Delicious mango recipes
Mango mojito mocktail
Pronounced "mo-hito", this non-alcoholic version is like an icy slushy and has been adapted to include chilled coconut bu water
2 cups ripe mango, diced
1 cup fresh mint leaves, torn not chopped
2 cups ice cubes, crushed
1 litre coconut bu water, chilled or semi frozen
1 lime, sliced into wedges
1. Add mango, torn mint leaves and crushed ice cubes to a blender and process until smooth;
2. Slowly add the chilled coconut water, a little at a time, and continue blending into a slushy;
3. Divide the mixture amongst glasses and top with a squeeze of fresh lime.
Mango colada
Forget pina colada with pineapple, this is the mango version with a hint of sweetness from pure local honey. White rum is preferred in a good colada as it highlights the coconut and fruit.
2 cup ripe mango, cubes
1 cup ice cubes, crushed
½ cup fresh coconut milk
½ cup coconut bu water
1 tablespoon freshly squeezed lime juice (from about 1/2 lime)
½ cup Fiji white rum
1 tablespoon pure honey
1. Combine all ingredients in a blender and blend until smooth and thick. Serve in tall glasses.
Malbec mango sangria
Red wine varieties are expanding in Fiji and we can now buy European Malbec's, which are lighter, fruitier and slightly tangier than a bottle of Merlot or Cabernet, and perfect in this mango infused wine recipe.
1 750 ml bottle Malbec red wine 120ml Fiji Dark Rum
2 cups ripe mango chunks
2/3 cup Fiji raw sugar
Juice of 2 Oranges
Juice of 1 Lemon
Ice cubes
Slices of mango, orange, lemon, garnish
1. Place sugar in the bottom of a large jug or glass pitcher;
2. Top with Malbec red wine, and stir until sugar is completely dissolved
3. Add dark rum, mango chunks, juice of 2 oranges and 1 lemon
4. Stir, cover and refrigerate at least 4 hours or overnight
5. When ready to serve, add ice cubes and fresh slices of fruit
Spicy mango icy pops
Try this adult version of the popular icy treat with touches of chilli and sugar to accentuate the fresh mango pulp. You can use a special icy pop mould or a muffin tray will also work. Korean red chilli powder is not as hot regular chilli powder and can be found in Chinese shops.
3 ripe mangoes, for puree
3/4 cup Fiji raw sugar
3/4 cup coconut bu water
2 teaspoons mild Korean red chilli powder
3 small limes, juiced
2 ripe mangoes, diced very small muffin tray with plastic cups (or an icy pop mould)
1. Peel and cut 3 mangoes. Put them in a blender to puree. Reserve. 2. Combine sugar, coconut water and 1 teaspoon red chilli powder in a saucepan. Place over medium heat until sugar is completely dissolved. Remove from heat and let cool, strain.
3. Add the mango puree and the lime juice to the sugar water. Mix well.
4. In a medium bowl mix the diced mangoes with the remaining 1 teaspoon red chilli powder, it must be completely incorporated.
5. Divide the diced mango mixture evenly among the plastic cups. Pour the mango puree evenly over the diced mangoes. Place the muffin tin in the freezer and freeze for 2 hours. When the mango mixture is slightly frozen, insert an icy pop stick into the center of each cup; it has to stand up straight. If it falls, let them freeze for a little longer. 6. When ready to serve, cut the plastic cups and gently pull each ice pop.
Mango cheesecake Crust
2 cups any Fiji made sweet biscuit, crushed into crumbs
1/2 cup Fiji raw sugar
6 tablespoons unsalted butter, melted
Filling
3 large very ripe mangoes, chunks
3 200gm cream cheese, room temperature
1 1/4 cups Fiji raw sugar
2 teaspoons vanilla extract
4 large eggs
Sliced peeled pitted mangoes
For crust:
1. Preheat oven to 175° Celsius. Lightly butter 9-inch-diameter cake tin with 3-inch-high sides.
2. Stir biscuit crumbs and sugar in medium bowl, add melted butter and stir until evenly moistened. Press crumb mixture firmly onto bottom (not sides) of prepared pan. Bake until crust is set, about 12 minutes. Cool completely. Maintain oven temperature.
For filling:
3. Puree mangoes in processor until smooth. Set aside
2 cups mango puree (reserve any remaining puree for another use).
4. Beat cream cheese, sugar, and vanilla in large bowl until smooth. Add eggs 1 at a time, beating well after each addition. 5. Add 2 cups mango puree and beat until well blended. Pour filling over crust in pan. 6. Bake cake until set and puffed and golden around edges (center may move very slightly when pan is gently shaken), about 1 hour 25 minutes.
7. Cool cake 1 hour. Refrigerate uncovered overnight. Run small knife between cake and sides of pan to loosen. Remove pan sides. Transfer cake to platter. Cut into wedges and serve with sliced mangoes.
Mango chicken with coconut brown rice
4 boneless chicken breasts, skin off
Sea salt and freshly ground black pepper, to taste 1 tablespoon virgin olive oil
3 cloves garlic, minced
1 red onion, diced
1 cup fresh mango, diced
1/2 cup fresh mango juice
1 tablespoon freshly grated ginger
2 tablespoons light soy sauce
1 tablespoon honey
1/2 teaspoon red chilli, chopped fine
Juice of 1 lime
2 tablespoons chopped fresh coriander leaves
For the coconut brown rice
1 cup brown rice 1/4 cup coconut milk
1. First make ½ cup fresh mango juice by squeezing a ripe mango through a strainer 2. Cook the brown rice according to the packet instructions, then stir in coconut milk towards the end; set aside.
3. Season chicken with salt and pepper, to taste.
4. Preheat grill to medium high heat. Add chicken to grill and cook, flipping once until cooked through, about 5-6 minutes on each side; set aside.
5. Heat olive oil in a medium frypan or a wok over medium heat. Add garlic and onion, and cook, stirring often, until onions have become translucent, about 3-4 minutes. 6. Stir in mango, mango nectar, ginger, chilli, soy and honey until slightly thickened, about 3-5 minutes. Stir in lime juice. 7. Divide rice into bowls. Top with chicken and mango mixture.
8. Serve immediately, garnished with coriander, if desired.