3 ways with: mangoes

Celebrate summer’s bounty before it’s too late with this luscious lassi, a fruity carpaccio and a chicken dinner that’ll please the crowds

Mango lassi with lavender sugar

Blend 1½ cups ice, 1½ cups plain yoghurt, ½ cup milk, 2 peeled, sliced, ripe mangoes and 1–2 T honey until smooth. To make the lavender sugar, chop 10 pesticide-free lavender buds and mix with 55 g caster sugar. Dip the rims of the glasses into the sugar, pour in the lassi and serve chilled, garnished with mint. Makes 4

Tropical carpaccio with lime sugar

Peel and slice 1 pineapple very thinly and fan loosely on a plate. Sprinkle over 1 finely diced mango. Zest 3 limes and place the zest and 3 T caster sugar in a mortar and pestle and combine. Add sea salt to taste. Halve the 3 limes and squeeze their juice over the fruit, sprinkle over the lime sugar and 1 finely diced green chilli (optional). Garnish with 35 g toasted coconut. Serve immediately as a palate-cleanser, a side with braaied chicken or with coconut ice cream. Serves 4

Asian caramel chicken with mango

In a hot pan, stir-fry 4 crushed cloves garlic, 2 thinly sliced chillies and 1 x 5 cm piece grated ginger in 2 T olive oil for

1–2 minutes, or until crisp and fragrant.

Set aside. Cut 4 free-range chicken breasts into three equal portions and toss in 2 T olive oil. Place a large pan over a high heat and, when hot, add the chicken and cook for 5 minutes, or until golden brown and cooked through. Add ½ cup soya sauce,

3 T dark treacle sugar and a good crack of black pepper. Swirl around until the sugar dissolves and the sauce becomes sticky, then remove from the heat. Add 400 g cooked Chinese noodles, then toss with 1 t fish sauce, ½ cup chopped fresh coriander and 2 ripe mangoes. Serve with the garlic, ginger and chilli mixture you made earlier and 2 sliced fresh tomatoes. Serves 4