Directions

1. Preparation for Pickled Mango: 

   1. In a small saucepan combine sugar, cider, coriander seeds, fennel seeds, crushed red pepper and cardamom seeds. Heat until sugar is dissolved.

   2. Add the Mango and allow to marinade for at least 2 hours.

    

2. For the Sauce

   1. In a small bowl combine mango puree, coconut milk and tahini and whisk until combined.

   2. Keep cold until ready for service.

3. Assembly:

   1. Preheat oven to 425°F.

   2. Place flatbreads on pizza pan or stone, spread tahini sauce over breads evenly. 

   3. Add the mango cubes, being careful to not add too much of the juice to the flatbreads.

   4. Sprinkle flatbreads with dukkah and bake for 10 minutes or until brown around the edges.

   5. Cut into 9 pieces each and serve.