Mango season has just started.
And Matt Palise visited Sunrise on Tuesday, sharing how to make a mini mango pavlova and a mango salad with Thai basil.
Visit Kensington Pride Mangos, here.
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Recipe below:
Kensington Pride Mango and Thai basil Salad
This vibrant Thai/Vietnamese-inspired salad is all about the crunch and Kensington Pride mango flavour
explosion!
INGREDIENTS⠀
-Salad-⠀
1 head butter lettuce, washed & dried thoroughly⠀
1-2 Lebanese cucumbers, sliced diagonally⠀
1 large Kensington Pride mango, sliced⠀
1 large avocado, sliced⠀
1 bunch Thai basil (about ¼ cup leaves)⠀
6 spring onions (scallions), finely sliced⠀
2 tbs roasted peanuts, roughly chopped⠀
2-3 tbs toasted flaked coconut⠀
Zest of 1 lime⠀
-Dressing-⠀
1 tbs sesame oil⠀
1 tbs tamari⠀
1 tbs pure maple syrup (OR 1 tsp brown sugar OR coconut sugar)⠀
Juice of 1 lime⠀
Pinch of chili flakes to your taste⠀
METHOD⠀
– Arrange the lettuce onto a large serving plate.⠀
– Add the cucumber, mango, and avocado, and then using your hands ensure all of the ingredients are evenly
placed throughout the salad.⠀
– Next top with the sliced spring onions (scallions), fresh Thai basil leaves, peanuts, toasted coconut, and fresh
lime zest.⠀
– Combine the dressing ingredients in a small jar and shake to combine.
– Pour the dressing over the salad just before serving. Enjoy!⠀
NOTE: To make a ‘meal of it’ you could serve this salad with grilled chicken, a squirt of kewpie mayo, and a sprinkle of sesame seeds.
Other great protein options are BBQ prawns, grilled steak, or BBQ/grilled tofu.
Mini Kensington Pride Mango Pavlovas
Serves 8
INGREDIENTS⠀
300mL thickened cream
8 meringue nests
1 Kensington pride mango, sliced into cubes
125g fresh raspberries
Pulp from 1-2 passionfruit
1/4 cup pistachios
METHOD: Place pistachios in a small saucepan over medium heat. Cook for a few mins until slightly brown, stirring often. Allow to cool then chop finely. Set aside. –
Use an electric mixture to beat cream until soft peaks form. – Fill each meringue nest with cream then equally distribute the mango, raspberries, passionfruit and pistachios.