Thursday, March 4, 2021

Mango tango

As mango season continues, we bring you three different ways with your favourite fruit.

Reading Time: 3 minutesGrilled King Prawns with mango, young coconut and lime
Makes: 4 serves
Prep time: 20 minutes
Cooking time: 2 minutes


  • 2 young coconuts
  • 2 mangoes
  • 200 ml (7 fl oz) coconut cream
  • 1 long green chilli, seeded and finely chopped
  • Juice of 4 limes
  • 1 tablespoon fish sauce
  • 6 spring onions (scallions), sliced
  • 20 Crystal Bay Green King Prawns


  1. 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.
  2. Preheat the barbecue hotplate to medium.
  3. Cut the prawn in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.
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Tip: Ask your grocer to cut open your young coconut or, if you have a cleaver at home, you can do it yourself. Using a spoon, scoop out the soft flesh from the inside and dice.
Duck and mango noodle salad 
Makes: 4 serves
Prep time: 15 minutes
Cooking time: 10 minutes


  • 2 duck breasts, trimmed
  • 200g rice noodles
  • ½ red capsicum, cut into strips
  • 2 green onions, sliced
  • ¼ cup coriander leaves
  • ¼ cup mint leaves
  • 2 teaspoon fish sauce
  • 1 tablespoon lime juice
  • 2 tablespoons vegetable oil
  • 2 tablespoons sweet chilli sauce
  • 1 mango, thinly sliced
  • Lime wedges, to serve


  1. 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.
  2. Heat a nonstick frying pan over low heat. Add the duck breasts, increasing the heat as the duck cooks. Cook until duck skin is golden brown and middle is still slightly pink. Remove from pan.
  3. Soak the noodles in a bowl of boiling water until soft then drain and run under cold water.
  4. Transfer the noodles to a bowl and toss with capsicum, green onions and herbs.
  5. Combine the fish sauce, lime juice, oil and sweet chili. Toss with the noodle mixture and fold through sliced mango.
  6. Slice duck breasts and serve with mango noodle salad. Serve with lime wedges.

Tip: It’s best to cook duck breasts starting them in a cool pan
Mango croissant puddings
Makes: 4 serves
Prep time: 15 minutes
Cooking time: 35 minutes


  • 3 croissants, torn into small pieces
  • 1 mango, chopped
  • 3 eggs, lightly beaten
  • ½ cup caster sugar
  • ½ cup cream
  • 1 ½ cups milk
  • 1 teaspoon vanilla essence
  • Ice cream, to serve
  • Mango curd, to serve (optional)


  1. Preheat oven to 170C. Lightly grease four 1-cup capacity ovenproof ramekins or dishes.
  2. Divide the torn croissants and chopped mango among the ramekins.
  3. Whisk together the eggs, caster sugar, cream, milk and vanilla until fully combined and transfer mixture to a large jug. Pour over the croissants and mango then place the ramekins in a baking dish.
  4. Pour boiling water into the baking dish, coming half way up the sides of the ramekins.
  5. Transfer to the oven and bake for 35 minutes or until golden and set. If the puddings start to brown too quickly cover the baking dish with foil.
  6. Allow the puddings to stand for 5 minutes then serve with ice cream and mango curd (optional).

All recipes: Australian Mangoes

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