Double mango whammy

The Big Mango

Mango season is well and true here and if you have a mango tree in your backyard you have more than enough to play with. So what can you do with a glut of mangoes?

Here are three recipes to play with, Mango Prawn Salad, Mango cheesecake (I should call this Jonos Mango cheesecake as the mangoes are from his tree) and a  Green mango pickle. Enjoy!

Mango & Prawn Fragrant Salad

Mangoes, prawns and coconut are a marriage made in heaven. Enjoy!

2 green chillies, seeds removed and roughly chopped

2 garlic cloves, peeled and roughly chopped

Pinch of salt

1 cup coconut cream

1 kaffir lime leaf, stem removed and finely shredded

1 lemongrass stalk, bottom third finely chopped

1 tablespoon fish sauce

1 tablespoon palm sugar, grated

1 tablespoon lime juice

2 ripe mangoes, peeled and sliced

1 large or 2 small green mangoes,

1 ripe avocado, peeled and sliced

1 small red onion, sliced

1/3 cup mint leaves, chopped

1/3 cup coriander leaves, chopped

12 prawns, peeled and deveined, leaving tails intact


In a mortar and pestle or small blender, pound the chillies, garlic and salt into a paste.

In a medium sized wok slowly heat the coconut cream over a low-medium heat. Add the chilli paste, kaffir lime leaf, lemongrass, fish sauce, palm sugar and lime juice. Stir until sugar has dissolved. You should have a balance of hot, sweet, sour and salty. Remove from the heat and allow to cool slightly.

Meanwhile, in a large bowl, gently combine the mangoes, avocado, red onion and herbs.

Add the prawns to the coconut cream mixture for 2-3 minutes then pour the prawns and coconut mixture over the mango salad and gently toss.

Divide onto serving plates and serve straight away.

You don’t have to wait for your mangoes or paw paws to ripen. This s a great with seafood, pork or chicken dishes or do as my hubby does serve with cheese and biscuits or on a toasted ham sandwich.

Green Mango Pickle

makes about 3 cups

2 1/4 cups caster sugar

1 1/2 cups coconut vinegar (or white vinegar)

1 1/2 cups water

3-4 cloves

1 teaspoon coriander seeds

1 cinnamon stick

500gms green mango (they need to be rock hard and when sliced open a very pale colour)

Cut green mango into long thin shreds.

Place sugar, vinegar,water, cloves, coriander seeds and cinnamon into a large saucepan and bring to the boil and stir constantly to dissolve the sugar.

Reduce the heat and simmer for 15 minutes, do not let the liquid come to a boil. Add the mango slices and cook for an hour or until the mango is clear.

Place into steerilised jars and seal. Store in a cool part of your pantry. Once the jars are opened store in the refrigerator.

Mango cheesecake

Serves 6

Mango cheesecake

150gms shortbread biscuts

1 heaped tablespoon shredded coconut

60gms butter, melted

250gms cream cheese

250gms mascarpone

2/3 cups light brown sugar

Juice of 2 limes

2 eggs, lightly whisked

1 egg yolk, lightly whisked

150gms mango flesh, coarsely chopped

2-3 ripe mangoes, sliced, to serve

Preheat oven to 150C.

In a food processor blend the biscuits and coconut until finely ground. Add the butter and mix until combined.

Place ring of an 18cm-diameter springform cake pan (do not use base) on a baking paper-lined oven tray. Press biscuit coconut mixture into ring and refrigerate for 1 hour.

Combine mascarpone, cream cheese, sugar, mango flesh, eggs, egg yolk and lime juice in a food processor and process until smooth, then pour mixture over biscuit base and smooth top.

Bake for 50-60 minutes or until just set. Cool to room temperature, then refrigerate until completely cold.

Serve, topped with slices of fresh mango.

Preheat oven to 150C. Process biscuits and ground ginger in a food processor until finely ground, add butter and mix to combine. Press biscuit mixture into the bases of six 7.5cm-diameter x 6cm-high ring moulds (see note). Place on a baking paper-lined oven tray and refrigerate until required.

2

Combine mascarpone, cream cheese, sugar, mango flesh, eggs, egg yolk and lime juice in a food processor and process until smooth, then spoon mixture over biscuit base and smooth top. Bake for 20 minutes or until just set. Cool to room temperature, then refrigerate until completely cold.

3

To serve, remove cheesecakes from moulds. Thinly slice mango and layer in overlapping slices over top of cheesecake. Serve immediately with lime cheeks.

 

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