Boerewors and mango kebabs with mango salsa

Ingredients
4 ripe mangoes
12 chunks boerewors
lemon leaves
olive oil
sesame seeds (optional)
MANGO SALSA
1 ripe mango, peeled, seeded and cubed
English cucumber, sliced and seeded
1 small onion, sliced, blanched and drained
olive oil

Method:
SALSA: Mix mango, cucumber and onion in a small bowl. Toss with a little olive oil. If you wish to add a garnish, toast sesame seeds in a frying pan and scatter on top. Cover and chill. KEBABS: Peel mangoes and slice fruit from pips. Thread onto skewers with boerewors and lemon leaves. Brush liberally with olive oil. Braai over medium to hot coals for 6 to 7 minutes, or until crisp and cooked, turning occasionally. Serve salsa separately.

Chicken and mango curry

Ingredients
2 kg chicken portions
salt
pepper
30 ml cooking oil
1 mango, peeled and cut into thick slices
2 onions, cut into rings
15 ml medium curry powder
2 ml ground ginger
350 ml plain yoghurt or cream
chicken stock

Method:
Preheat the oven to 180 ºC (350 ºF). Season chicken portions to taste with salt and pepper. Fry in heated cooking oil until lightly browned and transfer to a greased oven dish. Fry mango slices in oil until lightly browned and transfer to the oven dish. Sauté the onions until soft and add curry powder and ginger. Sauté for about one minute. Add yoghurt or cream and mix well. Pour the sauce over the chicken and bake for 30-40 minutes until heated through. (Add a little chicken stock if the dish becomes too dry). Serves 6.

Chicken with mango sauce

Ingredients
1 whole chicken, cooked in salted water with crushed garlic
chopped onion
cinnamon
black pepper
coconut milk
slices of green mango
sliced onions
sliced hard-boiled eggs
sliced tomatoes

Method:
When chicken has cooked through, remove mango slices and make a sauce. SAUCE: Boil together a cup of coconut milk, a bit of oil, add mashed mango from chicken stock, a cup of mashed potatoes, season with salt, turmeric and pepper. Moisten with stock from cooked chicken. TO SERVE: Place chicken on a serving platter, pour sauce over chicken and garnish with mango slices, sliced onions, sliced hard-boiled eggs and sliced tomatoes.

Chilled mango and carrot soup

Ingredients
300 g carrots, sliced and cooked until tender
15 ml grated fresh ginger
425 g mangoes, drained
300 ml water (use more if needed)
75 ml orange juice
15 ml lemon juice
2 ml salt
milled black pepper to garnish
grated carrot to garnish
BREAD STICKS
1 short French loaf

Method:
Place all ingredients except the pepper and carrot garnish in a blender and process until smooth. Cover and chill. Garnish with milled black pepper and grated carrot. Serve with homemade bread sticks. BREAD STICKS: Halve loaf (30-35 cm) lengthways, then halve each piece lengthways. Cut each piece into 4 pieces, to make 16 bread sticks. Place on a baking sheet and toast under the grill until golden brown.

Creamy mango pavlova

Ingredients
1 large meringue case
3 ripe mangoes or
3 3 cans sliced mangoes
30 ml Grand Marnier
250 ml fresh cream
2 kiwi fruit
100 g strawberries
100 g black grapes

Method:
Place Pavlova onto serving dish. Purée 1 mango (or use 1 drained can of mangoes), add Grand Marnier. Whip cream until firm peaks form and fold in puréed mango. Spread over Pavlova, fill with remaining slices of mango, kiwi fruit, strawberries and grapes.

Curried mango soup

Preparation time: +/- 10 min
Cooking time: 5 min

Ingredients
410 g mangos, drained OR 3 medium-sized mangos, skinned and stoned
600 ml milk
juice and rind of 1 lemon
5 ml curry powder
salt and black pepper to taste
cream for serving

Method:
Place the mangos in a food processor and purée till smooth. Pour the purée into a saucepan, add the milk, lemon juice and rind and the curry powder. Bring the mixture to the boil and simmer for 1 minute. Season with salt and pepper if necessary. Pour a little cream over just before serving. Serves 4.

Curried mangoes

Ingredients
1 kg mangoes
2 large onions, finely chopped
1 green pepper, finely chopped
250 ml white wine
190 ml white sugar
12 ml curry powder
5 ml turmeric
2 ml garlic salt
1 ml salt
1 ml black pepper
125 ml golden sultanas
peppercorns (optional)

Method:
Peel the mangoes and cut into pieces. Set aside. Place the remaining ingredients in a large saucepan and heat slowly until the mixture comes to the boil. Add the mangoes, reduce the heat and simmer slowly for about 25 minutes until everything is tender. (Don't overheat as the mixture burns easily.) Bottle while still hot. Makes 500 ml.

Fresh fruit with mango sauce

Ingredients
MANGO SAUCE
1 mango, stoned, skinned and finely chopped
200 ml plain yoghurt
100 g sugar
pinch cinnamon
50 g almond slivers
1 pineapple, halved (reserve the crown)

Method:
Purée the mango in a food processor until smooth. Add the yoghurt, sugar and cinnamon mix well. Chop the almond slivers finely, reserving a few for decoration. Add the finely chopped almonds to the mango mixture and mix well. Hollow out the pineapples leaving an edge of about 1 cm all the way around. Spoon the mango sauce into the pineapple hollows and sprinkle with the remaining almond slivers. Serve the mango sauce with a variety of fresh fruit in season.

Green mango atchar

Ingredients
1 kg green mangoes
5 ml salt
250 ml sunflower oil
45 ml atchar masala
5 ml mustard powder
6 green chillies, crushed
6 red chillies, crushed
20 ml crushed garlic
190 ml white vinegar

Method:
1. Wash mangoes well, leaving skin on, and cut into 2 cm chunks. 2. Add remaining ingredients and mix well. 3. Place in a large container, cover and leave for 3 days, tossing and stirring often. 4. If not using immediately, spoon atchar into sterilised jars, leaving 1,5 cm of space at the top. Seal tightly and store.

Instant mango and ginger trifle

Ingredients
450 g ginger sponge loaf
125 ml marsala or sherry
2 large mangoes, peeled, stoned and cubed
250 ml readymade custard
250 ml thick Greek yoghurt
PECAN PRALINE
125 g sugar
100 g pecan nuts

Method:
Cube ginger sponge loaf and divide cubes between 6 small glasses. Drizzle marsala or sherry over. Top with mango pieces. Mix custard and yoghurt and pour over cake and fruit. Decorate with praline. PECAN PRALINE: Heat sugar in a frying pan over moderate heat. Stir until it becomes a light golden brown liquid. Add nuts and simmer for 2 minutes. Invert a greased baking sheet and pour nut mixture over surface. Leave until cold and set, then crack with a rolling pin.

Mango And Buttermilk Ice Cream

Ingredients
5 ripe mangoes, peeled and pitted
30 ml grated lemon zest
250 ml condensed milk
250 ml buttermilk
2 ml salt
375 ml cream
1 pawpaw, peeled and pitted
25 ml lemon juice
50 ml pistachio nuts, coarsely chopped

Method:
1. Blend the mangoes in a food processor until smooth. (You need at least two cups of purée.) Stir in the lemon zest, condensed milk, buttermilk and salt.
2. Whip the cream until stiff using an electric beater. Then fold the cream into the mango mixture. Divide equally into individual dishes or use a single plastic container. Place in the freezer until the mixture becomes firm.
3. To serve Remove the ice cream from the freezer five or 10 minutes before you are ready to serve it, to allow it enough time to soften slightly.
4. Cut the pawpaw into small cubes and drizzle with lemon juice. Serve the ice cream topped with a spoonful of pawpaw cubes and sprinkle each serving with pistachio nuts. Makes approximately 2 litres.

Mango and Parma ham starter

Ingredients
lettuce leaves
3 stringless mangoes, skinned
lemon juice
12 thin slices Parma ham

Method:
Place one or two lettuce leaves on each of four side plates. Slice the mangoes into 12 x two cm wedges. Sprinkle the wedges with a little lemon juice. Wrap each wedge in a slice of Parma ham and arrange three wedges on each plate. Serves 4.

Mango chutney

Ingredients
2 large green mangoes
30 ml lemon juice
3 green chillies, chopped
45 ml chopped fresh coriander
5 ml salt

Method:
1. Peel the mangoes and remove the stones. Chop the flesh roughly and place in a food processor. 2. Add lemon juice, 2 to 3 chopped chillies, coriander and salt and process for about 40 seconds. Add a little water and stir, if necessary, to form a pulpy texture.

Mango chicken

Ingredients
10 ml butter
10 ml sunflower oil
8 chicken breast fillets, cubed
1 bunch spring onions, sliced
2 cloves garlic, crushed
15-25 ml medium curry powder
1 can mangoes, drained and chopped
60 ml smooth cottage cheese or natural yoghurt
250 ml Chicken stock

Method:
Heat half the butter and oil together in a saucepan.
Add the chicken pieces and cook over a high heat, stirring until browned.
Remove from the pan and set aside.
Heat the remaining butter and oil and add the spring onions, garlic and curry powder.
Stir-fry for one minute.
Add the chicken stock and mango and season to taste with salt and freshly ground black pepper.
Simmer for five minutes, then return the chicken to the pan and cook until heated through.
Stir in the cottage cheese or yoghurt and remove from the heat.
Serve hot with rice or fettuccine.

Mango salsa

Ingredients
375 ml mango achar
2 ml garlic, finely chopped
30 ml Mrs Ball's fruit chutney
5 ml brown sugar
100 ml cream
a handful dhania, finely chopped

Method:
Gently stir all the ingredients together and use as a dip.
This mango salsa goes well with fried green banana, potato chips and crab fritters.
Makes about 500 ml

Mangoes with chilli caramel syrup

Ingredients
120 ml light brown sugar
1 small red chilli, seeded and cut into strips
1 lemon, juice and zest
2 mangoes, peeled, seeded and cut into wedges

Method:
Heat the sugar, chilli and 200 ml water in a saucepan over low heat and stir to dissolve the sugar.
Once the sugar has dissolved, stop stirring and allow the syrup to simmer gently until it turns a light caramel colour.
Remove from heat, add lemon juice and zest and swirl the saucepan to combine. Set aside to cool slightly.
Divide the mango wedges into four dessert bowls and pour the syrup over the mangoes. Serve with vanilla ice cream.
VARIATION: Leave out the chilli if you prefer. Try using pawpaw or pineapple instead of mango.

Mango sauce

Ingredients
3 ripe mangoes
125 ml sugar
125 ml water
15 ml lemon juice

Method:
Peel the mangoes and cut the flesh from the stone. Purée the flesh. Dissolve the sugar in the water over low heat, stirring continuously. Bring to the boil and simmer for 3 minutes. Cool slightly. Add the syrup and lemon juice to the mango purée and process until well blended. The syrup may be frozen.

Mustard and mango sauce

Ingredients
2 ripe mangoes, skinned and sliced
22 ml yellow or black mustard seeds
1 ripe banana, chopped
30 ml fresh ginger, finely grated
1 clove garlic, crushed
125 ml grape juice
10 ml sherry vinegar
7 ml chilli oil
salt and freshly ground black pepper

Method:
Reserve a quarter of the diced mango. Place all the ingredients in a food processor and process until smooth. Fold in the reserved diced mango.

Pineapple and mango with ginger syrup

Ingredients
500 ml castor sugar
500 ml water
1 x 10 cm piece fresh ginger, thinly sliced
60 ml rum
60 ml lime juice
1 large pineapple, peeled and cut into large chunks
2 large mangoes, peeled and cut into large chunks
oil for frying
2 limes, thickly sliced

Method:
Heat the sugar, water and ginger over medium heat, stirring to dissolve the sugar before bringing the mixture to the boil.
Simmer the mixture for about five minutes or until the syrup begins to thicken slightly.
Stir in the rum and lime juice and leave to cool.
Brown the pineapple and mango chunks all over in an oiled griddle pan or over the coals.
Place the fruit in a large dish, pour over the syrup and refrigerate overnight.
Drain the fruit, reserving the syrup.
Place 500 ml of the syrup in a saucepan and simmer, uncovered until the syrup has educed by half.
Remove from the heat and drizzle over the fruit.
Serve with the lime slices.

Pork with mango sauce

Ingredients
MEAT
45 ml cornflour
45 ml sherry
45 ml soy sauce
2 egg whites, lightly beaten
700 g pork fillet, cut into 1cm slices
oil
salt and pepper
SAUCE
juice and rind of 1 lemon
30 ml soya sauce
470 g mangos, drained and diced OR 1 fresh mango, skinned and diced

Method:
Blend the cornflour, sherry, soya sauce and egg whites together. Leave the pork slices in the mixture for a few minutes. Pat dry with paper towelling and fry in a little heated oil till just browned on the outside, but still slightly pink inside. Do not fry for too long, otherwise the meat will become dry. Season with salt and pepper if necessary. Remove from the pan and set aside, keeping warm. Blend all the ingredients for the sauce and pour into the pan. Stir for about 5 minutes till the sauce is hot before adding the meat slices. Heat till warmed through and serve immediately. Serves 4.

Rich mango ice cream

Ingredients
400 ml mango purée (made from fresh or canned mangoes)
1 lemon, juice
397 g Nestlé condensed milk
2 large egg yolks
250 ml Nestlé Dessert Cream

Method:
Place mango puré;e in a bowl and mix in the lemon juice. Beat the egg yolks until thick and creamy. Fold in the condensed milk and cream, then fold this mixture into the mango puré;e. Pour into a 1 litre mould and freeze until set. Makes 1 litre.

Step-by-step ice cream

Ingredients
BASIC RECIPE
1 quantity fruit purée (see recipe below)
300 ml thick cream
2 egg whites
250 ml icing sugar
fresh mint
MANGO ICE CREAM PURÉE
600 g fresh mangoes, peeled and stoned
2 pieces preserved ginger, finely chopped
10 ml ginger syrup
YOUNGBERRY ICE CREAM PURÉE
410 g youngberries
GOOSEBERRY ICE CREAM PURÉE
410 g gooseberries
GRANADILLA ICE CREAM PURÉE
6 granadillas, pulp removed and strained through a sieve to remove the pips, if desired

Method:
Step 1. Prepare a fruit purée by puré;eing the ingredients of your choice. Whip the cream until stiff and fold in the prepared purée. Step 2. Place the egg whites and icing sugar in a clean, grease-free glass dish and place over a saucepan of gently simmering water. (The boiling water must not touch the glass bowl. Beat continuously until the egg white mixture is stiff, smooth and shiny. Remove from the heat immediately and gently fold in the purée mixture. Turn into plastic dishes and freeze overnight or until stiff. Repeat the process for the other purées if they are to be used. Step 3. Remove the ice cream from the freezer and place in the fridge for about 20-30 minutes to defrost slightly. Spoon balls of ice cream into an ice dish (see recipe) and serve immediately. Alternatively, return the ice dish with the ice cream to the freezer until needed. Decorate with mint leaves if desired and place the ice dish with the ice cream on a fairly deep glass platter to collect the water from the melting ice.

Sticky chicken with mango salsa

Ingredients
2 chicken breast fillets
0.50 lemon, juice
1 garlic clove, crushed
5 ml wholegrain mustard
15 ml honey
SALSA
1 ripe mango, peeled and diced
1 red onion, chopped
4 cherry tomatoes, chopped
1 lemon, juice and finely grated rind

Method:
Using a sharp knife, lightly score the chicken breasts to create a diamond pattern all over.
Flatten the breasts slightly with a meat mallet.
Mix the lemon juice and garlic and brush the chicken with the mixture.
Chill for 20 minutes.
Mix the mustard and honey and set aside.
Meanwhile heat a heavy-based non-stick pan until very hot and grease with non-stick spray.
Remove the chicken from the marinade and fry for 2 minutes on each side.
Spread each breast with the mustard and honey mixture.
Cover and braise over low heat until just done but not dry.
Serve the chicken with the salsa and boiled baby potatoes.

Stuffed mango with cottage cheese

Ingredients
100 ml cottage cheese
50 ml pecan nuts, chopped
15 ml gherkins, chopped
few drops Tabasco sauce
1 mango, halved

Method:
Combine all ingredients and spoon into the mango halves. Serve as a starter. Serves 2.

Tandoori chicken and mango

Ingredients
8 chicken fillets, cut in half, and lengthways into strips
olive oil
30 ml tandoori paste
15 ml chutney
250 ml plain yoghurt
1 lemon, juice
2 mangoes, peeled and cut into long slivers
handful of coriander
salt and ground pepper

Method:
Combine yoghurt, paste, chutney and lemon juice. Refrigerate and marinate overnight or for at least two hours. Place chicken in a baking tray, brush with marinade and grill for 10 minutes, basting occasionally to keep them moist. Allow chicken to cool slightly. Thread chicken onto porcupine quills and lay mango on top. Serve at room temperature.

Tropical mango strudel

Ingredients
SAUCE
6 large granadillas, pulp
250 ml granadilla or orange juice
80 ml castor sugar
20 ml cornflour
STRUDEL
70 ml castor sugar
4 large mangos, skinned and stoned
125 ml stoned dates, chopped
125 ml coconut
125 ml fresh brown breadcrumbs
15 ml grated lemon rind
4 phyllo pastry sheets
65 ml margarine, melted (optional)
icing sugar for dusting

Method:
Preheat the oven to 190 ºC and lightly grease a baking sheet with non-stick spray. SAUCE: Whisk the granadilla pulp, juice, castor sugar and cornflour together in a small saucepan. Bring to the boil and stir until the sauce thickens. Set aside to cool. STRUDEL: Combine the castor sugar, mangoes (cut into 1 cm cubes), dates, coconut, breadcrumbs and lemon rind. Brush each sheet of phyllo pastry with the melted margarine (if using) and stack the sheets of pastry on top of each other. Spoon the fruit mixture along one long side of the pastry and fold the short ends slightly over the fruit. Roll up the pastry as you would a parcel. Place on the prepared baking sheet. Using a sharp knife, make 8-10 deep incisions in the top of the strudel, taking care not to cut all the way through. Bake for 20 minutes or until pale brown and crisp. Leave to cool before transferring to a serving platter. Dust with icing sugar and serve sliced with sauce on the side. 

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