Take a bite of the tropics with the sweet juiciness of ripe mango paired in perfect harmony with Italian White Wine Vinegar in these Thai Mango Lettuce Wraps. You won't be able to stop eating!
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
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1 lb Ground Beef
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1 Tbsp Fish Sauce
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2 Tbsp Barrel Aged White Balsamic Vinegar, plus more to finish
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1 Tbsp Soy Sauce
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1 Head Butter Lettuce, leaved separated
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1 cup Bean Sprouts
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1 Mango, peeled and sliced
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1/2 Cucumber, seeded, peeled, and sliced thin
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1/3 cup Peanuts, chopped
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1/4 cup Cilantro, chopped
Directions:
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Heat the key lime oil in a medium size skillet. Add the meat and brown, breaking apart to crumble.
- Meanwhile, create the sauce by whisking together the fish sauce, Mojito Balsamic Vinegar, soy sauce, and Toasted Sesame Oil. Once the meat is browned, drizzle with the sauce and cook until the liquid absorbs. Salt to taste.
- Create the lettuce wraps by layering the butter lettuce with bean sprouts, ground meat, mango, cucumber, peanuts, and cilantro. Finish with a drizzle of Mojito Balsamic Vinegar. Gently wrap and enjoy.
