Mangos: delicious squares of gold

Could this be the easiest dessert ever? And so 'handsome'!

Mango's are here... hurrah!

Don't you just love to slice off the mango cheek, do the little criss cross cut before flipping it inside out to reveal it's juicy yummy and almost decadent little squares of gold. The mango to me is in the 'luxury' section of my brain, so for some reason I really only buy them when I have something special going on with a recipe or some fancy fruit platter to assemble to take to a friends place. Time for a change, especially this year as they are super delicious and in abundance due to the perfect growing season, so I'm going to just buy them and eat them!

My main annual mango moment is actually a Christmas Eve family tradition, where we buy the crappiest, cheapest box of almost rotten mangos, go home and blend them up into what we call a Daiquiri. Mind you we don't actually use a recipe, we blend just about any white spirit we have in the cupboard at the time, with the mangos and a bit of lemonade and ice. We slurp and giggle away and usually then attempt to put together a homemade gingerbread house - the Christmas day 'house' reveal, is always priceless!

Merry Mango Madness (say that after you have had a few sips!)

Ingredients

6 very ripe mango's, skinned and stones removed (use your fingers to squeeze the pulp - more fun that way!)

1 1/2 cups of white spirit, we usually have a bottle of Gin in the cupboard, but love a Cointreau or Malibu moment too

1 bottle lemonade

few handfuls of ice

mint or edible flowers for garnish

Method

Make this in 3 batches. Depending on your audience, start with 1/3 of the mango pulp, about 1/2 cup of spirit, handful of ice added to a blender. Pulse until fully combined. Remove from power and carefully stir in the lemonade so you don't end up with a bubbly explosion. Mix well. Repeat in batches until you reach desired quantity.

Pour into a large serving jug or directly into your best glassware and garnish with a sprig of mint, a pretty flower and a fancy straw if you have one.

*Our quantities here are just a rough guide, so make it your own creation and use quantities which suit your sipper's (at this time I should also say 'please drink responsibly'!)

For a more 'refined' mango moment, why not try this quick chicken and mango salad which I have to say, with the addition of cashew's is just like summer on a plate.

Chicken, Mango and Cashew Salad

Ingredients

1 chicken breast (see tips at the bottom for an even quicker method)

1 chicken stock cube

1 of each ripe mango and ripe avocado, chopped into 1cm cubes

1/4 red onion, sliced into rings


100g mixed salad leaves


1 cup cashew nuts, lightly toasted

handful of coriander, roughly chopped

Dressing


1 lime
, juiced

2 tbsp olive oil


1 garlic clove, crushed


1 tbsp whole grain mustard


1 long red chilli, de seeded and finely sliced

Method

In a small saucepan, add stock cube and 3 cups of water (or enough to fully cover the chicken) and bring to the boil. Add chicken breast and turn off heat and stand with lid on for 25-30 mins or until internal temperature reaches 75 deg. Remove and shred using a fork, set aside to cool.

To make the dressing, mix all ingredients in a small bowl and set aside.

In a large bowl, add salad leaves, cooled chicken, mango, avocado, onion and the dressing and gently toss to combine. Sprinkle with the coriander and cashews, then serve.

Eton Mess is a traditional English dessert, usually made with meringue, strawberries and whipped cream, it's so so easy to make especially when using store bought ingredients like those pictured below. I've mixed it up to give you 2 yummy ways to quickly whip up this impressive dessert, so get on board and create your own jaw dropping masterpiece.

Potted Posh - Mango, Raspberry and Pistachio (serves 4)

Ingredients

2 punnet raspberries

500g vanilla yoghurt (or any flavour you like, Coconut is always yum!)

1/2 far store bought lemon curd

2 ripe mangos, peeled and seed removed, cut into 1cm cubes

80g shelled pistachios, roughly chopped

1 packet store bought meringues, roughly crushed

Method

Place 1/2 of one of your punnet of raspberries into a small bowl and gently crush with the back of a spoon.

Using small glasses (or maybe even a trendy jar), start with a dollop of yoghurt and a swirl of crushed raspberries in each cup, then layer half each of the curd, a raspberry or two, some mango, meringue and a sprinkle of pistachio. Repeat being careful not to mess up the top and sides of your glass as it's hard to clean. Finish with a sprinkle of remaining pistachio and a little left over powdery meringue crumbs. Serve

Fancy Pants - Mango and Blueberry (serves 4)

Ingredients

330ml thickened cream

1 tbsp icing sugar

1/2 jar store bought lemon curd

2 ripe mangos, peeled and seed removed, cut into 1cm cubes

1 punnet blueberries

1 packet store bought meringues, roughly crushed

6 mint leaves, finely chopped into strips, plus 4 extra leaves kept whole for garnish

Method

Sift icing sugar into cream and beat until stiff peaks. Fill piping bag with cream and set aside. Fill a small piping bag with 1/2 jar of lemon curd and set aside.

Using your most 'artistic' skills and 4 of your most 'special' serving plates, place equal quantity mango and meringue on each serving plate and pipe the cream and curd in and around the gaps. Gently place the blueberries on top, sprinkle with a little left over powdery meringue crumbs and top with a sprinkle of mint. Place a whole mint leaf on the side and serve.

Remember it's called a 'mess' for a reason!

Tips:

  • We use our NutriBullet to make the Merry Mango Madness drink. It's fast and super easy to wash up!

  • Sub out the chicken breast, stock cube and poaching moment for the chicken in your salad, for a pre cooked BBQ chicken, it's quick and easy.

  • You can use any nuts in the salad, but Macadamia's are a beautiful alternative.

  • Invest in a meat thermometer for perfectly cooked meats and poultry every time (I'll tell you more about cooking temperatures next time).

  • Use left over lemon curd to top a hot steaming piece of toast, or dollop some on your next bowl of ice-cream for a yummy almost Lemon Meringue flavour burst.

  • Use fresh raspberries in your Potted Posh Eaton Mess recipe if you can. You can cheat a little buy using a combination of fresh and frozen, but make sure you reserve the best looking fresh ones for the top as the frozen will to lose their shape once thawed.

LOVE YOUR FOOD MOMENTS... ENYOY!

#EtonMess #Mango #Daiquiri #freshsalad #Summer #Quickdessert

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