Nutritionist and content creator Liv Kaplan shows how to make three fresh and fruity mango recipes and shares some tips to help you buy the perfect fruit as it comes into season.
Kensington Pride Choc Pops
Makes 6 pops
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Ingredients –
3 Kensington Pride mangoes
1x block of milk or dark chocolate, melted
Sprinkles – ½ cup of chopped peanuts or hundreds and thousands
Wooden skewers
Baking paper
Method –
Cut the mango cheeks away from the pip and remove the skin.
Insert two skewers per cheek and place on baking paper on a plate in the freezer for a few hours.
Once frozen, dip the cheeks in the melted chocolate, then dip into the sprinkles and pop back into the freezer for half an hour.
Kensington Pride Mango Salsa
Serves 4
Ingredients –
3 Kensington Pride mangoes, diced
2 Avocadoes, diced
1 Large red chili, finely diced
Handful of coriander, roughly chopped
Juice of 2 limes
Corn chips, to serve
Method –
Combine all the ingredients in a bowl and dive in with the corn chips
Kensington Pride Mango, Lime & Sweet Corn Slaw
Ingredients –
½ green cabbage, very thinly sliced (about 2 cups worth)
1-2 carrots, finely julienned
1 Kensington Pride mango, peeled and finely sliced
1 cob of sweet corn
3-4 spring onions, finely sliced
3/4 cup coriander, chopped
½ cup Vietnamese mint (or regular mint), chopped
2 tablespoons sesame seeds, toasted
Zest and juice of 1 lime (at least 2 tablespoons juice)
1 tablespoon white sugar
1 teaspoon water
1 red chilli, finely chopped (seeds removed if you don’t want too much spice – taste the chilli first)
1 teaspoon fish sauce
1 ripe avocado
Method –
Boil the sweetcorn for 4 minutes, blanch under cold water then slice the kernels from the cob.
In a large bowl, combine the sliced corn, cabbage, carrots, mango, spring onion, herbs and sesame seeds.
To make the dressing, combine the lime zest, juice, water, sugar – stir to dissolve. Add the fish sauce and chilli. Pour over the salad and toss to combine
Serve up with avocado. It also goes well with rice and grilled meat or tofu.