Tag Archives: Mango

Mango, cardamom & lime lassi

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Posted in: LF, S, SF, Uncategorized, V, WF

Lassis are essentially Indian yoghurt smoothies. This recipe’s a guaranteed brunch addition winner, plus a healthy breakfast or dessert to have on the go. Sweeter and richer in flavour, Alphonso mangoes are King. In season from March to June in South Indian – see what I did there? Seamless link to recent travel pick posts: Holy Cow: Kerala. You can pick up a box from most veg stalls and Asian communities, along with some supermarkets. Sub with any other mangoes if you can’t get The King.

Makes: 1 ltr. Feeds: 4

 

Ingredients

3 Alphonso mangoes
750g natural yoghurt
20 pods cardamom, ground, husks removed
1 lime, juice of
50 – 100ml water, depending on preference

Method

Peel and chop mangoes, discarding skins and stones, though it would be a waste not to suck the latter before binning…!

Blend mango flesh in a mixer or with stick blender. Add yoghurt, cardamom and lime and mix.

Depending on the thickness of your yoghurt, I like to add iced water until I get a pourable, smoothie consistency. You may prefer to keep thick, however.

Decant into a jug and serve alongside brunch (Corn fritters?) in mini glasses.

For more of seductive mango’s health benefits, click on the Seducers page or type mango into the Search box.

PP: Kj/cal: 1084/259, Pr: 13.1g, Fat: 6.9g, Sat Fat: 3.3g, Carb: 39.2g, OwS: 30.23, Salt: 0.4g

 

Seasonal Seducer: Mango

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Most attractive features

King of fruits, mango is rich in dietary fibre, Vitamins A, C & E, potassium, minerals, and antioxidants. It lowers blood pressure and cholesterol and really does help us see in the dark (thank you, Vitamin A).

Why we fell in love

Because it tastes so good it really shouldn’t have any health benefits what so ever. Mango is also found to protect against leukemia, colon, prostate and breast cancers. It’s even said to clear pores when used externally. There appears to be no end to The King’s talents…

A royal picnic: Coronation crayfish & mango

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Posted in: WF

With a royal wedding and a long weekend ahead of us, our food thoughts turned to posh picnics in the park. Here are a few ideas to add a regal twist to your Tupperware fare.

Created in honour of our Will’s granny on her Coronation (and for his great, great grandfather’s Silver Jubilee before that), we’ve added a modern touch as a nod to the young lovers.

You can sub the crayfish for chicken. Or make extra sauce and pour over salads or rice. Who said us Brits can only do fish and chips?

Ingredients
2 tbsp olive oil
1 onion, chopped
1 dsp curry powder
50ml white wine – or chicken / veggie stock
1 dsp tomato puree
1 ½ tbsp mango chutney
2 limes, juice of
1 bch coriander, chopped
200ml yoghurt
100ml mayo
1kg crayfish, cooked and shelled – or 1kg roast chicken, chopped into 1inch pieces
1 Indian / Alphonso mango, chopped 1.5cm pieces

Method

  1. Saute onion and curry powder in olive oil for 5 mins. Add stock, tomato puree, chutney, salt and half lime juice and cook for further 5 mins. Allow to cool.
  2. Blend with coriander, followed by yoghurt, mayo and remaining lime. Taste. The coriander and lime should cut through and balance the creamy, spicy sauce.
  3. Pour onto crayfish / chicken and mango. Leave to marinade in the fridge for at least 2 hrs, overnight is ideal as the meat will absorb the curry spices.

Serve with a watercress salad and Turmeric & coconut rice. Set rice to boil as normal, subbing a little water with coconut milk and adding 1 tsp turmeric. Chill and top with chopped chilli & coriander.

Indian mangoes are at the height of their season in April, and easy to find in veggie stalls. Not exactly local, but we’re not here to do away with international trade. Provided said delicacies aren’t flown in, that is.

 

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