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Breakfast
Mango Passionfruit Smoothie
1 medium ripe mango, peeled & chopped
1 cup of milk
1 tablespoon of honey
1 passionfruit
Blend mango, milk and honey until smooth, stir in passionfruit. Refrigerate before serving. Makes about 2 cups.
Mango Lassie
A cool, healthy, creamy drink that serves 4.
600ml unsweetened mango juice
1 ripe mango
200g of fruit flavoured yoghurt (mango or apricot)
1/2 cup crushed ice
Blend all ingredients until smooth, serve immediately.
Snack
Mango Dip
Puree together mango, lime juice, onion and ricotta or light cream cheese. You could add some sweet chilli sauce and eat with crackers or chips.
Lunch
Mango Chicken Salad
On a large plater place some mixed lettuce leaves.
Lightly steam some asparagus and sugar snap peas or snow peas until they are still crunchy. Place these in clumps on the edge of the platter. Sprinkle lightly with some olive oil and balsamic vinegar. Pull apart a BBQ chicken to obtain the meat and slice or have in small segments, or slice some cooked chicken breasts. Pile up over lettuce leaves in centre or the platter. Top with chopped mango and scatter with either cashew nuts or macadamia. Enjoy!
Mango Prawn Salad
Peel and de-vein 1 kg cooked prawns, leaving tails intact. Wash and dry 1 butter lettuce; roughly tear leaves. Toss prawns with lettuce, 2 chopped avocados, 2 chopped mangoes, 1/3 cup roasted macadamia nuts and 1/2 x 150g packet snow pea sprouts in a large serving bowl. Combine 2 tablespoons each of chopped parsley and lemon juice, 1/2 teaspoon finely grated lemon rind, 2 cloves crushed garlic, 1 tablespoon white vinegar and 1/3 cup olive oil in a screw top jar; shake well. Just before serving, pour over dressing mixture; serve with toasted slices of crusty bread. Garnish with fresh herbs.
Dinner
Spicy Chicken and Mango Curry
2tbls Oil
6 Chicken fillets, bite size pieces
1 Medium onion, chopped
1 Clove garlic, crushed
1 1/2tsp Curry powder
1/2tsp Ground chillies & turmeric
1/4tsp Cinnamon
1tsp Chicken stock powder
1/2cup Water
Pepper
1 Mango, cut into 3 pieces
90g Roasted unsalted cashews
Heat oil in fry pan and cook chicken pieces until brown. Remove from pan, add onion and garlic and cook until soft. Stir in curry powder, ground chillies, turmeric and cinnamon. Cook for 2 mins. Dissolve stock powder in water, add stock and coconut milk to pan and stir until boiling, season with pepper. Return chicken to pan, cook for 3 mins, add mango and cashew nuts and heat through gently. Serve with rice.
Chilli Prawn and Mango Cups
3 sheets filo pastry
cooking oil spray
200g shelled small cooked prawns, finely chopped
1 mango, chopped finely
1/2 small red onion, chopped finely
1 birds eye chilli, seeded, chopped finely
2tbs finely chopped fresh chives
Cut filo into 4cm squares. Layer 4 squares together, spraying with oil between each layer and ensuring corners do not cover those of previous square to make one stack. Repeat with remaining squares to make 52 stacks.
Press 12 stacks into oiled 12 hole small muffin pan. Bake in moderate oven 5 minutes or until golden brown. Repeat with remaining stacks.Combine prawns, mango, onion, chilli and chives in a small bowl; spoon rounded teaspoons of mixture into pastry cases.
Dessert
Mango Mousse
400g Light sour cream
300g Smooth ricotta cheese
2tbs Caster sugar
2 small Mangoes, peeled
2tbs Cold water
2tbs Gelatine
2tbs Boiling water
Place sour cream, ricotta cheese, sugar and mango into a blender. Blend for 1 min. Pour mixture into a medium mixing bowl. Into small mixing bowl put cold water, add gelatine to soften. Add boiling water. Allow to cool. Stir gelatine into mango mix; pour into 2 1/2 litre dish. Refrigerate until set. Serve with cream or ice cream.
Mango Jelly Dessert
3tbs gelatine
2cups water
1 1/4cups caster sugar
3/4 cups finely chopped fresh mango
1tbs lemon juice
2 egg whites
Place gelatine in a saucepan with water and sugar. Bring to the boil, stirring until gelatine and sugar dissolve. Remove from heat and allow to cool. Stir Mango and lemon juice into gelatine mixture and leave to cool to room temperature. Beat egg whites until stiff, and then gradually beat into mango mixture. Pour into a 20cm square dish and refrigerate until set. Cut into 3cm squares to serve. Garnish with slices of fresh mango and kiwifruit.
Mango Ricotta Tarts
300g ricotta cheese
1/3 cup caster sugar
6 pre-cooked pastry shells or one large pastry shell
1 large fresh mango
fresh mint to garnish
Beat cheese and sugar in a bowl until combined. Spoon into pastry shells; top with sliced mango. Alternatively, use prepared vanilla custard to fill pastry shells, then top the sliced mango, garnish plate with mint. Preparation time 5 mins
Handy Hint: Filo pastry can also be used to prepare tartlets. Brush filo pastry layers with butter or cooking spray. Fold into 5cm squares and bake in muffin pans. Fill with ricotta or custard and top with mango.
Chutney
Fresh Mango Chutney
6 large under ripe mangoes
2 cups malt vinegar
1 cup each white and firmly packed brown sugar
1 large onion, finely chopped
4 cloves garlic
1 tsp each salt and cracked pepper
2tbs grated fresh ginger
1tsp chilli powder
1 1/2tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground allspice
1/2 cup each sultanas and currants
Peel the mangoes and cut into thin strips. Place in a large glass bowl with vinegar, sugars, onion, garlic, pepper, salt, spices and dried fruit. Cover and place in the refrigerator overnight. The next day, turn the mixture into a large saucepan. Bring slowly to the boil and simmer gently, stirring occasionally for 30 mins or until the chutney is thick and syrupy. Spoon into warm sterilised jars on a hard surface to remove any air bubbles. Wipe rims with a dampened cloth and seal the jars with their lids. Store in a cool, dark spot.
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