RECIPES
USING KENSINGTON PRIDE MANGOES
About the Recipe
Warm Mango Salad Recipe: Mango, cauliflower, coconut and curry rice combine perfectly in this family-friendly recipe developed by Amy Darcy of Eat Pray Workout, using Kensington Pride mangoes grown by Red Rich Fruits.
“This is one of my favourite ways to use mangoes early in the season, when it’s still cooler, because it’s a slightly heavier meal. It perfectly combines the fruity tropical mango flavours with comforting and filling chickpeas and curried rice. A beautiful meal to share with your family, celebrating spring!”
Ingredients
For the Salad
2 Mangoes – pealed and sliced
250gm Halloumi – sliced
3 Cups Baby Spinach leaves
1 400mg Can Lentils
For the Mango Vinaigrette
1/4 cup mango puree (from about 1/2 mango)
2Tbs Olive Oil
2Tbs Apple Cider Vinegar or White Wine Vinegar
1Tbs Honey
Salt and Pepper to taste
Preparation
For the Vinaigrette
Whisk together all ingredients and season with salt and pepper.
For the Salad
Fry the Halloumi over a medium high heat until crisp and golden brown.While the Halloumi cooks, layer the baby spinach, lentils and mango in a serving dish. Top the salad with cooked halloumi and drizzle with vinaigrette to serve.
Hint:To get the most out of your mangoes, use trimmings from around the pip to make the mango puree for your vinaigrette.