This recipe is a unique blend of flavors, with mango as the star ingredient.
Ingredients and directions
Prep time 40 min Cook time 50 min Resting 20 min Total 1 hr 50 min Difficulty Easy Cost Moderate Cooking method four Estimated cost $22.79
$5.70 / serving
Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
Ingredients
−
4
people
+
Preparation
Remove the top of the zucchini, scoop out the seeds, and set them aside. $1.25 Apply a thin layer of oil paint to the skin. Close the lid and wrap the pumpkin in aluminum foil. $0.17 Bake in the oven for 20 minutes. Remove the aluminum foil and return the dish to the oven so that the pumpkin flesh becomes tender. Bake for approximately 30 minutes, depending on the size of the pumpkin. Let it cool, then, using a spoon, remove the pulp, about 1.5 cups (reserve a small amount of pulp in the mango). Combine the mango pulp with the shrimp broth. In a saucepan, melt the butter. $1.39 Sauté the onions and some of the cilantro in a little fat until they are softened. $0.30 Add the shrimp and cook for two minutes. Then, sprinkle with wheat flour and mix well. $0.13 Add the reduced broth with the cod pulp. Cook for 5 minutes, adjust seasoning with salt and pepper, then add the remaining parsley. $1.39 Place this mixture in the pot. Add the catupiri gradually, mixing very gently. Bake in a hot oven for approximately 20 minutes. Decorate with whole shrimp and serve with rice. $2.46
Prices from US supermarkets for 12 of 14 ingredients; Belgian prices for the rest.
Directions
Apply a small amount of oil paint to the skin. ≈ 4 min
Close the lid and wrap the pumpkin in aluminum foil. ≈ 3 min
Remove the aluminum foil and return the dish to the oven so that the pumpkin flesh becomes tender. ⏱ ≈ 35 min
Cook for approximately 30 minutes, depending on the size of the pumpkin. ⏱ 30 min
Combine the mango pulp with the shrimp broth. ⏱ ≈ 10 min
In a saucepan, melt the butter. ⏱ ≈ 7 min
Add the shrimp and cook for two minutes. ≈ 3 min
Sprinkle with wheat flour and mix well. ≈ 4 min
Add the reduced broth with the cod pulp. ⏱ ≈ 10 min
Cook for 5 minutes, adjust seasoning with salt and pepper, then add the remaining parsley. ⏱ 5 min
Place this mixture in the pot. ≈ 3 min
Add the catupiri gradually, in small amounts, and mix very gently. ≈ 4 min
Bake in the oven at a high temperature for approximately 20 minutes. ⏱ 20 min
The bill
Shrimp in mango
1 Medium-sized melon$2.50 600 g of medium-sized shrimp$11.23 1 large onion$0.15 4 tablespoons of butter$0.55 2 tablespoons of wheat flour$0.04 1 1/2 cups (approximately 240 ml) of shrimp or vegetable broth$0.70 1 tablespoon of chopped parsley (optional)$0.53 Remove the top of the zucchini, scoop out the seeds, and set them aside. $1.25 Apply a thin layer of oil paint to the skin. Close the lid and wrap the pumpkin in aluminum foil. $0.17 Combine the mango pulp with the shrimp broth. In a saucepan, melt the butter. $1.39 Sauté the onions and some of the cilantro in a little fat until they are softened. $0.30 Add the shrimp and cook for two minutes. Then, sprinkle with wheat flour and mix well. $0.13 Add the reduced broth with the cod pulp. Cook for 5 minutes, adjust seasoning with salt and pepper, then add the remaining parsley. $1.39 Decorate with whole shrimp and serve with rice. $2.46
Total $22.79
that's $5.70 per person
Estimated price; varies by store.
▶ Cooking mode
Ingredients
1 Medium-sized melon600 g of medium-sized shrimp1 large onion4 tablespoons of butter2 tablespoons of wheat flour200 g of Catupiry cheese1 1/2 cups (approximately 240 ml) of shrimp or vegetable broth1 tablespoon of chopped parsley (optional)Salt and black pepper, to taste
Remove the top of the zucchini, scoop out the seeds, and set them aside.
Apply a thin layer of oil paint to the skin. Close the lid and wrap the pumpkin in aluminum foil.
Bake in the oven for 20 minutes.
Remove the aluminum foil and return the dish to the oven so that the pumpkin flesh becomes tender. Bake for approximately 30 minutes, depending on the size of the pumpkin.
Let it cool, then, using a spoon, remove the pulp, about 1.5 cups (reserve a small amount of pulp in the mango).
Combine the mango pulp with the shrimp broth. In a saucepan, melt the butter.
Sauté the onions and some of the cilantro in a little fat until they are softened.
Add the shrimp and cook for two minutes. Then, sprinkle with wheat flour and mix well.
Add the reduced broth with the cod pulp. Cook for 5 minutes, adjust seasoning with salt and pepper, then add the remaining parsley.
Place this mixture in the pot. Add the catupiri gradually, mixing very gently.
Bake in a hot oven for approximately 20 minutes.
Decorate with whole shrimp and serve with rice.
Apply a small amount of oil paint to the skin.
≈ 4 min
Close the lid and wrap the pumpkin in aluminum foil.
≈ 3 min
Remove the aluminum foil and return the dish to the oven so that the pumpkin flesh becomes tender.
⏱ ≈ 35 min
Cook for approximately 30 minutes, depending on the size of the pumpkin.
⏱ 30 min
Combine the mango pulp with the shrimp broth.
⏱ ≈ 10 min
In a saucepan, melt the butter.
⏱ ≈ 7 min
Add the shrimp and cook for two minutes.
≈ 3 min
Sprinkle with wheat flour and mix well.
≈ 4 min
Add the reduced broth with the cod pulp.
⏱ ≈ 10 min
Cook for 5 minutes, adjust seasoning with salt and pepper, then add the remaining parsley.
⏱ 5 min
Place this mixture in the pot.
≈ 3 min
Add the catupiri gradually, in small amounts, and mix very gently.
≈ 4 min
Bake in the oven at a high temperature for approximately 20 minutes.
⏱ 20 min
Enjoy your meal!
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