This is a refreshing, colourful, vegan dish which is easy to prepare, too. Sergio Cardeñosa, executive chef at Finca La Plaza and Mikasa, Ibiza I enjoy drinking these on warm, spring days – they make the perfect sweet and cooling accompaniment to spicy dishes, such as laal maas (slow-cooked lamb shank with Rajasthani chilli). Pour into two glasses and garnish with chopped alphonso mango and a sprig of mint. Blend 300g alphonso mango pulp with 700g natural yoghurt and 30g sugar. This lassi recipe makes the most of alphonso mangoes during their fleeting season and allows the fruit to really sing. Perfect on a warm spring day … Alphonso mango lassi at Jamavar. Surender Mohan, executive chef at Jamavar, London Top with two grated almonds and a little chopped dill. On the plate, drizzle the fish and fruit slices with the dressing, then season with powdered coriander seeds, pink pepper and Maldon salt flakes. Combine one part aged balsamic vinegar with four parts extra virgin olive oil to make a dressing. Before serving, defrost and slice very thinly, along with the flesh of half a mango. Take a 200g fillet of great amberjack fish and freeze for at least nine hours (to kill any bacteria). Fruit with fish can seem odd, but this tastes fantastic. I first had this dish on holiday in Sicily – it’s so nice and fresh in the hot weather. Mirella Pau, head chef at Tutto, Brighton (opens June) Mango can be a super-sweet flavour, but using kombucha in this drink makes it taste a little bit drier and a little bit more grown up. Garnish with a slice of dried mango and a lime wedge on a cocktail stick. Mix in a tall glass with a squeeze of lime (about 10ml) and a good pinch of sea salt. To make this version of a paloma, take 50ml good quality white tequila, 100ml mango kombucha (found in health food stores) and 100ml mango soda (like Rubicon). Mango and tequila are a great combination. Liam Davy, head of bars at Hawksmoor, London, Manchester and Edinburgh Top with sliced spring onions and fresh coriander. Brush with ponzu sauce (shop-bought, or make your own using orange juice, lemon juice, ginger, gluten-free soy sauce and a splash of mirin). Once cooled, dice up a quarter of a mango, 100g of fresh raw salmon, and divide both across three of the nori tacos. Shallow fry so it goes nice and crispy to form the taco base. To make these “tacos”, cut a nori (dried edible seaweed) sheet into large rectangles and coat one side with a light, tempura-style batter (you can make this with cornflour and sparkling water). Seaweed sheets … Japanese salmon tacos at Yoku. Ronnie Bonetti, culinary director at Yoku, Cheltenham Add the salsa, then drizzle with the dressing. Then build the bowls: 2 cups cooked quinoa for the base, topped with 200g marinated tofu, ½ cup edamame beans, 1 cup shredded red cabbage, four radishes and half an avocado. To make the salsa, dice the flesh of 1 mango and mix with a quarter of a chopped red onion, a handful of chopped coriander, 1 sliced red chilli, and mix with the juice of half a lime. Make a dressing of 1 crushed garlic clove, 2tbsp grated ginger, 3tbsp tamari sauce, 1tbsp brown rice syrup, 1tbsp sesame oil and 1 tbsp brown rice vinegar. This is a sweet, tangy, refreshing dish for a hot day – a mix of savoury and sweet. Romuald Pokrywka, executive chef at Planet Organic, London I serve it with a passionfruit sauce, almost like a vinaigrette dressing, and some chopped fresh mint. The cream brings a comforting dairy taste without sugar.
#Mango recipes full
I make individual meringues – not too sweet and packed full of vanilla – with alphonso mango and clotted cream. When mangoes are in season, I also make a lovely mango pavlova. When you’ve got produce like that, you can just serve it as is, with some vanilla madeleines and whipped cream. It was a deep orange colour and tasted phenomenal. The best mango I’ve ever had was an alphonso mango. Packed with vanilla … Paul Ainsworth’s mango pavlova.
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