Ingredients:
2 ripe alphonso mangoes
6 large slices sandwich bread or wheat bread
1 tbsp. butter
Method:
Cool mango in refrigerator before using.
Peel and cut into oval slices as big as possible.
Keep slices at least 1/2 cm. thick.
Discard stones.
Use the side titbits also to fill up sandwich.
Prepare crisp toasts of bread in toaster or oven.
Butter all slices on one side generously.
Place mango slices to cover full bread slice on butter side.
Repeat for 2 more slices.
Cover all three slices with remaining buttered slices.
Check to keep the buttered side facing mango.
Cut into triangles, serve hot and crisp with a cold drink or a hot beverage.
Making time: 15 minutes
Makes: 6 sandwiches
Shelflife: Best eaten immediately
2 ripe alphonso mangoes
6 large slices sandwich bread or wheat bread
1 tbsp. butter
Method:
Cool mango in refrigerator before using.
Peel and cut into oval slices as big as possible.
Keep slices at least 1/2 cm. thick.
Discard stones.
Use the side titbits also to fill up sandwich.
Prepare crisp toasts of bread in toaster or oven.
Butter all slices on one side generously.
Place mango slices to cover full bread slice on butter side.
Repeat for 2 more slices.
Cover all three slices with remaining buttered slices.
Check to keep the buttered side facing mango.
Cut into triangles, serve hot and crisp with a cold drink or a hot beverage.
Making time: 15 minutes
Makes: 6 sandwiches
Shelflife: Best eaten immediately