Mango’s at Easter ? why not !

With March marching on to a rapid close I am berating myself at how often I keep saying,  ” I can’t believe it’s Easter already” and with that, “my poppet will be 8 months old at Easter!”
Eight wonderful months of learning, (me) growing and exploring (her) and mango eating (all of us!).
Yes, we love mango, and as the fresh mango season comes to an end we will be munching on sulfar-free dried mango for our teething  and making use of tinned mango for our finger food snacks.
Speaking of which, these recipes I developed for the Mango Growers Association also use dried or tinned mango and can be substituited when fresh mango is out of season, so no matter what time of year it is you need never say, ” I can believe the mango season is over already !”

 Spiced Mango chutney – using dried mango

2 ½ cups water
3 cups white sugar
1 cup cider vinegar
5 cinnamon sticks
1 tablespoon pickling spice
1 tablespoon whole cloves
1tablespoon chopped ginger
1 tablespoon mustard seeds
6 cups dried mango chopped ( or green/ unripe mango)

1. Chop mango into pieces.
2. place all ingredients in a large pot and bring to the boil, skim any foam from the surface, reduce heat to a simmer and cook for 60 minutes or until mango is tender
3. Pack into hot sterilised jars and seal.

 Mango Pannacotta ( low fat yoghurt based dessert) – fresh, tinned or juice
Serves 4

2 ½ tspn gelatine
3 tablespoons water
1 cup milk
1/3 cup sugar
1 vanilla bean
400ml plain joghurt
1 large mango chopped or pureed

1. Sprinkle gelatine over the water and let it sit to softened , about 5 min
2.Simmer milk, sugar and vanilla in a saucepan over medium heat until the sugar is dissolved, do not boil
3. Remove from heat and pour over gelatine, mix well and ensure gelatine is dissolved
4. Gently whisk mixture into the yoghurt
5. Pour into ramekins and refrigerate for min 3 hours
6. Serve with mango puree or chopped mango



Mango Pannacotta

 Mango & Beef Curry
Serves 4

150ml oil
Beef cubes
2 onions
1tblspn curry paste
2 tablspn tomato paste
Litre beef stock
2 large unripe mangoes or dried mango
1 tin lite coconut milk

1. Heat half the oil and brown the meat in a pan and set aside
2. Heat the remaining oil and add the onions and curry paste , sauté for 5- 10 minutes , add the tomato paste and the beef stock .
3. Add the mango, coconut milk and all the meat, cover and simmer for 2 hours or until the meat is tender, and the sauce reduced and thick
4. Serve with basmati rice and mango chutney.


Mango & Beef Curry

  Quick Mango, Chicken, mint & Wild Rice Salad with curried mango joghurt dressing
Serves 6 – 8
1 whole chicken, cooked and striped
2 cups brown rice, cooked
1 green pepper chopped
1 red pepper , chopped
2 mangoes , chopped or dried mango
½ cup toasted flaked almonds 4 sprigs mint, chopped
For the dressing
1 cup plain joghurt
½ cup mango chutney
1 tablespoon curry paste
1/4 tablespoon lemon juice
1 mango, chopped
Flat leaf parsley to garnish

1. Mix all the salad ingredients in a bowl and arrange on a platter
2. To make the dressing whisk all the ingredients together
3. Serve salad with dressing drizzled over and garnished with extra mango and flat leaf parsley


 Rice Pudding with Cardamom & Mango and crushed cashew nut brittle
Serves 4- 6
2 cups basmati rice, well rinsed
3 cups low fat milk
1 cup sugar
2 cardamom pods, crushed
2 vanilla pods, split ½ cup raisins ( optional)
To garnish 1 mango fresh, chopped
50 g cashew nut brittle crushed

1. Combine all ingredients in a pot and simmer until the liquid is evaporated and the rice is cooked and soft
2. Serve in bowls topped with mango and crushed peanut brittle  










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