Ingredients

• Ingredients 1 pack Pulled Oumph! (280 g) 1 tbsp vegetable oil 8 large romaine lettuce leaves Vegan chilli mayo or guacamole to serve (optional) For the mango salsa: 450 g mangos, finely diced ½ finely diced red onion, rinsed 1 red pepper, finely diced 1 green chilli, finely diced A handful of fresh coriander 3-4 tbsp fresh mint 1 tbsp oil 2 tbsp apple cider vinegar 1 tsp brown sugar ¼ tsp salt ¼ tsp black pepper

Preparation

• Method 1. To prepare the grilled mango salsa; slice off both halves of the mango around the stone. Leaving the skin on, score each mango piece in a criss-cross pattern and place it skin down onto the hot BBQ. 2. In the meantime, fry the Pulled Oumph! in the vegetable oil in a non-stick frying pan for 4-5 minutes or until done. 3. To assemble the mango salsa, peel and cut the grilled mango into small cubes and add it to a large mixing bowl alongside the finely diced and rinsed red onion, red pepper and green chilli. Sprinkle in a handful of finely chopped fresh coriander and fresh mint, then combine the oil, apple cider vinegar, brown sugar, salt and black pepper in a small jug and drizzle it over the salsa. Mix well to evenly coat the salsa in the dressing. 4. Assemble your tacos by filling 1-2 tablespoons of the mango salsa into a lettuce leaf, top with 1-2 tablespoons of pulled Oumph! and finish off with a drizzle of chilli mayo or guacamole to serve.