5 delicious dishes you can make with mangoes


5 delicious dishes you can make with mangoes

Make way for the king of fruits on your dining table - its sweetness can take your culinary adventures to a whole new level

By Recipes by: Sanjay Biwas, Head Chef, Markette

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Published: Fri 18 Aug 2017, 12:00 AM

Last updated: Fri 25 Aug 2017, 10:06 AM

Mango Chicken Lettuce Wraps
Serves: 1
Prep time: 15 mins

3 iceberg lettuce leaves
200 gm chicken mince
2 tbsp red onion, chopped
1 tsp chicken stock powder
1 tsp garlic, finely chopped
1 tsp ginger, finely chopped
1 tbsp lemongrass
2 lime leaves
2 tsp corn oil
3 tbsp mango cubes
1 tsp sesame oil
1 tbsp fish sauce
1 tsp mint leaves
1 tsp roasted peanuts
1 tsp fried onions, to garnish
2 tbsp coriander leaves, chopped
1 tsp red chilli, chopped
Salt and pepper to taste

Prepare 3 iceberg lettuce cups and set aside.
Cook minced chicken with red onion, chicken stock powder, salt, garlic, ginger, lemongrass and lime leaves in a pan with corn oil.
Once the chicken is cooked, set aside in a plate to cool.
Garnish with mango cubes, sesame oil, fish sauce, mint leaves, roasted peanuts, fried onion and coriander leaves. Add salt and pepper as preferred.
Divide the cooked chicken mixture equally between the lettuce cups and garnish with red chilli and coriander leaves.
Mango Salmon with Wild Rice
Serves: 1
Prep time: 25 mins

1 cup wild rice or brown rice
200 gm salmon fillet   
1 tsp salt                 
1 tsp black pepper
1 tbsp butter
2 cloves garlic
1 cup spinach
3 lime wedges
Coriander leaves to garnish

For the mango salsa:
½ large mango, cubed
2 tbsp raisins
1 small onion, finely chopped
1 green chilli
Zest of ½ small lemon
Olive oil, as required

Prepare the mango salsa by combining cubed mango, raisins, half of the chopped onion, green chilli and lemon zest with olive oil. Set the mango salsa aside.
Boil the rice until cooked and set aside to cool.
Marinate the salmon with salt and pepper and set aside to absorb flavour.
Heat a pan with 3 tbsp of olive oil and butter, then sauté half chopped onion and garlic, and shallow-fry until golden brown.
Add the cooked rice and spinach. Sauté for 4-6 minutes.
Cook salmon fillet in 3 tbsp of oil, skin side down, and cook for 4 minutes on each side until the salmon is pink and cooked inside.
Place the cooked wild rice and spinach in a plate, then place the pan-seared salmon on top, skin down.
Garnish with mango salsa, lime wedges and coriander leaves on top.
Mango Crepe with Passion Fruit Ice Cream
Serves: 1
Prep time: 8-10 mins

1 tbsp of butter
1 store-bought crepe
½ medium mango, cubed
3 fresh strawberries, halved
2 tbsp mango compote (store-bought)
3 tbsp whipped cream
1 scoop passion fruit ice cream
1 tsp pistachio nuts, grated
3 tbsp icing sugar
Mint leaves for garnish

Heat butter in a nonstick frying pan. Place the crepe skin for 30-60 seconds on the first side.
Flip the crepe skin with a spatula and heat it for about 30 seconds on the other side, or until hot. Once ready, place onto a plate and set aside.
Place mango cubes, strawberries, mango compote, and whipped cream on the crepe. Top with ice cream scoop.
Garnish with pistachio nuts, icing sugar and mint leaves.
Mango Yoghurt Mousse
Serves: 1
Prep time: 20 mins

3 tbsp mango purée
3 tbsp sugar
3 tbsp egg yolk
1 tsp gelatin
1 heaped tbsp yoghurt
1 tsp whipped cream
2 tbsp raspberry sauce
2 tbsp sweet dukka (roasted nuts in honey)  
3- 4 fresh mango cubes/ slices
1 tsp paprika powder
5 raspberries
Mint leaves (optional)

Boil mango purée, sugar and egg yolks in a pan. Continue to whisk until the mixture thickens.
Add cold water to gelatin and add to previously prepared mixture. Turn heat to low.
Gently add the yoghurt and the whipped cream to the mix.
Once the mixture turns into mousse, remove from stove and set aside.
Decorate a dessert bowl by swirling the raspberry sauce on the inside of the bowl and place ½ tbsp sweet dukka at the bottom.
Add the mango mousse on top and layer with ½ tbsp sweet dukka nuts. Top again with mango purée.
Garnish the mousse with the remaining sweet dukka, fresh mango cubes, paprika powder, fresh raspberry and mint leaves.
Mango Rose Lemonade
Serves: 1
Prep time: 10 mins

½ cup mango slices
1 ¼ tbsp lemon syrup
½ cup water
1 ½ tbsp rose syrup
1 glass crushed ice
1 slice of lemon
Pinch of dried rose petals (edible)

Blend the mango, lemon syrup and water in a blender for one minute or until the mixture is completely blended.
Pour the rose syrup into the bottom of a serving glass and add crushed ice.
Pour the blended mango mixture into the glass.
Garnish with a lemon wheel and dried rose petals.

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