Change up the way you eat mangoes with these delicious recipes that are nutritious and pleasing to the palate too:
Prawn and Mango Toasts
Prep 15 mins / Cook 10 mins / Makes 24
Ingredients:
24 medium cooked prawns, peeled,
deveined, chopped
2 mangoes, peeled, seeded, chopped
¼ cup mayonnaise
¼ cup chopped mint
2 kaffir lime leaves, finely chopped
Juice of 1 lime
1 long red chilli, seeds removed,
finely chopped
¼ cup olive oil
1 long baguette, cut into 24 slices
Directions:
1. In a medium bowl, combine prawns, mayonnaise, mint, lime leaves,
juice and chilli.
2. Preheat a lightly oiled char-grill or barbecue on high. Brush oil lightly onto both sides of bread. Char-grill in batches for 2 to 3 mins each side, until golden. Serve bread topped with
prawn mixture.
Mango Passion Granola Parfaits
Prep 15 mins / Cook 10 mins / Serves 4
2/3 cup rolled oats
½ cup coconut flakes
2 tbsps honey, plus extra to drizzle
2 tbsps maple syrup
3 mangoes, seeded (2 chopped, 1 sliced)
2 tbsps orange juice or water
1 tbsp caster sugar
2 cups Greek yoghurt
4 passionfruit, pulp
1. Preheat oven to moderate, 180 C. Line an oven tray with baking paper.
2. Combine oats, coconut, honey and maple syrup to make granola. Spread over tray. Bake 10 mins, stirring occasionally. Cool. Break up clusters.
3. In blender, process chopped mango, juice and sugar until smooth.
4. In 4 serving glasses, layer half yoghurt, mango puree and granola. Top with remaining yoghurt, sliced mango and passionfruit. Drizzle with extra honey to serve.
Mango Pancakes
Prep 15 mins (plus soaking & resting) / Cook 25 mins / Makes 12
Small pinch saffron
2 tbsps warm water
6 eggs
¼ cup caster sugar
1 cup milk
1 cup plain flour
½ tsp salt
¼ cup vegetable oil
1 tsp vanilla extract
2 mangoes, peeled, seeded, thinly sliced
300 ml thickened cream, whipped
Icing sugar, to dust
1. In a bowl, soak saffron in warm water 30 mins.
2. In large jug, whisk eggs and sugar together, then add milk. Sift flour and salt into a large bowl. Gradually whisk in egg mixture. Stir in oil, vanilla and saffron water. Cover and set aside 30 mins. Strain through a fine sieve.
3. Heat a small frying pan or crepe pan on medium. Pour ¼ cup batter into pan, swirling to coat base. Cook 1 to 2 mins until firm. Transfer to a plate and repeat with remaining batter.
4. Fill pancakes with mango and cream. Roll up to enclose and dust with icing sugar to serve.
Bauer/Woman’s Day/Photo: Rob Shaw
