Archive for the "Recipes" Category


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Mango Custard

22 September // Recipes

  • 3-4 Peeled mangoes, cut from the pip

Directions

Blend well in a food processor or blender with 1 cup of ice
Serve as a “custard” over fruit salad or as a dip for fresh fruit slices.

This is a dairy free, sugar free, preservative free treat that will keep the kids (and adults) coming back for more.

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Mango Cheesecake

22 September // Recipes

Filling

  • 3 Medium Mangoes
  • ½ cup fresh lemon juice
  • 1 cup cashew nuts
  • 300g tofu (soya bean curd) or cottage cheese
  • 1-½ cup fructose powder
  • 1 tsp. vanilla essence

Directions

Blend together until smooth, using only half the mango. Place the other half mango (diced) on top of the crust, pour the blended mix on top of mangoes and bake at 180 ºC for 25-30 minutes.

Crust

  • 3 cups baked muesli
  • 1 banana
  • 1 tsp. cinnamon
  • Blend muesli until fine, add cinnamon and banana.

Directions

Blend until dough is formed. Press into buttered quiche / pie dish. Bake for 5 minutes at 180 ºC. Cool and chill. Garnish with fresh cream and mango slices.

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Mango Fruit Salad

22 September // Recipes

  • 3 large ripe mangoes, peeled and cubed
  • 1 punnet strawberries, hulled and sliced
  • 1 pineapple, diced
  • 3 granadillas or passionfruit
  • Combine and serve

Directions

Mango season is limited in SA from November to March/April, but don’t despair, mangoes, can be eaten all year round if you dry them or freeze them. For frozen mangoes, simply peel mangoes, cut away from the pip and freeze. You would then need to blend them into a pulp before serving. Great for Mango Custard and Mango Ice-cream. Mangoes can be dried by cleaning and slicing as above and then placed in dehydrator trays for a couple of days. If you don’t have a dehydrator, you can dry them outside in a very hot dry climate or in a convection oven at 50 ºC for 24-48 hours.

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Mango Atchar

22 September // Recipes

As mangoes originate from India, a traditional mango atchar would be appropriate. This one is made with raw mangoes and is a lot healthier. Adjust the chillies to your liking and serve with a vegetable curry for a cholesterol free meal.

  • 1½ kg Mangoes
  • 4 tsp. Garlic and herb salt
  • 3 Tbsp. Chilli powder
  • 2 Tbsp. Cumin powder
  • 1 Tbsp. Ground coriander
  • 3 Tbsp. Masala or curry powder
  • 1 ½ cups raw honey or fructose
  • 2 cups balsamic vinegar
  • ½ cup corn or potato flour
  • 2 Tbsp. Mustard seeds
  • Handful curry leaves (optional)
  • 1 ½ cups virgin olive oil or cold pressed sunflower oil

Directions

Simmer all the ingredients except the mangoes and the oil, until it thickens pour over the mangoes, add the oil, mix well cool and refrigerate for at least 12 hours.

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Mango Chutney

22 September // Recipes

  • 2 mangoes, peeled and sliced
  • 2 onions, chopped
  • 400 g (500 ml) sugar
  • 300 ml vinegar
  • 12,5 ml mustard seeds
  • 2 cloves of garlic, crushed
  • 25 ml curry-powder
  • 12,5 ml salt

Directions

Place all ingredients in a large saucepan. Cook until mixture is thick, about 30 minutes, stirring often. Pour into hot, dry, sterilised jars. Allow to cool before sealing. Makes about 500 ml.

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Mango Jam

22 September // Recipes

  • 4 – 5 mangoes to make 4 cups pulp, peeled, seeded and chopped
  • 2 cups sugar
  • juice 1/2 lemon

Directions

Place mango in a pan with sugar and lemon. bring to boil, and cook, stirring from time to time, until jam thickens. Pour into hot sterilized jars, seal and store in a cool place. Makes 1 1/2 cups.

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Mango Garlic Sauce

22 September // Recipes

  • 40 g butter
  • 2 cloves garlic, minced
  • 2 mangoes, peeled, seeded and pureed
  • 1 tablespoon lemon juice
  • 2 shallots, finely sliced
  • 1 tablespoon fresh cream

Directions

Melt butter in pan, add garlic and saute until tender. Add mango puree and lemon juice, then simmer gently for 5 minutes. Stir in shallots and cream. Add a little water if sauce is too thick. Store in refrigerator until serving time. Makes 1 1/2 cups.

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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.