In Season: Mango 3 Ways

Mango mascarpone-misu dessert recipe

Discover how the sweet and succulent flesh of ripe mangoes can be used in both sweet and savoury dishes with this tasty trio of recipes.

Mango mascarpone-misu

Prep time 15 minutes (plus 10 mins macerating)
Serves 4

INGREDIENTS

3 mangoes, peeled and diced, plus 1 extra sliced mango, to serve
120g brown sugar
100ml spiced rum, plus extra for drizzling
Juice of 1 lime
500g mascarpone
300ml pouring cream
1 tsp vanilla bean extract
80g Mother Meg’s Almond Macaroons, plus extra to serve

METHOD

1 Combine diced mango, 2 tablespoons brown sugar, 40ml spiced rum and lime juice in a bowl. Stir and set aside for 10 minutes to macerate.

2 Whisk mascarpone, cream, vanilla, remaining rum and remaining brown sugar in a bowl until soft peaks form.

3 Spoon a little mango mixture into the bases of 4 serving glasses. Top each with a little mascarpone mixture, then crumble macaroons on top. Drizzle with a little extra spiced rum. Repeat layers, finishing with mascarpone mixture.

4 Top with extra sliced mango and extra crumbled macaroons to serve.

NOTE: Suitable to make up to 1 day ahead. Cover and store in the fridge until required.

Mango smoothie breakfast bowl with granola

Prep time 15 minutes (plus 1-2 hrs freezing)
Serves 4

Mango smoothie breakfast bowl with granola

INGREDIENTS

3 mangoes, peeled and diced, plus 1 extra sliced mango, to serve
1 banana, peeled and diced
200g Greek-style natural yoghurt
60g (¼ cup) honey or maple syrup
Juice of 1 lime
Pulp of 2 passionfruit
Raspberries and granola muesli, to serve

METHOD

1 Arrange diced mango and banana in a single layer on a tray lined with baking paper. Freeze until firm (1-2 hours or overnight).

2 Transfer frozen mango and banana to a food processor. Add yoghurt, honey or maple syrup and lime juice and blend until smooth, scraping down the side of the bowl occasionally to help the mixture blend evenly.

3 Spoon mixture into chilled serving bowls. Top with extra sliced mango, passionfruit pulp, raspberries and granola and serve immediately.

Spiced prawn tacos with mango-chilli salsa

Prep time 15 mins
Cook time 5 mins
Serves 4

Spiced prawn tacos with mango-chilli salsa

INGREDIENTS

½ tsp smoked paprika
½ tsp ground cumin
½ tsp ground coriander
70ml David Jones Extra Virgin Olive Oil
1 kg green prawns, peeled and deveined
12 tortillas
300g David Jones Kale and Apple Slaw
Coriander sprigs and lime wedges, to serve

Mango-chilli salsa
2 mangoes, peeled and finely diced
½ small Spanish onion, finely diced
1 garlic clove, finely chopped
1 long red chilli, thinly sliced
Juice of 2 limes, or to taste
60ml (¼ cup) David Jones Extra Virgin Olive Oil

METHOD

1 To make the mango-chilli salsa, combine all ingredients in a bowl and season to taste. Set aside for flavours to develop.

2 Combine paprika, cumin, coriander and oil in a bowl and season to taste. Add prawns and stir until well combined. Set aside for flavours to develop.

3 Meanwhile, preheat a chargrill or barbecue to medium-high heat. Cook tortillas, in batches, until lightly charred (15-30 seconds each side). Remove from heat and wrap in a clean tea towel to steam and keep warm.

4 Drain prawns from marinade and chargrill, turning occasionally, until lightly charred and cooked through (2-3 minutes). Top warm tortillas with spiced prawns, slaw and mango-chilli salsa. Serve with coriander sprigs and lime wedges.

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