Here are some more outrageous ways to make your common mango fruit into a world-class beverage and other recipes.

 

 

Mango sprinkler

Recipe for 6 servings:

4 cups of fresh mango juice

2 teaspoons grated mango rind

1 teaspoon lime or lemon rind

½ cup sugar

2 teaspoons honey

Water

 

Preparation:

Bring the sugar and water to boil in a saucepan, stir constantly until the sugar dissolves. Remove from heat and stir the other ingredients. Pour the mixture through a strainer into a pitcher or a jug. Discard the rinds and serve with snacks.

 

Mango sundae

Recipe for 2 servings:

2 ripe mangoes (peeled and finely chopped)

2 bananas (finely chopped)

1 whole pineapple (peeled and chopped)

1 tablespoon lemon juice

1 scoop vanilla ice cream

1 teaspoon sugar

1 cup mangoes juice

Preparation:

Combine the mangoes and bananas in a blender and blend. Pour into a jug and stir the juices. Place the vanilla ice cream in a dish and pour the mango mixture over it. Chill and serve.

 

Mango chicken breast

Recipe for 4 servings:

4 boneless chicken breasts (halved)

1 cup mango juice

4 tablespoons olive oil

2 garlic cloves (crushed)

4 red peppers (crushed)

1 bunch basil leaf (shredded)

1 small bunch mint leaf (shredded)

2 onions (crushed)

½ teaspoon curry

½ teaspoon thyme

2 green peppers (crushed)

2 teaspoons brandy

Salt and maggi to taste

Preparation
make a marinade by combining the mango juice, brandy, olive oil, garlic, onion, peppers, curry, thyme, salt, maggi and the shredded leaves together. Process everything until smooth.

 

Meanwhile, rinse the chicken under cold water. Place in a large re-sealable plastic bag, pour in the marinade, seal the bag tightly, pour in the marinade and remove any excess air, place the bag in a bowl and refrigerate for two hours, turning occasionally. Remove the chicken breast from the bag and pour the marinade into a small saucepan. Bring to boil over high heat for one minute. Grill the chicken breast until the meat is firm and the juices run clear. Keep turning and basting with marinade for 8 to 12 minutes. Once halfway through the grill, – remove from grill and serve.

 

 

 

Mango pudding

Recipe for 2 servings:

4 mangoes (ripe, peeled and sliced)

4 teaspoons baby cereal

6 tablespoons unsweetened yoghurt

1 tablespoon sugar

Preparation:

Place all the ingredients in a blender goblet and blend until a smooth puree is formed. Add extra cereal, if the mixture is watery. Serve as yoghurt pudding after refrigerating.

 

Mango ice cream

Recipe for 10 servings:

12 ripe mangoes (peeled and pitted)

2 cups heavy cream

1 cup icing sugar

3 tablespoons lemon juice

1 cup condensed milk

½ teaspoon salt

2 tablespoons grated lemon rind

Preparation:

Mash the mangoes into a smooth puree. Whip the cream with the sugar and pour into a large bowl. Combine the mango puree, lemon rind and juice, milk and salt. Fold in the whipped cream, mix thoroughly and pour into cups. Freeze and serve chilled as ice cream.

 

Mango drink

Recipe for 10 servings:

3 tablespoons honey

Little sugar to taste

Water

2 lemons (halved)

3 cups ripe mango juice

Preparation:

Combine the juice with honey sugar and water, stir, until the sugar dissolves. Add the halved lemon and serve chilled.