USING KENSINGTON PRIDE MANGOES
About the Recipe
BY CLAUDIA BRICK.
Summer on a plate: Kensington Pride mangoes, lime and sweet corn are the heroes in this simple yet delicious slaw recipe.
½ green cabbage, very thinly sliced (about 2 cups worth)
1-2 carrots, finely julienned
1 Kensington Pride mango, peeled and finely sliced
1 cob of sweet corn
3-4 spring onions, finely sliced
3/4 cup coriander, chopped
½ cup Vietnamese mint (or regular mint), chopped
2 tablespoons sesame seeds, toasted
Zest and juice of 1 lime (at least 2 tablespoons juice)
1 tablespoon white sugar
1 teaspoon water
1 red chilli, finely chopped (seeds removed if you don’t want too much spice – taste the chilli first)
1 teaspoon fish sauce
1 ripe avocado
Boil the sweetcorn for 4 minutes, blanch under cold water then slice the kernels from the cob.
In a large bowl, combine the sliced corn, cabbage, carrots, mango, spring onion, herbs and sesame seeds.
To make the dressing, combine the lime zest, juice, water, sugar – stir to dissolve. Add the fish sauce and chilli. Pour over the salad and toss to combine
Serve up with avocado. It also goes well with rice and grilled meat or tofu.