Stuffed endive leaves with mango chutney and hemp sauce

The stuffed endive leaves with mango chutney and hemp sauce are a fruity and hearty summer dish that can be served as a side dish or starter.

High fat and salt content: The high fat and salt content in the nutritional table is almost exclusively due to the hemp sauce. We have to admit that the authors probably did not intend the entire sauce to be consumed. For this reason, you can achieve a healthier nutrient composition by reducing the amount of sauce and generally reducing the amount of salt and oil.
For health reasons, we have designed and tested an alternative recipe that primarily has differences in the composition of the ingredients. The following link will take you to the recipe mentioned: Healthy, stuffed salad leaves with fruity mango chutney. Please read the link behind this motivation: Vegans often eat unhealthily. Avoidable nutritional errors.

The term chicory or endive: The two ingredients are different foods, but the use of the terms varies from country to country. What is known as "chicory" in Germany and Switzerland is called "endive" by the Belgians and French. It is assumed that the fact that the two leafy vegetables belong to the same family has led to this confusion in names.

This recipe picture shows leaves of a vegetable known in German-speaking countries as chicory, but the original title mentions "endivie". This is due to the two authors, David Côté and Mathieu Gallant, and their connection to Quebec, the Canadian province with the largest French-speaking population.

Coriander: Opinions vary widely regarding the taste of coriander. Some people react to its intense, slightly soapy aroma with aversion or even nausea. According to statistics in Switzerland, 15% of all allergy sufferers are sensitive to coriander. In these cases, simply leave this ingredient out. However, it is the coriander that gives the dish its exotic note. There is no alternative with a similar taste. Flat-leaf parsley, which looks similar, has a completely different taste. Nevertheless, it is often used as a substitute.

Lemons for the lemon juice: If you want to squeeze the juice fresh, you will need the appropriate device (citrus press) and around 1 ½ lemons weighing approx. 120 g for the specified amount of 60 ml of lemon juice.

Recognizing ripe mangos: To get the intense, fruity flavor, it is important to use ripe mangos. You can recognize them by the fact that they can be easily pressed, but do not yet have any bruises.

Number of servings: As the authors have noted, you can use this recipe to serve the leaves as a side dish, i.e. as small portions, with the amount indicated here (4 people). On the other hand, the ingredients are also enough for 2 main courses, so the decision is up to you.

Regulate the spiciness: If you want to increase the spiciness of this recipe, the easiest way to do this is to increase the amount of medium-hot jalapeños. You can also use cayenne pepper, which is easier to spread, but the jalapeño adds a more aromatic flavor. In the original recipe, David Côté uses ¼ chopped teaspoon of this type of chili, which in terms of volume corresponds to between 1/5 - 1/4 of an average jalapeño (7-8 cm long).