1 cup caster sugar
1 lemon (zest and juice)
1 mango (flesh chopped)
1 cup plain flour
1 tsp baking powder
3 tbsp granulated sugar
1/3 cup honey
Cream together the caster sugar, butter, and zest of lemon.
Add eggs one at a time mixing vigorously...
Really simple recipe...though admittedly took me a few tries to get the recipe right.
1 large, or two small ripe mangoes (peeled and flesh cut in to chunks)
2 cups dry white wine
1 cup water
1 tbsp sugar
1 tbsp amchur (dried green mango powder)
1 tsp salt
Tbsp of fresh grated turmeric.
1/4 tsp Red chili powder
1/4 tsp Roasted cumin seed powder
600 grams cubed ripe mango
600 grams 1 to 1 jamming sugar
Put everything in the bread maker pan except the chili and cumin seeds stir them in just before you pot. I just pour it into a pyrex...
Beef liver with mango onion, creamy bacon and juniper berries
Soaking overnight, preparation: 30-40 minutes
I seldom eat entrails but if they’re tender and well seasoned, they’re a fair culinary complement. Poultry, game and young animals offer the most subtle and appraised livers...
500 grams mango bits, I sometimes use a slurry of blitzed mango.
500 grams of jam sugar which has pectin in it.
A glug of cider vinegar
Chili powder to taste. This is my base method, add whatever fresh or dried spices you want. Finely grated fresh turmeric is boss, wear gloves.
I have a cookery book called "Mango Soup" by Jenni Malsingh. And in that book there is a recipe for mango soup. She took two Indian dishes and combined them. She took the Gujarati idea of adding mango pulp to karli (which is a gram flour and yoghurt soup) and the Keralan idea of coconut & mango...
"This drink is traditionally prepared with cachaca, a liquor made from sugarcane. Use fresh fruit of your choice"
1 1/2 lbs. mango, peeled, pitted and coarsely chopped
3/4 cup light rum
3/4 cup fresh lemon juice
2 TB. sugar
3 cups (or more) cracked ice
Puree mango in blender. Add rum...
I have posted chutney recipes before, but this is the first to have cumin. It's fun to discover what happens when a recipe challenge inspires you.
I decided not to toast the cumin seeds, and to grind them roughly (rather than reducing them to a powder) because I wanted the sharper flavor to...
I love cooking chicken breasts ‘en papillote'. They stay so tender and it’s a super quick and easy method. Here, the mango mustard provides a fruity, hot dimension and the garlic, ginger and cinnamon add musky depth. If you can’t be bothered (sorry, I mean don’t have time) to make the mango...
Mango lends a tropical taste to this spicy mustard. There are quite a few ingredients but making it is an easy ‘two step’ process. This is a versatile ingredient and is great used in marinades. I used it to make Mango Mustard Chicken Breasts 'en papillote'.
Ingredients (makes approx: 200ml of...
1/4 cup apple cider vinegar
2 tablespoons fresh lime juice
1 tablespoon honey
1 teaspoon ground cumin
1/3 cup canola oil
Kosher salt and freshly cracked black pepper
1/2 small ripe mango, peeled and diced into 1/4-inch pieces
1/2 yellow bell pepper, cut into small dice
1/2 red bell...
This is mango chutney for those who find commercially available mango chutney too sweet. If you want to make it sweeter then simply add more sugar. I made a very small quantity using just one mango - but it is easy enough to scale up the recipe if you want to make several jars.
This is a hot, sweet and sour pickle. The mint gives a refreshing finish. You don't taste it at first but then at the end it is there. This would be good with a hot curry or with some cold cuts of meat.
Ingredients (makes enough to fill a 300ml jar)
1 mango, peeled and roughly chopped