![]() Serve mango and Parma ham drizzled with vinaigrette and garnish with fresh herbs.To make the vinaigrette, whizz all the ingredients in a food processor until smooth.Wrap pieces of Parma ham around the mango slices, and arrange on a platter or individual plates.½ teaspoon red chilli flakes, crushed (optional).Serve with crusty bread and a splash of olive oil and balsamic vinegar.Arrange all ingredients on a platter, drizzle with olive oil and balsamic vinegar.Grill pieces of mango until slightly charred but still firm.Heat a grill pan and drizzle with olive oil. ![]() 2 large ripe mangoes, peeled and sliced.Mango & Smoked Beef Salad Platter with Micro Greens Straining and discarding solids will yield less volume but makes a very smooth soup. Note: If a smoother consistency is desired, press mango mixture through a wire-mesh strainer, use the back of a spoon to squeeze out the liquid. Serve in chilled bowls garnished with mango pieces and croutons.Transfer to a bowl, cover and chill soup for 2 hours.Process peppers and mango in a blender or food processor until smooth and then add the mango juice, stock, lime juice, ginger and tabasco sauce.Place peppers in a large zip-lock plastic bag seal and let stand for 10 minutes to loosen skins, or place in a bowl and cover with cling-wrap. Place peppers cut side down on an aluminium foil-lined baking sheet.2 large mangoes, peeled and cut into chunks (about 2 ½ cups) reserve ½ cup for garnish.3 large yellow peppers, seeded and quartered.Perfect at the poolside or a picnic in the park, dressed up in a delicious dish or simply eaten ‘hedgehog style’ right out the skin, mangoes are undeniably this season’s must-have fruit!īut don’t curb your magical mango moments to the sunshine months, because you’ll find dried mango, atchars, jams, pickles, juices, tinned fruit and all the other mango by-products on shop shelves all year long. And of course their gorgeous green and red festive colours make merry mangoes equally at home on the formal or alfresco festive table. Why not try chilled mango and roasted red pepper soup for starters, followed by chicken, mango and cashew nut curry for mains and a zesty mango fool for dessert? Having a braai? The mango, biltong and blue cheese braai salad is the ultimate accompaniment. That means you can include marvellous mangoes in all your summer dishes. The skins of both these cultivars often remain green-yellow even when they’re ripe and ready to eat – so don’t make the mistake of thinking they’re not ripe! Kent is available mid to late season, while you’ll find Keitt towards the end of the season. There are two other mangoes that have greenish yellow skins – Kent, a green-yellow mango with sweet, juicy and fibreless flesh, and Keitt, an oval-shaped mango with a yellow skin and very slight red blush.
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