Rosalinda's Charred Carrots and Mango | TasteToronto

Ingredients

• 2 bunches of heirloom carrots, rinsed and cut vertically
• 2 large carrots, rinsed with the peel on and chopped into chunks
• 1 mango, ripe but firm enough to cut neatly
• ½ jalapeno, de-seeded and diced
• 2 tbsp pickled shallot, diced
• 1/4 cup of canola, coconut oil or cold cubed butter
• 1/4 cup hazelnuts, toasted, peeled and chopped
• 1 pc of citrus fruit (could be a lemon, lime, orange or grapefruit – cook with what you have!)
• Dill or any other herbaceous garnish that comes to mind