Recipe: K-Town Brat with Mango Kimchi

The mango "year" has two seasons: spring/summer and fall/winter. Lucky for us, right? With overlapping seasons, your clients can enjoy the sweet, juicy, and flavorful mango year-round and in many applications.

For your busy March season catering sports events like March Madness, consider Chef Dave Woolley's Mango Kimchi and Mango mustard to jazz up bratwursts.

Photo courtesy National Mango Board

K-Town Brat with Mango Kimchi and Mango Mustard on Soft Steamed Buns
Chef Dave Woolley, CD Culinary Approach LLC

Serves 10

10 bratwursts, grilled
10 classic soft stadium buns, steam warmed
1 cup Green Mango Kimchi (see recipe below)
4 T Mango Mustard (see recipe below)
6 sprigs cilantro, rough chop for garnish

To assemble
1. Slather Mango Mustard on all 10 warm buns distributive evenly. Add grilled bratwurst.
2. Evenly distribute Mango Kimchi between all 10 bratwurst.
3. Garnish each bratwurst with ½ tsp. of cilantro before picking and cutting.
4. Pick each assembled bratwurst, divided in half, then cut in half and serve.*

*To serve smaller portions, cut assembled brats in half on the bias into 2 halves to serve smaller portions, with a pick through each portion.

Mango Kimchi
1 large green mango, julienned with mandolin
1 large ripe mango, small diced
1 lb Napa cabbage, quartered lengthwise, cored, and halved crosswise thin julienned
1 tbsp. of Korean red chile flakes
1 tsp fish sauce
2 T fine julienne red pepper (optional)
1 tsp minced garlic
1 T granulated sugar
Salt to taste

Place all ingredients in a bowl and season with salt.  Set aside to marinate at least 24 hours in an airtight container.

Mango Mustard
2 T apple cider vinegar  
1/4 cups Dijon mustard          
1 T honey        
1/2 fully ripe fresh mango (about ¼ cup), peeled, pitted and pureed
Salt to taste

Blend all ingredients until very smooth.