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Mango in myriad ways

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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

Chilli flakes:

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 dressing:

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

Chilli: 1


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)




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