Magic Mango Recipes

Magic Mango Recipes

Oh, so sweet

By Fiona Williams | 7th January 2021

What screams sunshine and is undoubtedly the taste of a hot summer’s day? It’s gotta be the sweet and juicy mango! We’re keeping the delightful flavours of Christmas going this summer with these delicious recipes from Australian Mangoes. Pair them perfectly with prawns or have a little fun with a mojito inspired sauce!

Grilled king prawns with mango, young coconut and lime

Serves 4

You’ll need:

2 young coconuts

2 mangoes

200ml coconut cream

1 long green chilli, seeded and finely chopped

Juice of 4 limes

1 tbsp fish sauce

6 spring onions, sliced

20 king prawns

Method:

Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions. Preheat the barbecue hotplate to medium. Cut the prawns in half lengthways and remove the intestines. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.

BBQ mojito mango cheeks

Serves: 4

You’ll need:

4 large ripe mangoes

100ml white rum

2 limes, juiced

1/4 cup white sugar

Mint ice cream, to serve

For the mint sugar

1/2 cup white sugar

1/4 cup mint leaves

Method:

For the mint sugar, combine sugar and mint in a processor. Process until well combined. Spoon into a jar and refrigerate until ready to serve. Cut the cheeks from the mango stone. Score the flesh. Place scored side up onto a tray. Combine the rum and lime in a jug. Spoon one tablespoon rum mixture over each scored mango cheek, allowing to dribble between cut mango. Sprinkle two teaspoons sugar over each mango cheek.

Preheat a BBQ plate on high heat. Cut a sheet of baking paper to fit the BBQ plate and place onto the hot BBQ plate. Place mango cheeks cut side down, onto the paper. BBQ for 4-5 minutes until caramelised. Sprinkle with mint sugar and serve with scoops of mint ice cream.

THE MUMS N' BUBS ISSUE

View mag here >

Article by Fiona Williams

Fiona is a Journalist and Food Writer who grew up in Adelaide. From Sydney to Brisbane to Canberra and now back to Brisbane, she now calls our wonderful city home. She’s a beauty fanatic obsessed with rose hip oil and she’s definitely made up of at least 80% dry shampoo. A lifelong campaigner against the word ‘good’, Fi (as she likes to be called) loves nothing more than using juicy adjectives and putting honey in her tea.

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