Rosalinda's Charred Carrots and Mango

25 mins Prep Time

40 mins Cook Time

Written By

Robin Winship

Rosalinda is a vibrant plant-based Mexican eatery located in the heart of Toronto's Financial District. This fresh dish uses seasonal heirloom carrots, ripe mango and plenty of herbs and nuts for a pleasant textural component.

Executive chef of Rosalinda, Matthew Ravenscroft says, "I think this is a great fun vegetable side for the summertime that utilizes a year-round staple, and is enhanced by something a bit more bright, tropical and interesting. Feel free to play around with various fruits and textural elements. When the summer hits, you could even try charring the carrots on the grill to really bring out that flavour."

Check out the original recipe below for a fresh side dish and click here if you need a quick recipe for pickled shallots.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @rosalindarestaurant and Rosalinda's chef de cuisine @thedirtyraven!

Ingredients

Charred Carrots and Mango

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

Directions

Charred Carrots and Mango

7 Steps

Step 1

In a medium sized pot, add cold water and season with salt, add the large carrot chunks; bring to a boil on medium heat until carrots are tender (almost like baby food).
Step 2

Strain carrots and add to blender with your citrus zest (save the juice!); turn on high and start adding your fat – you should see the consistency become smooth. Adjust seasoning accordingly.
Step 3

Preheat oven to 425 degrees Fahrenheit.
Step 4

Place heirloom carrots in a cast iron (or oven-safe skillet), season with salt and sear in the pan. Once oven has reached temperature, place pan into oven and set timer for 15 minutes.
Step 5

While carrots are roasting, peel and dice mango, combine in a bowl with salt, jalapeno, pickled shallot and squeeze of citrus juice; reserve some extra juice to finish carrots.
Step 6

Remove carrots from pan, add a big squeeze of citrus and get ready to plate.
Step 7

To plate: carrot puree on the bottom, carrots, place the mango pico de gallo on top in various places, cover with hazelnuts, finishing salt and picked herbs to brighten up your plating.

Ingredients

Charred Carrots and Mango

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