In Season: Mangoes - SWIISH Blog

Right now, ripe, juicy mangoes are at their best, and most affordable at your local supermarket or green grocer. They are quick and simple to prepare, making a healthy snack on their own, but also in a delicious combination with salads, chicken or prawn dishes, and of course, desserts.

Here are some of my favourite recipes:

Chilli, Lime, Prawn & Mango Salad

Ingredients:

1 tbs brown sugar
‘2 tbs canola oil
‘2 tbs sweet chilli sauce
750g green prawns, peeled, tails intact
‘1 lime, juiced
2 honey gold mangoes, peeled, sliced
‘2 Lebanese cucumbers, sliced
150g baby spinach leaves
1/4 cup fresh coriander leaves

Method:

Step 1 – Combine 1 tbs brown sugar, 2 tbs canola oil and 2 tbs sweet chilli sauce. Add 750g green prawns, peeled, tails intact and toss to coat. Refrigerate for 30 minutes.

Step 2 – Heat a chargrill pan on medium. Cook the prawns for 2-3 minutes. Bring the marinade in a saucepan to the boil. Remove from the heat and stir in 1 lime, juiced.

Step 3 – Combine 2 honey gold mangoes, peeled, sliced, 2 Lebanese cucumbers, sliced, 150g baby spinach leaves, 1/4 cup fresh coriander leaves, prawns and dressing to serve.

Mango Chicken Pappadums

Ingredients:

2 single chicken breast fillets
‘2 tbs tandoori curry paste
‘1 tsp vegetable oil
’14 plain mini pappadums
‘1 Honey Gold mango, peeled, cut into 1cm pieces
1 small Lebanese cucumber, cut into 1cm pieces
‘2 tbs finely chopped red onion
1 tbs chopped fresh coriander
‘3 tsp fresh lime juice
130g (1/2 cup) natural yoghurt
‘1 tbs chopped fresh mint
‘1 garlic clove, crushed
Fresh coriander sprigs, to serve

Method:

Step 1 – Place the chicken and curry paste in a glass or ceramic bowl and turn to coat.

Step 2 – Heat oil in a non-stick frying pan over medium heat. Cook chicken for 7 minutes each side. Set aside to cool. Shred.

Step 3 – Meanwhile, cook the pappadums following packet directions.

Step 4 – Combine the mango, cucumber, onion, chopped coriander and one-third of the lime juice in a bowl. Season with salt and pepper.

Step 5 – ‘Combine the yoghurt, mint, garlic and remaining lime juice in a small bowl. Season with salt and pepper.

Step 6 – Place pappadums on a serving platter. Top with chicken, mango mixture, yoghurt mixture and coriander sprigs to serve.

Lychee Mango & Coconut Terrine

Ingredients:

24 lychees, peeled, seeded
1L Weis’ Mango Sorbet, softened slightly
270ml can light coconut cream
40g pkt roasted coconut chips
Lime rind, to serve

Method:

Step 1 – Line the base and sides of a 20 x 10cm (base measurement) loaf pan with non-stick baking paper, allowing the 2 long sides to overhang.

Step 2 – Chop half the lychees. Combine sorbet, chopped lychees and coconut cream in a bowl. Transfer to prepared pan and smooth the surface. Cover with plastic wrap and freeze for 4 hours or overnight until firm.

Step 3 – Turn terrine onto a serving platter. Top with remaining lychees, coconut chips and lime rind.

All recipes from http://www.taste.com.au