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RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO BREAKFAST SMOOTHIE Serves: 2 About the Recipe There's no more delicious way to start your day than with this healthy mango breakfast smoothie. Ingredients 1 medium banana – sliced 1 mango – peeled and diced 1 cup natural yogurt 2 Tbs honey or maple syrup 1 cup milk 1 teaspoon ground cinnamon (optional) 1 cup ice (optional) Preparation Diced fresh mango Blueberries Toasted Muesli Ground cinnamon Combine all ingredients to blender and blend until smooth. Pour into glasses and serve with desired fixings. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO PINA COLADA JELLY Serves: 6 About the Recipe This Mango Pina Colada Jelly makes a fun and deliciously show-stopping dessert, and can be made with or without a boozy twist! Ingredients For the jelly 2 Cups Mango Puree (flesh from about 3 mangoes) 2 Limes – Juice of both and zest of 1 1 Cup Pineapple Juice 1 Cup Coconut Water 1/4 Cup White Rum (Optional) 1/2 Cup Water – at room temperature 3/4 Cup Caster Sugar 2 1/2 Tbs Powdered Gelatin 1/2 Cups Water – at room temperature 2lt capacity jelly mold/bundt tin or 8 individual serving dishes To serve Coconut cream Fresh mint Diced mango Preparation Puree mangoes, pineapple juice and lime juice in a food processor or blender until smooth. In a medium saucepan combine mango mixture, coconut milk, lime zest, sugar and rum (if using). Stir over medium heat until sugar disolved and mixture comes to a simmer, remove from heat. While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine. Stir gelatine mixture into hot mango mixture and whist until gelatine is completely dissolved and combined. Pour jelly into mould, cover and refrigerate at least 4 hours or until set. Once set, invert jelly onto serving plate and pour over coconut cream. Sprinkle with mint and serve with diced mango and extra coconut cream. Hints: To help release jelly from mould, place in a bowl of warm water for a few seconds until outer edge of jelly just starts to melt.Jelly can be plated ahead of time and stored in the fridge until needed. Simply reserve Coconut cream, mint and mango until serving time.If not using rum, replace alcohol with with extra juice or water. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO HALLOUMI SALAD Serves: 4 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. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO LEATHER (2 INGREDIENTS!) Serves: 6 roll ups About the Recipe With just two ingredients, this mango leather is perfect for lunchboxes and just like a Roll-Up! Cook time: 2 - 2.5 Hours Prep time: 10 minutes Ingredients 3 Kensington Pride Mangoes - Flesh 1/3 Cup strawberries- Halved Preparation Preheat oven to 80 degrees Celsius. Cut the cheeks of the mangoes around the pip and remove the skin. Using a food processor, place mango flesh and strawberries in and blend to a paste. Try not to have any thick chunks of any fruit! On a lined baking tray, pour the mixture and spread out evenly. Try for 1/2 a cm in height. Leave to bake for 2 hours. Check on whilst baking. When the entire mixture is dry, take out of the oven and leave to slightly cook (so you’re able to roll!) Cut the mango into long strips and begin to roll each individual piece. Store in the fridge and take to work or pack in your kid’s school lunch boxes! Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO GLAZED LAMB SKEWERS Serves: 4 About the Recipe This delicious mango recipe featuring kensington pride mangoes and Aussie lamb makes a great centerpiece for barbeque season! Pair it with our Herby Mango Cous Cous Salad for the perfect mango feast. Ingredients Lamb Skewers 500gm Lamb Leg – Cut into 2cm dice 1 yellow capsicum – de-seeded and cut into 2cm squares 2ts Salt 2Tbs Olive Oil Mango Glaze (for basting and extra to serve) Skewers (metal or wooden) Mango Glaze 1 mango – flesh removed and roughly chopped 1 hot chilli – de-seeded and chopped 1 lime – zest and Juice 8-10 mint leaves pinch of salt 1 ts grated ginger 1 Tbs honey Preparation For Lamb Skewers If using wooden skewers, soak in hot water for 1 hour to prevent burning when grilled. Dice lamb and place in a bowl with salt. Set aside for 15 mins. Pre-heat BBQ or grill pan over medium high heat. Thread lamb and capsicum onto skewers, alternating between meat and vegetable. Brush with oil and cook, basting with mango glaze until cooked through and glaze is sticky and caramelised (3-4 minutes each side for medium or until cooked to your liking). Serve with herbie mango couscous and extra mango sauce on side. For Mango Glaze Combine all ingredients in a food processor or blender. Blitz until pureed and well combined. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back INDIAN CHICKEN BURGERS WITH MANGO AVOCADO SMASH Serves: 6 About the Recipe Featuring fresh Australian mangoes and a hint of Indian spices, these Indian Chicken Burgers with Mango Avocado Smash will be a new family favourite. Ingredients Chicken Burgers 500gm Chicken Mince 1/2 Cup Coriander leaves + extra to serve 2-3 Tbs Korma Curry Paste 2ts salt 1 Egg 1/2 Cup Bread Crumbs 1 Tbs oil Mango Avocado Smash 1 Mango - Peeled and roughly chopped 1 Avocado - Roughly chopped 1/4 Cup Coriander Leaves 2Tbs Lime Juice 1/2 ts Salt Mint Raita 1 1/2 Cups Natural Yogurt 1/4 Cup Mint Leaves To Serve 6 Brioche Burger Buns 1 Carrot Grated 1/2 Small Red Onion - Finely sliced and soaked in cold water Lettuce Preparation For the Chicken Burgers Combine all ingredients except oil and mix well to combine. Divide into 6 equal patties. Heat oil in a frypan over medium high heat. Cook patties in batches until golden on outside and cooked through (about 5 mins each side). For the Raita In a blender or food processor, blitz yogurt and mint until mint is finely chopped. Set aside until ready to serve. For the Mango Avocado Smash Combine all ingredients and gently stir to combine. To Serve Lightly toast burger buns in pan or toaster. Serve burgers topped with Mango Avocado smash, raita and fixings of choice. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back KIDS MANGO JELLY POTS Serves: 6-8 jelly pots About the Recipe Featuring fresh Kensington Pride mangoes, these Kids Mango Jelly Pots are a cinch to make – you’ll love them just as much as the kids do! Perfect for dessert or a cool snack. Ingredients 2 Cups Mango Puree (flesh from about 3 mangoes) 1 Lime - Juiced 1 cup Orange Juice 1/2 Cup Caster Sugar 2 Tbs Powdered Gelatin 1 1/2 Cups Water - at room temperature 6 - 8 small ramekins or glasses Preparation Puree mangoes, orange juice and lime in a food processor or blender until smooth. Pour puree into a medium saucepan and add sugar. Stir mixture over medium heat until sugar dissolved and bring to a simmer. While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine. Stir gelatine mixture into hot mango mixture and whist until gelatine is completely dissolved and combined. Pour jelly into jelly pots, cover and refrigerate at least 4 hours or until set. Serve with cream and diced mango. Notes: Jelly pots will keep covered in the fridge for 3-4 days. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back FROZEN MANGO MARGARITA Serves: 1 About the Recipe BY ANDREA LOVE. Cool, refreshing, and completely delicious, this Frozen Mango Margarita recipe is the perfect way to end the week. Check out the method for an alcohol free version. Ingredients 1 Kensington Pride mango, cut into chunks and frozen Salt (or chilli salt) 60mL Blanco tequila 30mL Triple Sec 15mL fresh lime juice A wheel of lime to garnish Preparation Run the cut side of a piece of lime along the rim of your glass and dip into salt. In a blender add frozen mango, tequila, triple sec and lime juice. Blend until smooth. Pour into prepared glass and garnish with a wheel of lime. A zero proof version: Take out the tequila and replace the triple sec with orange juice. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back COCO-MANGO CHIA PUDDING Serves: 1 About the Recipe This chia pudding recipe is not only perfect for breakfast or dessert during the hot summer months, but also happens to be simple to make and super healthy. Chia seeds have received a lot of attention in recent years for their ‘superfood’ status and popularity among health-conscious consumers. In fairness, chia sees are a great source of fibre, plant protein, Omega-3 fatty acids and other essential nutrients such as calcium, magnesium and phosphorous. The little suckers have also been linked to reducing the risk of heart disease and diabetes. A fun fact about chia seeds is that they can absorb over 10 times their weight in water - which makes them perfect for healthy breakfast pudding or dessert recipes such as this. Ingredients 1 cup coconut milk (can substitute for almond, macadamia or rice milk) 4 tbsp chia seeds 1 tbsp honey or rice malt 1/2 tsp vanilla extract 1 fresh Kensington Pride mango, peeled and diced 1 passionfruit Coconut chips Preparation Add chia seeds to a mixing bowl or Tupperware container. Slowly stir in the coconut milk, honey and vanilla extract. Cover with lid or cling wrap and place in fridge for at least 2 hours to set. Dice Kensington Pride mango. To serve, layer chia mixture with died mango pieces and top with coconut chips and passionfruit pulp. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO GREEN SMOOTHIE Serves: 2 About the Recipe Featuring mango, ginger, spinach, mint, banana, and orange, this mango smoothie is packed full of goodness! Perfect to get your morning off to a good start, or as a healthy snack. Ingredients 1 medium banana – sliced 1 mango – peeled and diced (plus extra to serve) 1 cup baby spinach leaves handful of mint leaves 2 ts fresh grated ginger 2 cups orange juice 1 cup ice (optional) Desiccated coconut and mint leaves to serve Preparation Combine all ingredients in a blender and blend until smooth. Pour into glasses, top with coconut, mango and extra mint, and serve. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back CHICKEN TACOS WITH MANGO-AVO SALSA Serves: 4 About the Recipe There are a lot of things to love about this recipe. To start with, there’s barely any cooking involved (translation: hard-to-stuff-up). It’s also quick to put together and a winner with the kids. Although tacos can sometimes be overly greasy and cheesy little numbers, this recipe is basically healthy and entirely cheese-free! It’s one of our favourite recipes to enjoy on a hot summer night – particularly when eaten outdoors and shared with friends and family. Ingredients 1 teaspoon garlic powder 1 teaspoon paprika 2 chicken breasts, diced 1 teaspoon olive oil 3-4 radishes, thinly sliced 1 lime, quartered brown rice, blue corn or white corn tortillas Salsa 1 Kensington Pride mango, peeled and diced 1 Hass avocado, peeled and diced 1 red onion, finely chopped 2 tablespoons coriander, finely chopped 1 large red chilli, de-seeded, finely chopped 1 tomato, chopped Preparation Combine garlic powder and paprika with diced chicken pieces until evenly coated. Heat olive oil in a non-stick fry pan and cook chicken pieces for 5 minutes on each side or until done. While chicken is cooking, combine salsa ingredients in a mixing bowl and set aside. Warm tortillas in the oven or a microwave. Top with chicken and salsa. Garnish with radish and a squeeze of lime. Previous Next