For 2 to 3 people:
15 to 18 frogs, depending on size
2 to 3 ripe mangoes, depending on size
For the sweet and sour coconut sauce:
20 cl coconut milk
25 g cane sugar
2.5 cl soy sauce
25 g butter
Salt, pepper
Addition from me:
Coconut shredded
Scented rice
Cut out the thighs and dry them with paper towels.
Slice the mango mumps and dry with paper towels.
Cook one portion of rice for 3 people.
Melt butter in a pan and put the frog's legs, floured beforehand, to color about 10 minutes (for Jacques only garlic and parsley).
In a saucepan, put all the ingredients for the sauce and heat gently turning with a wooden spoon.
In each plate, put a portion of rice-coconut, the slices of mangoes just reheated, pour a few spoons of sauce underneath, a portion of frog legs and sprinkle a little coconut grated.
Serve immediately.
Observation: The fact that it is necessary to shell the legs of frogs with the hands, it requires to eat in two steps: eat a few legs, wipe your hands, eat a slice of mango and rice with the sauce etc.
