• 1. Defrost the mangos and foie gras overnight in the refrigerator.
• 2. Cook the mangos in a non-adhesive skillet at medium-high heat. Reserve on side.
• 3. Place foie gras slices onto the same pan and cook at medium high heat, 1 minute per side.
• 4. Using the same pan, pour 1/3 cup of balsamic vinegar and cook at high heat for one minute, stir to deglaze the pan.
• 5. Scoop on top of foie gras with a dash of coulis.
• 6. Add salt and fresh ground pepper and serve with toasts.

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