Recipes Summer is synonymous with mangoes and here are yummy ways to make the best use of the king of fruits
Spicy Oriental Mango salad
Ripe mangoes, flesh cut into large chunks: 2
Mixed capsicum, seeded and white pith removed, cut into thin strips: 1 cup
Spring onions, thinly sliced diagonally: 2
Small red onion, very thinly sliced: 1/2
Lettuce, shredded: 1 cup
Spicy oriental dressing:1 tbsp
Toasted sesame oil/ hazelnut oil:1 tbsp
Chilli oil: 2 tbsp
Lime juice:1 tsp
Rock salt to taste
In a large salad bowl combine vegetables. Shake dressing ingredients together in a jar. When ready to serve gently toss dressing through the salad.
Variation : Add spicy cooked prawns or smoked chicken to make this a complete summer meal.
Thai Mango Basil Salad with Olive oil
Fresh lettuce, or a combination of mixed greens (1 semi-ripe to ripe mango): 1 medium bowl
Ccumber, sliced: 1/2 to 1 cup
Dry-roasted cashew nuts: 1/4 cup
1 tbsp Thai chillies, sliced fine
Basil leaves: 15-25
Green onion, sliced (including green stem): 1
Fresh lime juice: 3 tbsp
Salt: 1 tsp
Extra virgin olive oil: 1tbsp
Brown sugar or palm sugar: 2 tsp
Rinse fresh greens and use salad spinner to dry. Place in a salad bowl. Add all the other vegetables. Slice the mango on either side of the stone and scoop out the fruit. Slice fruit up into cubes. Add mango cubes to the salad.
To make the dressing, place all basil dressing ingredients in a mini chopper, food processor or blender. Process to a coarse paste. Drizzle dressing over salad. Add nuts and toss again.
Variations of this Salad:
Add cooked prawns, simply boiled or grilled. Add fried tofu, cut into cubes. Add grilled chicken If you can’t find mango, try it with fresh pineapple instead!
Mango Fool with Kiwi Salsa
Hung yogurt: 150gm
Large ripe mangoes, peeled, roughly chopped: 2
Pieces almond bread: 8
For Kiwi Salsa :
Kiwis, diced fine: 2
Fresh mint leaves: Handful
Sugar or sweetener as required: 1/2 tsp
Lime juice: 1/2 tsp
Pinch of salt
Combine everything for Kiwi salsa. Place yoghurt in a bowl. With a fork, mix till creamy. Mash mango in another bowl and add 2/3 to the yoghurt. Reserve 1/3 cup mango puree. Half-fill 6 shot glasses with mango-yogurt mixture. Spoon over reserved mashed mango. Then spoon over Kiwi Salsa. Cover and refrigerate for 15 minutes or longer, if time permits. Serve with healthy cookies to dip in.
Summery Mango Salsa
Red bird’s eye chilli, deseeded, sliced: 1
Lime juice: 1tbsp
Small red onion, finely chopped: 1/2
Fresh mint leaves, shredded: 2 tbsp
Garlic clove, crushed: 1
Kaffir lime leaf, finely shredded: 1
Mangoes, chopped: 2 (400 g each)
Place mango, chilli, lime juice, onion, mint, garlic and lime leaf in a bowl. Stir gently to combine. Cover. Refrigerate. Serve with Kaffir lime and lemon salmon or sliced leg ham.
(Courtesy: Nature’s Basket)