Magic with mangoes - recipes

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Recipes and pictures supplied by the SA Mango Growers’ Association

FRENCH TOAST WITH MANGO AND RICOTTA

Serves 4

4 mango cheeks for serving

2 large eggs

60ml low-fat smooth cream cheese

15ml castor sugar

a little butter

1 white loaf of bread, thickly sliced

150g ricotta cheese or low-fat cream cheese

cinnamon sugar

Grill or fry the mango wedges briefly on a hot griddle and set aside.

Beat the eggs, cream cheese and castor sugar to make a batter.

Heat a little butter in a frying pan until hot.

Dip the bread slices into the batter, turning them over to soak both sides.

Fry the slices in the hot butter until golden, turning to cook both sides.

Drain on paper towels and serve immediately with cinnamon sugar, a dollop of ricotta cheese and a wedge of mango.

l Add ground cinnamon to granulated sugar to make cinnamon sugar.

l For special occasions, such as Valentine’s Day, you can use a biscuit cutter to cut bread slices into shapes.

TROPICAL MANGO FRUIT SMOOTHIE

Serves 2

1 mango, peeled and diced

125g vanilla yoghurt

2 medium bananas, chopped

10ml honey

mango juice

chopped mango and passion fruit

In a blender or smoothie maker, purée all the ingredients except for the garnishing passion fruit and mango until smooth. Add mango juice to get desired consistency. Pour into glasses. Garnish with mango and passion fruit.

MANGO AND CHICKEN WALDORF SALAD

Serves 4

4 poached chicken breasts

4 celery sticks, sliced

2 mangoes, peeled and sliced

2 limes, juice and zest

100g micro-greens or baby salad leaves

100ml low-fat yoghurt

Cut up the chicken breasts and toss with the celery and mango in the lime juice and zest.

Arrange on plates with the micro-greens or baby salad leaves.

Serve with low-fat yoghurt as a dressing.

MANGO AND PRAWN STIR FRY

Serves 4

15ml sesame oil

1 red onion, sliced

10ml grated fresh ginger

300g mixed snap peas, bean sprouts and baby corn, halved

225g peeled prawns or shrimps

1 ripe mango, peeled and sliced

15ml dry sherry

15ml soy sauce

5ml cornflour

15ml water

basil to garnish

Heat the oil in a wok or large frying pan.

Stir-fry the onion and ginger for 2-3 minutes until just tender.

Add the vegetables and prawns and stir-fry for a minute.

Add the mango, sherry and soy sauce, and fry for a minute.

Mix the cornflour with the water and add to the pan.

Cook for a further 1-2 minutes, stirring, until the sauce thickens.

Garnish with basil leaves and serve immediately with rice noodles.

UPSIDE DOWN CARAMELISED MANGO CAKE

175g castor sugar

2 mangoes, peeled and diced

150g cake flour

10ml baking powder

175g butter, softened

175g castor sugar

60ml ground almonds

4 eggs, beaten

5ml vanilla essence

For serving

1 mango and 1 passion fruit

Grease and flour a 22cm ring cake pan.

To make the caramel, put the sugar in a heavy-based saucepan and cook very gently over medium heat – do not stir – until deep golden brown. Pour immediately into the prepared pan.

Arrange the diced mango over the caramel. The fruit must almost cover the base of the pan.

Sift the flour and baking powder and place in a food processor.

Add the butter, sugar, almonds, eggs and vanilla.

Process briefly until smooth and evenly blended – 1-2 minutes.

Spread the cake mixture over the fruit. Bake at 160ºC until the top is golden and the sides of the cake have pulled away from the pan – about 30-40 minutes.

Transfer to a cooling rack and leave to cool for a few minutes, before unmoulding.

SERVING SUGGESTIONS:

Decorate top of cake with diced mango and passion fruit.

Or you can dust the cake with icing sugar and serve, with crème fraiche, warm or at room temperature. - The Star

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