Melt the 10-20g butter in a frying pan, add the mango and sprinkle with the sugar and heat quickly. Remove from the hob and keep warm.
Coat the Liver with the flour and tap off any excess, heat the oil in a frying pan and sear the Liver on both sides for 1-1½ minutes. Remove from the pan and cover with foil to keep warm.
Deglaze the pan with the vinegar, wine and stock and reduce by half over a high heat. Add the peppercorns, add the butter cubes in batches and stir until they melt and the sauce combines.
Serve with risotto
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