Mango season is almost over. Check out these to die for Mango Recipes for breakfast, lunch and dessert
Autumn is here, so it’s peak time for Mangoes, and Mango recipes are the easiest go-to meals. Mango Salmon Ceviche, vanilla coconut pancakes with mango and passionfruit and mango and pistachio cake with lemon syrup are recipes you need in your bottom draw.
From healthy to decadent, these recipes are perfect for different meals throughout the day for yourself and to share and are easier than you think.
Vanilla Coconut Pancakes with Mango & Passionfruit
Start the morning right with this delicious pancake recipe, loaded with not only Mangoes but also Passionfruit.
Ingredients
- 3-4 mangoes, sliced
- 1 cup coconut milk
- 2eggs
- 1 tbsp honey
- 2 tsp vanilla
- 11⁄2 cups self-raising flour
- Pulp from 4-6 passionfruit (or 1 x 170g tin passionfruit pulp)
Method
- In a bowl, combine the milk, eggs, honey and vanilla. Add the flour and mix to form a smooth batter.
- Cook pancakes in a non-stick pan sprayed with a little vegetable oil.
- Serve immediately topped with sliced juicy mangoes and passionfruit.
Mango Salmon Ceviche
Mango and fish? Yes, it’s possible and flavourful, perfect for lunch or dinner. Try out this unique South American, Peruvian seafood dish as a single meal or to share.
Ingredients
- 2 corn cobs, peeled
- 3 tbsp extra virgin olive oil
- 1 tbsp chipotle in adobe sauce
- 2 limes, juiced
- 1 tsp caster sugar
- 1⁄2 tsp sea salt flakes, crushed
- 500g sashimi grade skinless fresh salmon fillets, chilled
- 2 Mangoes, chilled
- 1 cup coriander sprigs
- Corn chips, to serve
Method
- Place 4 large plates in the freezer for 15 minutes to chill. Preheat a barbecue plate, grill or grill pan on medium-high. Brush the corn with half the oil. Barbecue, for 8-10 minutes, turning often or until corn is lightly charred. Cut the corn kernels from the cobs.
- Finely chop the chipotle chilli in adobe and place chilli and sauce into a bowl. Add lime, sugar and salt, whisk to dissolve the sugar. Slice the salmon into 1/2cm-thick pieces. Arrange in a single layer on the chilled plates. Spoon over half the chipotle lime mixture. Turn salmon, to coat both sides. Cover and refrigerate no longer than 10 minutes.
- Stir remaining olive oil into the remaining chipotle lime mixture, whisk to combine. Peel and slice the flesh from mangoes.
- Just before serving, remove salmon from the fridge. Top with mango and corn. Spoon over the dressing. Scatter over the coriander. Serve with corn chips.
Mango & Pistachio Cake with Lemon Syrup
This cake is for all the Mango and Pistachio lovers. It’s a great dessert especially after a savoury meal as it’s packed with delicious fruity and sweet flavours.
Ingredients
- 225g unsalted butter, softened
- 1 1⁄4 cups caster sugar
- 4eggs
- 2 teaspoons vanilla essence
- 2 1⁄4 cups self raising flour
- 1⁄2 cup milk
- 1⁄2 cup buttermilk
- 1 mango, peeled and roughly chopped
- 1⁄4 cup pistachios, roughly chopped, to garnish
- 1 mango, extra, thinly sliced, to garnish greek style yoghurt, to serve
- Lemon syrup:
- Juice of 1 lemon
- 1⁄2 cup caster sugar
Method
- Preheat the oven to 160C. Grease a 25cm fluted ring tin.
- Place the butter and sugar in a large bowl and beat with electric beaters until light and creamy. Gradually add the eggs one at a time and vanilla and beat well.
- Sift the flour over the butter mixture and fold through, alternating with the combined milk and buttermilk. Mash the mango then fold into the cake mixture.
- Spoon the cake mixture into the tin, smoothing the surface with a palate knife. Bake for 1 hour or until cooked through then invert onto a cooling rack.
- While the cake is cooking make the lemon syrup. Place the lemon juice, sugar and 3⁄4 cup
- water in a small pan. Stir until sugar has dissolved then bring to the boil. Simmer for 10 minutes or until thickened and reduced.
- Transfer the warm cake to a serving platter and garnish with pistachio and extra sliced mango. Pour over the warm lemon syrup and serve with Greek yoghurt.
