MANGO AND RASPBERRY CHEESECAKE
200g digestive biscuits, crushed
5ml ground cinnamon
30ml castor sugar
100g butter, melted
3 mangoes, peeled and sliced
250g thick cream cheese
125ml castor sugar
grated rind and juice of 1 lime
250ml cream, whipped
extra cream for decorating
extra mango slices for decorating
Combine biscuits, cinnamon, sugar and butter in a bowl until well mixed.
Press the mixture into the base of a 20cm spring form cake pan. Place in the fridge to harden.
Puree the mango flesh – you should have about 400ml. Beat the cream cheese and sugar until combined. Add the mango pulp and mix well. Add in the lime rind and juice.
Sprinkle the gelatine over the water and leave until absorbed. Dissolve in the microwave for 10 seconds. Add to the mango mixture and mix well.
Fold in the cream and finally the raspberries (reserve a few for decoration).
Pour the mixture on to the biscuit base and refrigerate until set. Remove from pan and place on a serving plate. Decorate with cream, mango and raspberries.
MANGO UPSIDE DOWN CAKE
1-2 mangoes, peeled and sliced
6-8 glacé cherries, halved
180ml castor sugar
7ml baking powder
10ml vanilla essence
CARAMEL: Combine the sugar and water in a small saucepan and heat over a very low heat until the sugar has dissolved.
Bring to the boil and boil without stirring until the mixture turns a golden caramel colour.
Pour the mixture into the base of a greased and baselined 20cm cake pan. Arrange the slices of mango and cherries on top of the caramel and set aside.
CAKE: Cream the butter and sugar well. Add the eggs one at a time, beating well after each addition. Sift the flour and baking powder and add alternately to the creamed mixture with the milk. Mix in the vanilla essence. Carefully spoon the mixture on to the mangoes and level the mixture with a spoon. Bake at 160ºC for 50-60 minutes.
Remove and cool in pan for 3 minutes, then turn out on to a plate. Delicious served with cream or custard.
MANGO, PRAWN AND NOODLE SALAD
250g soba noodles
1 small Mediterranean cucumber, sliced
1-2 mangoes, peeled and diced
1 bunch of spring onions, sliced
300g cooked prawn tails
15ml toasted sesame seeds
60ml lime juice
30ml soy sauce
5ml chopped garlic
30ml sweet chilli sauce
30ml pickled ginger, chopped
60ml chopped coriander
Cook the noodles according to instructions. Drain and rinse well to remove excess starch. Put in a bowl and add the cucumber, mangoes, spring onions and prawns. Combine all the dressing ingredients and mix well. Add to prawns and toss to combine. Pile into a serving plate and serve sprinkled with sesame seeds.
MANGO AND CHICKEN STIR-FRY
45ml peanut oil
500g chicken breast fillets, sliced
15ml chopped ginger
10ml chopped garlic
300g stir-fry vegetables
50ml soy sauce
10ml sesame oil
Heat the oil and fry the chicken pieces in batches until golden brown. Remove and set aside.
Add the spring onion, ginger, garlic and vegetables to the pan and fry until vegetables are soft.
Return the chicken to the pan with the mango and fry until heated through.
Combine the soy sauce, sweet chilli sauce and sesame oil and add to the pan. Toss well and serve with rice or noodles.
QUICK MANGO BRULEE
4 mangoes, peeled and cubed
250ml Greek yoghurt
250ml soft brown sugar
Put the mangoes into a serving dish. Whip cream until stiff and fold in the yoghurt. Spread the cream mixture over the mangoes, ensuring you cover the entire surface.
Sprinkle a thick layer of brown sugar over the cream.
Place in the fridge, uncovered, overnight. The sugar will harden and form a caramel-like layer on top.
Add a punnet of raspberries to the mangoes if desired. - The Star