- 2 mangoes (chopped)
- 1 200g tin crab meat (drained)
- 2 tbs mayonnaise
- 1 bunch coriander
- 4 green shallots (chopped)
- 1 French stick
- Combine all the ingredients and season to taste.
- Slice the French stick and grill until toasted
- Serve the dip cold with hot toast, this can be made a day in advance.
Created by Carl Mitaros of Reserve Restaurant