Mango Lasagna and Cod Brandade



2 pieces of CIELITO LINDO Mango Slices in syrup.

120 g of cooked potato.

300 g of desalted cod.

1 or 2 garlic.

Iberian pork loin slices.

Black sesame seeds.


Freshly ground black pepper.


Olive oil and salt.



Peel and dice the potatoes, put them to cook covered in water. Meanwhile, spice the cod (without its skin and fishbone) along with the garlic in a pan with  plenty of oil at no more than 60°C, it will take about 10-12 minutes to be ready.        

When both potatoes and cod were ready, drain potatoes keeping the cooking water and also drain the cod along with the garlic. Pour all in a blender and add a pinch of pepper, a little of cooking water and crush it. Make the brandade lighter with some milk, crush it again and emulsify with olive oil. Taste it and add salt if necessary. It is better if the brandade gets a little bit thick for the lasagna.        

Let the brandade cool and before serve it, add the mango and the pork loin slices.