Recipes from the SA Mango Growers’ Association.
CHILLED MANGO AND RED PEPPER SOUP
Serves 4
3 large yellow peppers, seeded and quartered
2 and a half cups of mango chunks, reserve half cup for garnish
1 cup vegetable stock
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
2 teaspoons Tabasco sauce (optional)
Place the peppers cut side down on an aluminium foil-lined baking sheet.
Grill for 15 minutes or until blistered.
Place in a bowl and cover with cling-wrap and let stand for 10 minutes to loosen skins. Peel the peppers, discarding skins.
Process peppers and mango in a blender or food processor until smooth and then add the mango chunks, stock, lime juice, ginger and Tabasco sauce.
Process until smooth.
Transfer to a bowl, cover and chill soup for 2 hours.
Serve in chilled bowls garnished with mango pieces and croutons.
NOTE: If a smoother consistency is desired, press mango mixture through a wire-mesh strainer.
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MANGO AND PARMA HAM
Serves 2
100g Parma ham
2 large mangoes, peeled and sliced
VINAIGRETTE
1 ripe mango, peeled and chopped
half cup lemon juice
quarter cup olive oil
half a teaspoon red chilli flakes, crushed (optional)
Wrap pieces of Parma ham around the mango slices and arrange on a platter or individual plates.
To make the vinaigrette, whizz all the ingredients in a food processor until smooth.
Serve mango and Parma ham drizzled with vinaigrette and garnish with fresh herbs.
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SPICY MANGO AND FETA SALAD
Serves 4
6 large ripe mangoes, peeled and sliced
200g feta cheese
10 spring onions, sliced
quarter cup sweet chilli sauce
1 lemon juice and zest
Arrange the mangoes on a platter, crumble the feta cheese over and scatter with spring onions.
To make the dressing, whisk the sweet chilli sauce with the lemon juice and zest and pour over the salad.
Serve immediately.
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MANGO CURD TARTLETS
Makes 6
MANGO CURD
1 cup diced mango, pureed
quarter cup castor sugar
2 tablespoons corn flour
60g butter,
2 lemons, juice and zest
4 eggs, beaten
FOR THE TARTLETS
6 pastry cases
1 large firm mango, peeled
2 tablespoons icing sugar
CURD: Combine all the ingredients except the eggs in a saucepan and cook over medium heat, stirring constantly until slightly thickened.
Whisk the eggs in a separate bowl. Remove mango mixture from the heat. Pour half the mixture into the eggs and whisk.
Return the egg mixture to the pan with the remaining mango mixture and return to the heat. Cook for 2 minutes, stirring constantly.
Remove from heat and cool completely.
Spoon tablespoonfuls of the cooled mango curd into the pastry cases. Using a vegetable peeler cut strips of mango to decorate the tartlets. Dust with icing sugar to serve.
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MANGO BREAKFAST PARFAIT
Serves 4
VANILLA SYRUP
1 cup water
1 cup white sugar
1-2 vanilla pods split lengthwise
4 large ripe mangoes, peeled and cut into cheeks
2 cups thick Greek-style yoghurt
1 cup granola or muesli
Place the water, sugar and vanilla pods in a saucepan over high heat, bring to the boil, reduce heat and simmer for 10-15 minutes until sugar is dissolved.
Set aside to cool.
Can be stored in an airtight container in the fridge for three months.
Grill or roast the mango cheeks, arrange on plates and top with yoghurt and granola.
Spoon over syrup and serve.
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MANGO AND SMOKED BEEF SALAD PLATTER
Serves 2
oil for grilling
2 large ripe mangoes, peeled and sliced
100g smoked beef
100g baby leaf salad or micro greens
half a cup mini croutons
50g Parmesan shavings
olive oil and balsamic vinegar to serve
Heat a grill pan and drizzle with olive oil.
Grill pieces of mango until slightly charred but still firm.
Arrange all the ingredients on a platter, drizzle with olive oil and balsamic vinegar.
Serve with crusty bread and a splash of olive oil and balsamic vinegar.
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