Recipes and pictures supplied by the SA Mango Growers’ Association
FRENCH TOAST WITH MANGO AND RICOTTA
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
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
1 mango, peeled and diced
125g vanilla yoghurt
2 medium bananas, chopped
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
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
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
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
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.
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