#fresh mango

[askwhatsforlunch]

Coconut Mango Mousse (Vegan)

A simple yet exquisite little dessert, this beautiful Coconut Mango Mousse brightens the greyest of days with its sunshiny hue and tropical flavours! Happy Friday!

Ingredients (serves 3):

1 ripe mango

1 large, ripe lime

200 millilitres/7 fluid ounces coconut cream

1/2 plump vanilla bean

1/2 tablespoon caster sugar

Halve, pit and peel the mango. Then, cut it into small dices.

Spoon half of the mango dices in a tall container. Thoroughly squeeze the juice of the whole lime over the mango. Using a hand-held blender, process until you have a smooth mango coulis. Set aside.

Spoon the thick coconut cream (without stirring with its water) into a medium bowl.

Scrape the seeds off the vanilla bean halve, and add to the bowl. Sprinkle in caster sugar. Beat with an electric mixer, gradually increasing speed to high, until stiff peaks just form.

Gently fold in about two-thirds of the mango coulis until well-combined. Then, fold in reserved mango dices.

Spoon half of the mousse into three serving glasses, drizzle a little of the mango coulis. Repeat with remaining mango mousse and mango coulis.

Chill in the refrigerator, at least three hours.

Serve Coconut Mango Mousse chilled, with a glass of Champagne, if you fancy!

[dessertdeliciousness]

Lime, Mango and Elderflower Cakes

[dessert-foodi-li-cious]

Mango Sticky Rice

- sweet sticky rice with coconut milk and fresh mangoes

[bestrecipebox]

Fresh Mango Salsa is a must-have at any party! 😋

CLICK HERE FOR RECIPE: http://bestrecipebox.com/recipes/mango-salsa-recipe/

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Tropical Breakfast Yoghurt

Bright with ripe mango and fresh passion fruit, this Tropical Breakfast Yoghurt brings sunshine to the start of your day! Happy Wednesday!

Ingredients (serves 1):

1/4 of a large, ripe mango

1/2 lime

1/2 cup coconut yoghurt

1 ripe passion fruit

Peel mango and cut it in small dices. Thoroughly squeeze the juice of the line halve over the mango dices, tossing, to coat.

Spoon coconut yoghurt into serving bowl.

Top with mango dices.

Halve passion fruit, and scoop out the pulp of one halve onto the mango and coconut yoghurt. Place second passionfruit halve on top.

Enjoy Tropical Breakfast Yoghurt immediately.

[askwhatsforlunch]

Rum Tuna and Mango Rice Salad

As days are getting much warmer, I like taking a break to lunch in the sun, in the garden when I can, and oftentimes, that lunch is a refreshing salad. This very slightly tipsy Rum Tuna and Mango Rice Salad is a special one! Happy Tuesday!

Ingredients (serves 2):

3 tablespoons Ginger, Lime and Chili Sauce

2 tablespoons Ginger and Lime Rum

1/2 small onion

1/2 large, ripe mango

1 ripe avocado

60 grams/2 ounces canned tuna, kept in water

2 cups cooked white rice, cooled

2 sprigs Garden Chervil

In a large bowl, combine Ginger, Lime and Chili Sauce and Ginger and Lime Rum, stirring until well-blended.

Finely chop onion and add to the bowl.

Scoop out mango flesh, and cut into dices. Add mango dices to the bowl.

Peel, pit and dice avocado, adding to the bowl as well. Then, add tuna, and stir gently to combine.

Finally, add the rice, and gently toss to mix in the rum, sauce, fruit and tuna.

Chill in the refrigerator, at least a couple of hours.

Roughly chop Garden Chervil.

Serve Rum Tuna and Mango Rice Salad, sprinkled with chopped Garden Chervil.

[askwhatsforlunch]

Mango and Satsuma Fruit Salad

We ended our New Year’s Eve banquet, on New Year’s Day actually, a little after midnight with this bright and colourful Mango and Satsuma Fruit Salad with Ginger Ice Cream! And what a kick it is! It is blissfully sharp and refreshing and chockablock with vitamins, exactly what one needs to dance the night away; but also wonderful at breakfast or as a snack to boost your energy!

Ingredients (serves 2 to 4):

1 orange

1 lemon

1 lime

4 satsumas

1/2 small, ripe mango

1 ripe kumquat

4 physalis

2 tablespoons fresh pomemgranate seeds

1 ripe passionfruit

Thoroughly squeeze the juice of the orange, the lemon and the lime, and pour into serving bowl.

Peel satsumas, and delicately separate quarters, but not completely. Place satsumas into the bowl, a bit like waterlilies in a pond, and drizzle them generously with the citrus juice.

Peel and dice mango and scatter mango dices liberally into the bowl.

Cut kumquat into quarters, and open physalis. Arrange kumquat and physalis into the salad bowl. Scatter pomegranate seeds and passionfruit pulp on top.

Chill in the refrigerator, at least two hours.

Serve Mango and Satsuma Fruit Salad cold, with Ginger Ice Cream or Rum White Chocolate Passionfruit Ice Cream.

[askwhatsforlunch]

Mango and Passionfruit Rum Foie Gras

Today, we are celebrating Jules’ Birthday. This Mango and Passionfruit Rum Foie Gras, which I made for our Christmas Eve Dinner and which she loved, is a delicious way to start a festive meal -you do need a couple of days to make it, though! Happy Sunday!

Ingredients (serves 6 to 8):

500 grams/1.10 pound whole raw Grade A duck or goose foie gras at room temperature, cleaned and deveined

1 heaped tablespoon Passionfruit Jam

1 teaspoon salt

1/2 teaspoon freshly cracked black pepper

6 tablespoons Cardamom and Vanilla Rum

1 tablespoon Passionfruit Jam

a fresh mango

a lime

1 tablespoon Passionfruit Jam

Separate foie gras lobes and place them in a shallow dish.

In a small bowl, combine Passionfruit Jam, salt and black pepper. Stir in Cardamom and Vanilla Rum until well-blended. Pour mixture over the foie gras and gently rub onto the lobes. Place dish in the refrigerator, to marinate and infuse overnight.

The next day, place one of the foie gras lobe onto a sheet of cling film. Drizzle with a little of the remaining rum marinade. Spoon Passionfruit Jam generously on top. Place remaining foie gras lobe on top, pressing gently and rubbing the edges to seal. 

Roll very tightly into the cling film, into a round, “sausage” shape. Then, wrap into a second sheet of cling film and a sheet of foil.

Bring water to the boil in the pot of a steamer. Place steamer basket on top.

Place wrapped foie gras into the steamer basket, and cover with the lid. Cook, over simmering water (medium heat), 14 minutes. Remove the lid, and carefully turn the parcel on the other side. Close with the lid and steam, 14 minutes more. 

Carefully lift the foie gras parcel out of the steamer basket, and place onto a plate. Let cool, half an hour. Then, chill in the refrigerator, 8 to 10 hours.

Halve and peel mango, and cut into very thin slices. Spoon mango slices into a bowl, and squeeze the juice of the whole lime thoroughly over them; toss to coat. Set aside.

Once the foie gras has firmed up, carefully remove from its foil and cling film wrapping and place onto serving dish. Brush the top and sides of the terrine with half of the Passionfruit Jam, and gently press mango slices onto it, to wrap. Brush remaining Passionfruit Jam onto the mango, to glaze. Return to the refrigerator until serving time.

Serve with thin slices of toasted Brioche, more Passionfruit Jam and a slightly sweet, well-chilled white wine, like a late harvest Gewürtraminer.