DistributorsMain dishes · CRESPO KITCHEN
Bratwurst with Mango Kimchi and Mustard
Green mango and cabbage bring tangy crunch to grilled bratwurst with mango mustard.
45 min approx.10 servingsFresh mango
© 2026 National Mango BoardIngredients
- 10 bratwurst, grilled
- 10 classic soft stadium buns, steam warmed
- 1 large green mango, julienned with mandolin
- 1 large ripe mango, small dice
- 1 lb Napa cabbage, quartered lengthwise, cored, and halved crosswise thin julienned
- 1 Tablespoon Korean red chile flakes
- 1 teaspoon fish sauce
- 2 Tablespoons fine julienne red pepper (optional)
- 1 teaspoon minced garlic
- 1 Tablespoon granulated sugar
- Salt to taste
- 2 Tablespoons apple cider vinegar
- 1/4 cups Dijon mustard
- 1 Tablespoon honey
- 1/2 fully ripe fresh mango (about ¼ cup), peeled, pitted and pureed
- Salt to taste
Method
- Mix the cut green and ripe mangos with cabbage, Korean chile, fish sauce, optional pepper, garlic, sugar, salt and vinegar. Cover and refrigerate for at least 24 hours.
- Blend Dijon, honey and the puréed half-mango with salt to taste.
- Spread mango mustard in the warm buns. Add one cooked bratwurst to each and divide the mango-cabbage mixture among them.
Research sources
Adapted from the credited source, with wording and translation for RCF; not tested in our kitchen. Times are estimates. Sources consulted for ingredients and techniques:
Recipe credit: Recipe courtesy of Chef Dave Woolley