Mangoes â the taste of summer
For me mangos spell decadence! I don’t know if it’s the colour, flavour or texture, or simply they are pretty expensive. Except for those few wonderful weeks where you can buy a tray of them for around $29, and that window of opportunity is fast approaching! It’s the taste of summer.
That’s the time to eat mangos for breakfast, lunch and dinner and, believe me, we do. Oh and I forgot the wonderful Mango Daiquiri to be had for cocktail hour! I am surprised the kids and I don’t turn orange during that time (I should clarify, my kids have virgin daiquiris or smoothies).
Prawns with cress, avocado and mango with pesto mayonnaise (serves four)
- 16 prawns, shelled and deveined
- Bunch of cress, washed
- 1 avocado, quartered and each quarter cut into about four slices
- 1 mango, peel and take off the two cheeks and slice into long fine slices
- Pesto mayonnaise
- Start with a bed of the cress on each plate.
- Then put four prawns on top of the cress.
- It’s like building a tower so now add the avocado slices.
- Then the mango.
- And finally add a dollop of the pesto mayonnaise.
- 6 egg yolks
- 1½ tablespoons seed mustard
- 1 to 1½ cups sunflower oil
- 1½ tablespoons white vinegar
- 2 tablespoons of pesto
- Process the egg yolks, mustard, salt and pepper in a food processor for five mins. In which time the egg mixture will have doubled in size.
- With the motor still running add the oil in a fine stream adding ½ tbsp of vinegar for every ½ cup of oil.
- The end result will be a mayo with thick creamy consistency.
- Now add the pesto and mix till has a lovely pale green colour.
- It will keep in the fridge till the expiry date of the eggs you have used in it.
Mini Pavlova with whipped cream, mango, passionfruit and raspberries
This is fabulous to serve after a casual lamb BBQ.
- 4 egg whites
- ¾ cup castor sugar
- ½ cup brown sugar
- 1 tablespoon cornflour
- 1 teaspoon white vinegar
- 600mL cream whipped
- 1 mango, peeled, cheeks cut off and sliced
- 2 passionfruit
- 1-punnet raspberries
- Beat egg whites with electric beater till holds soft peaks.
- Gradually beat in the sugars a little at a time.
- Sift cornflour over the mix and fold in with vinegar
- Place ½ cup mix on tray lined with baking paper and form a circle.
- Repeat leaving 4cm between each.
- Cook in slow oven (120 degrees) for 35 mins. Turn oven off and leave to cool.
- When cool, top with the cream, passionfruit and the mango slices.
Mango daiquiri (serves six)
- 3 mangoes, peeled and chopped
- ¾ cup white rum
- ¾ cup vodka
- 3 lemons juiced
- ½ cup sugar syrup – see recipe below
- 3 cups crushed ice
- Combine the mango, rum, vodka, lemon juice and sugar syrup in a blender.
- Blend until smooth.
- Add half the crushed ice and blend until just combined.
- Pour into six cocktail glasses and serve immediately.
For the sugar syrup, combine 1 ½ cups caster sugar and 1 ½ cups water in a saucepan over medium heat. Heat, stirring, for five minutes or until sugar dissolves. Increase heat to high. Bring to the boil. Pour into a jug. Refrigerate until cold. Makes two cups.
Mango smoothie (serves two)
- 1 mango, peeled and diced
- 1 banana
- ½ cup orange juice
- 1 ½ cups plain yoghurt
- 3 cubes ice
- Place all ingredients into a blender and serve immediately.
Published: Friday, November 19, 2010blog comments powered by Disqus