Native to India, mangoes were first mentioned in the Upanishads about 1000 BC. Mango blossoms were considered sacred to the moon and had a wish-fulfilling connotation. Legend has it that a woman’s laughter could cause a mango tree to bloom.
For the lamb:
1 ½ pound ground lamb (you can also use ¾ pound ground lamb and ¾ pound ground beef)
4 cloves garlic, minced
½ cup fresh cilantro, chopped
2 tablespoons sauce from chipotle in adobo, or more to taste
salt and pepper to taste
AVOCARE Extra Virgin Chipotle Avocado Oil for pan
For the mango chutney:
2 large ripe mangos, peeled and diced
1 apple, peeled and diced
¼ of large red onion, diced
½ cup currants or raisins
3 tablespoons ginger, minced
¾ cup sugar
½ cup apple cider vinegar
1 ½ teaspoons mustard seeds
½ teaspoon chipotle or red pepper flakes
½ teaspoon salt
- Prepare the chutney. Place all of the ingredients in a saucepan and bring to a boil over medium heat. Reduce the heat and simmer until tender and the liquid thickens to form a light syrup – 30 to 40 minutes. Turn off heat and set aside.
- Prepare the patties. In a large bowl mix the lamb, garlic, cilantro, chipotle adobo sauce, salt and pepper. Form meat into 6-8 patties. Bring about 2 tablespoons of AVOCARE Extra Virgin Chipotle Avocado Oil to heat in a skillet and cook the patties, pressing slightly to flatten and cooking in batches, until browned on the outside and slightly pink inside, about 4 to 5 minutes per side. (You can also do this on an oiled barbeque grill.)
- Serve with a dollop of warm Mango Chutney.
Serves 6 to 8