar
4
2 tablespoons of salt
5
8 tablespoons of white vinegar
6
3 tablespoons of olive oil
7
50g tapioca pearls (can be substituted with sago)
8
100ml honey syrup
9
50ml balsamic vinegar
10
200g defatted surubim, sliced

Directions

1
Mix together sugar, salt, white vinegar, olive oil, and dill to prepare the marinade
2
Couple the mango slices and let it marinate for 24 hours
3
Boil 700ml of water, add tapioca pearls, and cook for 10 minutes
4
Drain hot water, rinse with cold running water, and re-cook in new boiling water until pearls are translucent
5
Remove from heat, rinse again with cold running water, and reserve
6
Fry honey syrup mixed with balsamic vinegar to a thick syrup consistency
7
Let it cool and pour over the tapioca pearls
8
Mix well and refrigerate for a few hours
9
Assemble the dish by layering black tapioca pearls, mango slices, and surubim slices
10
Finish by drizzling a little of the mango marinade and serve 4 portions.