MANGO

TANGY CHICKEN Serves 2

1. Cook 50g long grain rice. Add 125g each frozen peas and drained black-eyed beans for last 4 minutes. Drain, steam dry. 2. Mix 4tbsp mango chutney with juice and zest of 1 lime. 3. Heat griddle pan over lowmedium heat. Brush 1tbsp oil and a little mango mixture over 2 flattened, skinless chicken breasts. Griddle chicken for 7mins each side then remove. 4. Pour mixture and ½ diced mango into pan, simmer 30 secs. 5. Serve chicken with warm mango sauce and rice.

MANGO LASSI FOOL Serves 4

1. Put 1½ peeled, chopped mangoes in a food processor. Cut remaining mango half into 1cm cubes and reserve. 2. Add juice of 1 lime to the food processor and whizz to a smooth mango purée. 3. In a medium bowl mix 400ml Greek yoghurt with 3tbsp agave syrup. 4. Divide yoghurt between 2 bowls. Swirl the mango puree through each. 5. Scatter over the reserved, diced mango and some mint sprigs.