Creamy Mango Jelly
Ingredients (serves 4)
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85g packet mango jelly crystals
1 cup boiling water
1 cup fat-free natural yoghurt
2 bananas, sliced
2 passionfruit, halved
Method
1. Combine jelly crystals and boiling water in a heatproof bowl. Stir until crystals dissolve.
Add 1/2 cup cold water and stir to combine. Refrigerate for 30 minutes or until chilled.
2. Place yoghurt in a bowl. Stir until smooth. Add yoghurt to jelly and whisk until smooth.
Divide mixture between four 1-cup capacity serving glasses. Cover and refrigerate for3 to
4 hours or until set.
3. Top with banana and drizzle with passionfruit pulp. Serve.
Notes
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Make this a diabetes-friendly dessert by using diet jelly crystals.
Coconut and Mango Cheesecake
Ingredients (serves 12)
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250g plain sweet biscuits
100g reduced-fat spread, melted
500g light cream cheese, softened
200g extra-light sour cream
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 teaspoon coconut essence
2 eggs
1 egg yolk
1 tablespoon finely grated lime rind
3 (150g) frozen mango cheeks, thawed, chopped
1/4 cup shredded coconut, lightly toasted
sliced mango cheeks, to serve
Method
1. Preheat oven 170°C/150°C fan-forced. Grease a 6cm-deep, 22cm (base) round
springform pan. Line base and side with baking paper.
2. Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just
combined. Press mixture over base and side of prepared pan. Refrigerate for 20 minutes.
Bake for 10 minutes. Cool.
3. Process cream cheese, sour cream, sugar, vanilla, coconut essence, eggs and egg yolk
until smooth and combined. Stir in lime rind, chopped mango and 1 tablespoon coconut.
Pour mixture over base. Bake for 40 minutes or until just set. Cool. Refrigerate, covered,
for 4 hours or overnight. Top with remaining coconut and sliced mango. Serve.
Little Mango Cakes
Ingredients (serves 4)
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90g unsalted butter, softened, plus extra melted butter to grease
1 large mango, peeled, thinly sliced
185g caster sugar
2 eggs, beaten
60g self-raising flour
2 tbs desiccated coconut
2 tsp grated lime rind
40ml (2 tbs) coconut milk
1 lime, juiced
Pouring cream, to serve
Method
1.
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4.
Preheat the oven to 190°C.
Grease four 250ml (one cup) muffin holes with melted butter.
Lay the mango slices in the bottom of each muffin hole to cover the base.
Place the butter and 120g of the sugar in a mixer and beat until pale and light. Gradually
add the eggs, then fold in the flour. Stir in the coconut and lime rind, then add the milk,
stirring the mixture gently until everything is combined. Divide the mixture between the
muffin pans and bake for 20-25 minutes or until golden and cooked through (they are ready
when a skewer inserted into the centre comes out clean).
5. Meanwhile, place the lime juice, 125ml (1/2 cup) water and the remaining sugar in a
saucepan over low heat, stirring, until the sugar dissolves. Increase heat to high and simmer
for five minutes. Set aside to cool slightly.
6. Drizzle the syrup over the cakes in the pan and leave for 10 minutes to cool, then turn out
over a baking tray (to catch the syrup). Serve with cream.
Cajun Lamb with Mango & Avocado Salsa
Ingredients (serves 4)
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12 (about 750g) lamb cutlets, excess fat trimmed
2 tbs Cajun seasoning (see recipe above)
1 tbs olive oil
Salt & freshly ground black pepper
Mixed salad leaves, to serve
Mango & avocado salsa
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1 just-ripe mango, cheeks removed, peeled, finely chopped
1 avocado, halved, stone removed, peeled, finely chopped
1/2 red onion, finely chopped
1 long fresh red chilli, halved, deseeded, finely chopped
2 tbs finely chopped fresh coriander
1 tbs fresh lime juice
Method
1. Place cutlets in a glass dish. Combine Cajun seasoning and oil in a bowl. Pour over
cutlets and turn to coat. Cover with plastic wrap and set aside for 10 minutes to develop
the flavours.
2. Meanwhile, to make the mango & avocado salsa, combine the mango, avocado, onion,
chilli, coriander and lime juice in a bowl.
3. Heat a non-stick frying pan over medium-high heat. Season cutlets with salt and pepper.
Cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a
plate. Cover with foil and set aside for 5 minutes to rest.
4. Divide cutlets among serving plates. Serve immediately with salsa and mixed salad
leaves.
Mango Macadamia Ice Cream Cake
Ingredients (serves 8)
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125g butternut snap biscuits
1/2 cup dry-roasted macadamia nuts, chopped
20g butter, melted
2 tablespoons white rum
1 tablespoon caster sugar
800g can mango cheeks, drained
750ml vanilla ice cream, softened
1/2 cup desiccated coconut
500ml passionfruit sorbet
lime slices, to serve
Method
1. Line a 7cm-deep, 21cm x 11cm (base) loaf pan with 2 layers of foil, allowing a 5cm
overhang on long sides.
2. Place biscuits and half the nuts in a processor. Process until fine crumbs form. Add
butter. Process until combined. Press mixture into base of prepared pan. Freeze for 30
minutes.
3. Meanwhile, place rum, sugar and half the mango in a processor. Process until smooth. Set
aside. Chop remaining mango.
4. Place ice-cream, chopped mango, coconut, remaining nuts and 1/2 cup rum mixture in a
bowl. Stir to combine. Spoon over biscuit base. Freeze for 3 hours or until set.
5. Soften sorbet in a bowl. Fold through remaining rum mixture. Spoon over icecream
mixture. Cover and freeze overnight or until firm. Remove pan from freezer. Turn out
onto a plate. Remove foil. Stand for 5 to 10 minutes before slicing. Serve.
Mango & Peach Jam
Makes
2 1/2 cups
Ingredients
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2 large mangoes, peeled, roughly chopped
4 large peaches, peeled, chopped
1 lemon, juiced
1 1/4 cups white sugar
Method
1. Place mangoes, peaches, 1/4 cup lemon juice and sugar in a large, heatproof, microwavesafe bowl. Stir until well combined. Microwave, uncovered, on HIGH (100%) for 4
minutes, stirring every minute, or until sugar dissolves. Microwave on HIGH (100%) for
a further 25 to 30 minutes or until thick and pulpy.
2. Spoon hot jam into hot sterilised jars. Seal. Turn upside down for 2 minutes. Turn
upright. Allow to cool.
Frozen Mango and Lime Cheesecake
Ingredients (serves 8)
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250g packet plain sweet biscuits (see note)
60g unsalted butter, melted
2 x 250g packets cream cheese, softened
3/4 cup caster sugar
1 teaspoon finely-grated lime rind
300ml thickened cream
425g can sliced mangoes, drained
3 passionfruit, halved
Method
1. Grease a 6cm-deep, 20cm round springform pan. Line base and side with baking paper.
Place biscuits in food processor. Process until finely chopped. Add butter. Process until
combined. Press biscuit mixture evenly over base of prepared pan. Place pan in fridge.
2. Using an electric mixer, beat cream cheese until smooth. Add sugar and lime rind. Beat
for 2 minutes. Add cream. Beat for 5 minutes or until mixture is thick. Spoon into
prepared pan.
3. Place mango in a food processor. Process until smooth. Fold mango through cream
cheese mixture to create a marbled effect. Cover with plastic wrap. Place in the freezer
overnight or until firm.
4. Remove cheesecake to a plate. Stand at room temperature for 15 minutes. Top with
passionfruit pulp. Serve.
Notes
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You will need half the packet of biscuits for this recipe.
Coconut Prawns with Mango Mayonnaise
Ingredients (serves 6)
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1 cup (150g) plain flour
1/2 tsp caster sugar
2 tbs coconut cream
1 egg, beaten
2 cups panko breadcrumbs*
2 cups unsweetened shredded coconut*
36 green prawns, peeled (tails intact), deveined
Canola oil, to deep-fry
Mango mayonnaise
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1 ripe mango, flesh finely chopped
Finely grated zest and juice of 1 lime, plus extra wedges to serve
1 cup (300g) whole-egg mayonnaise
1 small red chilli, seeded, finely chopped
Method
1. For mango mayonnaise, place mango, lime juice and zest, mayonnaise and half the chilli
in a food processor and whiz until smooth. Place in a serving dish and refrigerate until
needed.
2. Mix flour and sugar in a bowl and season. In another bowl, beat coconut cream and egg
with a fork. In a third, mix crumbs and coconut. Dip prawns first in the flour, then the
egg, then the coconut crumbs. Chill until needed.
3. Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (or test a
cube of bread - it will turn golden in 30 seconds when oil is ready). Fry prawns, in
batches, for 1-2 minutes until golden, turning if necessary. Drain on paper towel. Serve
with mayonnaise, topped with remaining chilli.
Mango Upside-Down Cake
Ingredients
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2 cups ripe mangoes, sliced
2 tbsp. lemon juice
1 tbsp. butter
1/3 cup brown sugar
1/4 cup shortening
1/4 tsp. salt
3/4 cup sugar
1 egg
1/2 cup milk
1/2 cup milk
1-1/4 cups flour
2 tsp. baking powder
Method
Pour lemon juice over mangoes and allow to stand 15 minutes. Melt butter in 8-inch pan or
casserole. Add brown sugar and cover with a layer of mango slices. To prepare the cake batter:
Cream the shortening, add the shortening, add the sugar and cream together, then add beaten egg.
Sift dry ingredients and add alternately with milk. Pour over mangoes and bake 50 to 60 minutes
at 375 degrees F. When cake is done, turn it out upside-down and serve while still warm. Serve
with whipped cream or a lemon or lime sauce.
Steamed Mango Pudding
Ingredients
Pudding
 6 eggs
 300g s/r flour
 4 mangos (tinned or fresh)
 100ml honey
 a pinch of bi-carb
Sauce
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100g of unsalted butter
1 Tin of mangos
2 tbsp of honey
100ml of thickened cream
Method
Pudding
 Blend eggs, flour, 50ml honey & 2 mashed mangos. Line ramekins with sliced mango
and add a spoon of honey in the bottom.
 Pour over blended ingredients to 1/2 way.
 Place in bain marie (deep enough to cover) & bake for 45 minutes.
Sauce
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Melt butter in saucepan. Add tin of mangos and all the syrup. Add honey and cream and
blend with a bar mix. Heat up and serve over steamed puddings.