Archive for 2011


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Tropical Mango Punch

22 September // Recipes

  • 2 mangoes, peeled, seede and roughly chopped
  • 2 cups pineapple juice
  • 1 cup vodka
  • 1/2 lemon juice
  • 1 tablespoon caster sugar
  • 20 ice cubes
  • Lemon slices, to garnish

Directions

Combine first 5 ingredients and blend until smooth. Serve immediately over ice cubes garnished with lemon slices. Serves 8 – 10

Note: Mixture will settle after a short time and may look sike it has separated; simply stir.

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Mango Combo

22 September // Recipes

  • 425 g can mango slices, juice reserved
  • 1 cup natural yogurt
  • 1 cup crushed ice
  • 1/2 teaspoon ground cardamom seeds, to garnish

Directions

Combine all ingredients and blend for 30 seconds or until creamy smooth. Pour into tall glasses and sprinkle cardamom on top. Serves 2.

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Mango Slimmer

22 September // Recipes

  • 1/3 cup natural low-fat yogurt
  • 1/2 mango, peeled, seeded and pureed
  • 2/3 cup chilled mineral water or soda water
  • nutmeg, to taste
  • mint sprig, to garnish

Directions

Combine yoghurt and mango puree in a tall glass. Stir in mineral water and add a few ice-cubes. Garnish with a sprig of mint. Makes 1 cup.

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Avocado Filled with Mango Crab

22 September // Recipes

  • 100 gm can crabmeat
  • 1 small mango, peeled and sliced
  • 100 ml sour cream
  • l shallot, finely chopped
  • 1 teaspoon lemon juice
  • 2 teaspoons brandy
  • Good pinch paprika
  • Salt and pepper to taste
  • 8 lettuce leave
  • 2 avocados halved and seeded
  • Dill sprigs and cherry tomatoes to garnish

Directions

Mash crabmeat and mango together. Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together. Make a bed of lettuce leaves on a flat serving dish. Place an avocado half on the leaves and fill with the crab mixture. Chill for at least 1 hour before serving. Garnish with dill sprigs and cherry tomatoes.

[ Cook’s Comments – perfect for that special dinner party ]

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Chicken and Mango in Tarragon Wine Sauce

22 September // Recipes

  • 60 gm butter
  • 4 chicken breasts
  • ½ onion finely chopped
  • 4 tablespoons tarragon vinegar
  • ½ cup chicken stock
  • 1 tablespoon white wine
  • 1/3 cup of cream
  • 2 mangoes, peeled, seeded and pureed
  • Salt and pepper to taste
  • ½ mango, peeled, seeded and sliced for garnish

Directions

Melt butter in pan and brown chicken for about 4 minutes each side then set aside. Add onion to pan and cook on low heat for 5 minutes, then add tarragon vinegar. Increase heat and cook until sauce is reduced to a syrup. Add stock and wine, then stir in cream and mango puree. Season to taste, stir for 2 minutes. Add chicken and heat until chicken is thoroughly cooked. Serve garnished with mango slices.

[ Cook’s Comments – quick, easy and delicious ]

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Mango Delight

22 September // Recipes

  • (2 lots of 2 because if you have one glass you want more)
  • 1 mango peeled and chopped
  • ¼ cup caster sugar
  • 1 tablespoon Grand Marnier
  • 1 egg white, lightly beaten
  • l bottle champagne, Chilled
  • Directions

    Puree mango flesh and combine with sugar and Grand Marnier. Place in a large jug. Frost champagne classes by dipping in very lightly beaten egg white and then into caster sugar. Pour chilled champagne onto mango mixture and stir briefly. Pour into frosted glasses and serve.

    [ Cook’s Comment- this is a before, with and after dinner recipe ]

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Mango and Strawberry Jam

22 September // Recipes

  • 3 mangoes, peeled, seeded and diced
  • 250 gm punnet of strawberries, hulled and quartered
  • 1 3/5 cups sugar
  • Juice 1 lemon

Directions

In a heavy- based saucepan, combine mangoes, strawberries, sugar and lemon juice. Cook over moderate heat stirring to dissolve sugar. Bring to boil and simmer 30-45 minutes until the jam is thick. Test that the jam has set by placing a small drop on a cold surface. The jam is ready if it forms a skin. Pour into hot sterilised jars and seal with sterilised lids. Store in a cool place.

[ Cook’s Comments – boil and simmer uncovered or the jam will not set ]

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Hot Mango Pickle

22 September // Recipes

  • 5 red chillies, chopped and seeded
  • 2 green capsicum seeded and chopped
  • 2 red capsicum seeded and chopped
  • 4 large onions peeled and chopped
  • 12 green mangoes, peeled, seeded and chopped
  • 1 cup sultanas
  • 1 cup raisins
  • ½ cup chopped garlic
  • ½ cup chopped ginger root
  • ½ chopped coriander
  • 2 tablespoons black mustard seeds
  • Malt vinegar
  • Salt and pepper to taste
  • Directions

    Combine all the ingredients, except vinegar, in a heavy- based saucepan. Add enough vinegar so that the other ingredients are covered in the pan. Bring to the boil then reduce heat and simmer until the mixture is thick and the fruit and vegetable are soft. Pour into sterilised jars. Seal with sterilised lids and store in a cool place.

    [ Cook’s Comments – if you like it even hot then do not de-seed the chillies ]

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Mango and Date Chutney

22 September // Recipes

  • 2 2/3 cups brown sugar
  • 2 ½ cups white vinegar
  • 2 large green mangoes, peeled, seeded and finely chopped
  • 1 teaspoon ginger root, peeled and finely chopped
  • 6 cloves garlic, crushed
  • 125 gm dates, seeded and chopped
  • 1 cup of sultanas and raisins mixture
  • Directions

    Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved. Bring to the boil and add all the other ingredients. Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1½ hours). Pour into sterilised jars. Seal with sterilised lids and store in a cool place.

    [ Cook’s Comments – 1 cup is equal to 8 ounces ]

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Mango Salsa

22 September // Recipes

Serve mango salsa with grilled pork, fish, or poultry.

  • 1 large mango, peeled, cut in 1/4-inch cube
  • 1/4 cup red bell pepper, cut in 1/4-inch dice
  • 1 1/2 tablespoons fresh basil, finely chopped
  • 1 1/2 teaspoons red wine vinegar
  • 2 teaspoons lime juice
  • 1/2 teaspoon Sugar
  • 1 jalapeno pepper, seeded and finely chopped, or to taste
  • Directions

    In a medium bowl, combine all ingredients. Mix well. Let stand at room temperature a half hour before serving or refrigerate up to 24 hours. This does not hold up well and should be used within the 24 hours. Serves 4.