Avocado Filled with Mango & Crab:
 Serves 4
100gm canned crabmeat
1 mango, peeled & sliced
100ml sour cream
1 shallot, finely chopped
1 teaspoon lemon juice
2 teaspoons brandy
Good pinch of paprika
Salt & pepper to taste
8 lettuce leaves
2 avocadoes, halved & seeded
Dill sprigs to garnish
1) Mash crabmeat and mango together.
2) Add the sour cream, shallot, lemon juice, brandy, paprika, salt and pepper and blend well together.
3) Make a bed of lettuce leaves on a flat serving dish. Place avocado halves on the leaves and fill with the crab mixture.
4) Chill for 1 hour before serving.
5) Garnish with dill sprigs. |
Chicken & Mango in Tarragon Wine Sauce:
 Serves 4
60gm butter
4 chicken breasts
Half onion, finely chopped
4 tablespoons tarragon vinegar
Half cup chicken stock
Third cup cream
1 tablespoon white wine
2 mangoes, peeled, seeded & pureed
Salt & pepper to taste
Half mango, peeled & seeded to garnish
1) Melt butter in pan and brown chicken for about 4 minutes each side then set aside.
2) Add onion to pan and cook on low heat for 5 minutes, then add tarragon vinegar.
3) Increase heat and cook until sauce is reduced to a syrup.
4) Add stock and wine, then stir in cream and mango puree. Season to taste and stir for 2 minutes.
5) Add chicken and heat until thoroughly cooked.
6) Serve garnished with mango slices. |
Curry & Mango Soup:
 Serves 4
1 mango, peeled
2 cups chicken stock
Juice of half a lemon
Half cup of cream
Quarter teaspoon curry powder
Salt & pepper to taste
1) Puree mango with stock and lemon juice until smooth.
2) Add curry powder and gently heat until hot without boiling.
3) Add cream and serve with croutons or crusty bread. (Can also be served cold) |
Hot Mango Pickle:
 5 red chillies, chopped & seeded (for an even hotter version, do not deseed)
2 green capsicums, chopped & seeded
2 red capsicums, chopped & seeded
4 large onions, peeled & chopped
12 green mangoes, peeled, seeded & chopped
1 cup sultanas
1 cup raisins or 2 cups grapes
Half cup chopped garlic
Half cup chopped ginger root
Half cup chopped coriander
2 tablespoons black mustard seeds
Malt vinegar
Salt & pepper to taste
1) Combine all the ingredients, except vinegar, in a heavy based saucepan.
2) Add enough vinegar to cover the other ingredients in the pan.
3) Bring to the boil then reduce heat and simmer until the mixture is thick and the fruit and vegetables are soft.
4) Pour into sterilised jars, seal and store in a cool place. |
Mango & Date Chutney:
 3 cups brown sugar
2 & a half cups white vinegar
2 large green mangoes, peeled, seeded & finely chopped
1 teaspoon ginger root, peeled & finely chopped
6 cloves garic, crushed
125gm dates, seeded & chopped
1 cup sultanas & raisins
1) Combine sugar and vinegar in a heavy based saucepan and stir until the sugar dissolves.
2) Bring to the boil and add all other ingredients.
3) Return to boil, reduce heat and simmer until very thick (about 1 and a half hours).
4) Pour into sterilised jars, seal and store in a coool place. |
Mango Pilaf:
 Serves 4
2 cups long grain rice
2 teaspoons salt
Half teaspoon turmeric
1 teaspoon cumin seeds
6 red chillies, seeded & chopped
2 cups grated coconut
2 half-ripe mangoes, peeled & chopped
125gm ghee or clarified butter
2 tablespoons curry paste
2 teaspoons mustard seeds
Red chillies to garnish
1) Boil rice with salt and tumeric until cooked.
2) While the rice is cooking, grind together cumin seeds, 3 chillies and coconut, then mix with mangoes.
3) Add to cooked rice with half the ghee. Set aside.
4) Heat remaining ghee and curry paste together with mustard seeds, cumin and remaining chillies until the mustard seeds start to pop.
5) Combine with rice mixture.
6) Serve garnished with chillies. (A hot dish!)
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