Mango and pineapple stew
- Peel and cut the pineapple into ½ cm thick slices, then cut the slices into 4 pieces each (do not cut the core as it is very tender for this type of pineapple)
- Peel and dice the mango
- In your Dutch oven, add some olive oil and the sugar and cook until slightly caramelized, then add the pineapple, the scraped vanilla bean, and finally the mango. Let cook until soft for a few minutes with the lid on, then let cool.
- Serve with a scoop of mango or pineapple ice cream and sprinkle with mint leaves.
- 1 bottle-shaped pineapple from Benin
- 1 mango
- 1 vanilla pod
- 50 g sugar
- 2 tbsp olive oil
- 3 sprigs of mint
Why cook in a Dutch Oven?
Dutch ovens are ideal for slow cooked, simmered dishes. You can use the in the oven as well as the stovetop, and they will keep your meal warm when served at table.
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