Mango Au Gratin. This time I have tried a new and innovative version of Au gratin by using the uniqueness of the king of fruits – the mangoes. It is healthy and delicious and goes well with garlic bread or naan. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit.

Mango Au Gratin Serve the Mango Au Gratin with toast or garlic bread. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit. Remove the skin and cut the fruit into bite-size pieces. You can have Mango Au Gratin using 18 ingredients and 17 steps. Here is how you achieve it.

Ingredients of Mango Au Gratin

  1. You need of big size mangoes (almost riped/not so sweet).
  2. Prepare of medium sized potatoes boiled aľdante.
  3. It’s of garlic powder.
  4. You need of dry oregano.
  5. It’s of cheddar cheese.
  6. Prepare of Salt or to taste.
  7. Prepare of white Pepper or to taste.
  8. You need of very fine bread crumbs.
  9. It’s of white sauce or bechamel sauce.
  10. You need of (recipe given below).
  11. Prepare of Ingredients for bechamel sauce.
  12. It’s of butter.
  13. You need of all purpose flour.
  14. It’s of milk, cold.
  15. You need of Salt or to taste (very little).
  16. It’s of Freshly ground pepper.
  17. It’s of grated cheddar cheese.
  18. Prepare of Italian herbs.

Top with the yogurt and brown sugar and dot with the butter. This time I have tried a new and innovative version of Au gratin by using the uniqueness of the king of fruits – the mangoes. Mango Au Gratin step by step. Slice the potatoes very carefully into thin slices, add salt, pepper, garlic powder and dry oregano to the potato slices.

Mango Au Gratin instructions

  1. First preheat the oven to 200 C..
  2. Slice the potatoes very carefully into thin slices, add salt, pepper, garlic powder and dry oregano to the potato slices..
  3. Now peel the mangoes and grate one mango through big holes in the grater..
  4. Add little salt, garlic powder and pepper and keep aside..
  5. Scoop out small balls from the other mango, sprinkle salt, garlic powder and keep aside for garnishing..
  6. Preparation of bechamel sauce – Melt the butter in a heavy-bottomed saucepan..
  7. Stir in the flour and cook, stirring constantly for 2 minutes, don't let it turn brown..
  8. Switch off the gas and add the milk, and continue to stir as the sauce thickens..
  9. Bring it to a boil and add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more..
  10. Stir in grated Cheddar cheese and Italian herbs during the last 2 minutes of cooking..
  11. Remove from the heat and it is ready to use..
  12. Assembling of Au gratin – take a greased baking dish and arrange potato slices at the bottom, sprinkle some more herbs as per taste..
  13. Now lay a bed of shredded mango again sprinkle some oregano, followed by a thick layer of prepared bechamel sauce..
  14. Repeat the steps with potato slices and grated mango and finally cover with the remaining white sauce..
  15. Now sprinkle the bread crumbs, oregano and grated cheese evenly on the top and garnish with mango scoops (balls).
  16. Bake the au gratin in the pre-heated oven for about 20 minutes or until the cheese has melted and has turned golden in colour.
  17. Remove the Mango Au Gratin from oven, let it stand for 2 minutes before serving. Serve the Mango Au Gratin with toast or garlic bread..

Now peel the mangoes and grate one mango through big holes in the grater. Add little salt, garlic powder and pepper and keep aside. Using a heavy, sharp knife, slice the mango lengthwise around each side of the pit. Remove the skin and cut the fruit into bite-size pieces. Top with the yogurt and brown sugar and dot with the butter.

source: cookpad.com