Mango Lobster Arancini

Fresh Mango and Lobster Arancini with Charred Mango-Tomato Dipping Sauce

From: Chef Dave Woolley. Yield: 10 1½” balls (about 1½ oz. each).

Fresh Mango & Lobster Arancini:
4½ cups chicken, seafood or vegetable stock
1½ cups arborio rice, toasted
3 large eggs
½ cup finely chopped ripe fresh mango, not minced
½ cup finely chopped cooked lobster meat
½ cup grated Parmesan cheese
½ cup shredded fontina cheese

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