Mango magic - recipes

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MANGO AND RASPBERRY CHEESECAKE. Picture: Steve Lawrence

MANGO AND RASPBERRY CHEESECAKE

Serves 8

200g digestive biscuits, crushed

5ml ground cinnamon

30ml castor sugar

100g butter, melted

Filling:

3 mangoes, peeled and sliced

250g thick cream cheese

125ml castor sugar

grated rind and juice of 1 lime

20ml gelatine

45ml water

250ml cream, whipped

250g raspberries

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

Serves 8

125ml castor sugar

50ml water

1-2 mangoes, peeled and sliced

6-8 glacé cherries, halved

Cake:

175g butter

180ml castor sugar

3 eggs

400ml flour

7ml baking powder

60ml milk

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

Serves 4

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

Dressing:

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

Serves 4

45ml peanut oil

500g chicken breast fillets, sliced

1 bunch of spring onions, sliced

15ml chopped ginger

10ml chopped garlic

300g stir-fry vegetables

1-2 mangoes, peeled and diced

50ml soy sauce

30ml sweet chilli 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

Serves 4-6

4 mangoes, peeled and cubed

250ml cream

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

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