Mains · Finnish

Mango and prawn pinsa

Name: Mango and prawn pinsa
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Finnish
Ingredients: 2 pinsa bases 230 g each; 2 tub Arla Lempi Texmex crème fraîche, mango-chilli 200 g each; 1 bag large prawns, MSC 180 g · frozen; 1 ready-to-eat mango 400 g; 0.5 red onion 50 g; 0.5 dl fresh coriander, chopped; 1 mild red chilli 20 g; 1 tbsp lime juice; 1 tbsp rapeseed oil; 0.75 tsp salt; 0.25 tsp black pepper

Make a fresh pinsa by topping it Tex-Mex style with mango salsa and prawns. This mango pinsa is super quick to make using fluffy ready-made pinsa bases.

Smarrig Kitchen4mo

Machine-translated, original language: Suomi.

Cook 30 minTotal 30 minInspired by k-ruoka.fi

Method

1
Cut the mango flesh from both sides of the flat stone. Peel and dice the flesh of the halves.
2
Finely chop the peeled onion. Pick the coriander leaves and chop lightly. Finely chop the chilli. Mix the mango salsa ingredients in a bowl.
3
Place the pinsa bases on a baking sheet lined with baking paper. Spread one tub of crème fraîche over the pinsas.
4
Bake the pinsa bases in a 225-degree oven for about 7 minutes.
5
Spoon the mango salsa onto the pinsa bases. Sprinkle the thawed and drained prawns on top. Garnish the pinsas by spooning or piping the remaining crème fraîche on top. Finish with coriander leaves and chilli slices.