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RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGOMISU MANGO TIRAMISU Serves: 6-8 About the Recipe Love tiramisu? This Mangomisu (mango tiramisu) take on the classic might just be better than the original! Made with fresh Australian mangoes, this mangomisu mango tiramisu recipe makes a sweet end to dinners at home, and is perfect for picnics when made in individual glass jars with lids. Ingredients 250gm Mascarpone 1 Cup Thickened Cream 3 Eggs - Separated 1/2 Cup Caster Sugar + 2Tbs extra 1 Cup Pineapple Juice 1/4 Cup Spiced Rum (optional) 30 Sponge Finger Biscuits 2 Cups Mango Puree 6-8 glasses to serve To Serve 2Tbs Ground Cinnamon 1Tbs Ground Nutmeg Preparation Place egg yolks and 1/2 cup sugar in a bowl and beat with an electric whisk until pale and fluffy (about 5 mins). Fold mascarpone and half the rum into egg mixture until well combined. In a second bowl whisk cream until soft peaks. Gently fold cream into mascarpone mixture until just combined. In a third bowl, whisk the egg whites and remaining sugar until soft peaks form. Gently fold into mascarpone cream mixture until just combined. Combine pineapple juice and remaining rum and soak sponge fingers. Peel, de-stone and roughly chop the mangoes, then purée in a blender until smooth. In serving glasses layer some of the mascarpone cream mixture followed by a layer of soaked sponge fingers and some mango puree. Repeat layers and finish with a final layer of mascarpone cream. Cover with clingfilm and refrigerate until set (at least 4 hours or ideally overnight). To serve, sprinkle with spice mix. Tips Be careful not to over mix the mascarpone cream mixture to keep it as light as possible. This mangomisu mango tiramisu recipe can be made up to a day ahead and stored covered in the fridge. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back KENSINGTON PRIDE MANGO, LIME & TOASTED COCONUT SMASHED PAVLOVA WITH WHITE CHOCOLATE Serves: 8 About the Recipe BY ASHLEY ALEXANDER OF GATHER & FEAST Top your pavlova with sweet and juicy Kensington Pride mangoes for the ultimate iconic Australian dessert. In this pavlova recipe, Gather and Feast's Ashley Alexander has added white chocolate, lime and toasted coconut to really take things next level. Preparation time: 30 minutes Cooking time: 2 hours + cooling time overnight Dietary: Gluten-free Ingredients Meringue 6 egg whites (225ml in total) 1 3/4 cups castor sugar 1 teaspoon vinegar (white wine or apple cider or you could use lemon juice) Creme Fraiche Cream 400ml whipping cream/thickened cream 200ml crème fraîche 2 tablespoon castor sugar 1 tablespoon vanilla bean paste or vanilla extract Toppings 3 Kensington Pride mangoes Sliced Zest of 2 limes 1/4 cup toasted coconut flakes 50g white chocolate, finely chopped Preparation Meringue Preheat your oven to 150°C/300°F (fan forced oven). Whip the egg whites on medium speed in a large clean bowl using a stand mixer or hand beaters. Whip the egg whites until soft peaks form (2-3 minutes). Gradually add the sugar to the egg whites (whipping the whole time) by adding 1 tablespoon at a time, waiting 20-30 seconds between each addition. Once all the sugar is incorporated whip the mixture on medium speed for 6 minutes. Next, add the vinegar or lemon juice and beat for a further 3-4 minutes. The final egg white mixture should be really thick and glossy. When you rub the mixture between your fingers there shouldn't be any grit from the sugar. If there is, whip the mixture for a few more minutes to ensure all of the sugar has dissolved. Line a large baking tray with baking paper. Scoop the meringue into a large mound in the centre of the tray. Shape the meringue into a round shape on the tray and spread out lightly with a spatula. Using the spatula around the outside of the meringue, create sweeping up motions to create a rounded and tall edge. Place the tray into the preheated oven and lower the temperature to 110°C/230°F (fan forced oven). Bake for 2 hours. Turn the oven off and leave the meringue in the oven with the door closed to completely cool. This step is very important, don't be tempted to remove the meringue any earlier. Leaving it overnight is a great way to ensure it’s completely cooled. Otherwise, 4-5 hours should be enough. Remove the meringue from the oven once it is cool. To Assemble Whip the cream, crème fraîche, sugar, and vanilla until stiff peaks form. Whip on a low to medium speed or by hand, ensuring the cream stays smooth and doesn’t curdle or overmix. Smash the top of the meringue and set aside a few of the smashed pieces to add to the cream later. Dollop the vanilla cream over and into the meringue. Top with the smashed meringue pieces, sliced mangoes, lime zest, toasted coconut, and finely chopped white chocolate. Serve after assembling and enjoy. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back KENSINGTON PRIDE MANGO COCONUT POPSICLES Serves: 6 About the Recipe These Kensington Pride mango coconut popsicles are the tropical healthy treat you've been waiting for. Ingredients 4-5 ripe Kensington Pride mangoes, crushed 1 cup vanilla coconut yoghurt (divided) ¼ cup macadamia nuts, chopped Preparation Blend half of the crushed mango with half a cup of the coconut yoghurt Stir the chopped macadamia nuts into the remaining coconut yoghurt Layer the three mixtures into popsicle moulds: Crushed mango, Blended mango and coconut yoghurt, then coconut yoghurt and macadamia nuts. Repeat until moulds are full…swirl if desired. Freeze for 5+ hours Tips Choose ripe Kensington Pride mangoes Add some maple syrup to the coconut yoghurt and macadamia nut mixture if you like things on the sweeter side. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO GREEN SMOOTHIE Serves: 2 About the Recipe Featuring mango, ginger, spinach, mint, banana, and orange, this mango smoothie is packed full of goodness! Perfect to get your morning off to a good start, or as a healthy snack. Ingredients 1 medium banana – sliced 1 mango – peeled and diced (plus extra to serve) 1 cup baby spinach leaves handful of mint leaves 2 ts fresh grated ginger 2 cups orange juice 1 cup ice (optional) Desiccated coconut and mint leaves to serve Preparation Combine all ingredients in a blender and blend until smooth. Pour into glasses, top with coconut, mango and extra mint, and serve. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back GRILLED MANGO, BUFFALO MOZZARELLA & BALSAMIC GLAZE Serves: 4 About the Recipe This is a dish that toes the line between sweet and savoury to perfection. This traditionally Italian recipe is usually served with peaches rather than mangoes, but the formula of the dish works beautifully with the sweetness of seasonal, ripe Kensington Pride mangoes. This recipe is simple and quick to prepare and is guaranteed to impress as an entrée at any dinner party or summertime gathering. You can also play around with ingredient substitutes until the cow’s come home. We’ve used thyme and walnuts this time, but the recipe also works well with rosemary or basil leaves and pine nuts. Ingredients 3-4 ripe Kensington Pride mangoes 8 slices fresh buffalo mozzarella 3/4 cup walnuts 1 bunch thyme 2 tbsp coconut sugar 1 tbsp balsamic glaze 1 tbsp olive oil Preparation Hold each Kensington Pride mango length ways and slice down each side as close to the seed as possible. Brush the mango flesh of each cheek with coconut sugar. Heat olive oil in a non-stick grill pan. Place mango cheeks on grill pan and cook for approximately 10 minutes on medium heat or until golden brown. Top with buffalo mozzarella, walnuts and thyme. Drizzle with balsamic glaze to serve. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back FROZEN MANGO MARGARITA Serves: 1 About the Recipe BY ANDREA LOVE. Cool, refreshing, and completely delicious, this Frozen Mango Margarita recipe is the perfect way to end the week. Check out the method for an alcohol free version. Ingredients 1 Kensington Pride mango, cut into chunks and frozen Salt (or chilli salt) 60mL Blanco tequila 30mL Triple Sec 15mL fresh lime juice A wheel of lime to garnish Preparation Run the cut side of a piece of lime along the rim of your glass and dip into salt. In a blender add frozen mango, tequila, triple sec and lime juice. Blend until smooth. Pour into prepared glass and garnish with a wheel of lime. A zero proof version: Take out the tequila and replace the triple sec with orange juice. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back KIDS MANGO JELLY POTS Serves: 6-8 jelly pots About the Recipe Featuring fresh Kensington Pride mangoes, these Kids Mango Jelly Pots are a cinch to make – you’ll love them just as much as the kids do! Perfect for dessert or a cool snack. Ingredients 2 Cups Mango Puree (flesh from about 3 mangoes) 1 Lime - Juiced 1 cup Orange Juice 1/2 Cup Caster Sugar 2 Tbs Powdered Gelatin 1 1/2 Cups Water - at room temperature 6 - 8 small ramekins or glasses Preparation Puree mangoes, orange juice and lime in a food processor or blender until smooth. Pour puree into a medium saucepan and add sugar. Stir mixture over medium heat until sugar dissolved and bring to a simmer. While the mango mixture heats, sprinkle gelatine over water and allow to hydrate before whisking to combine. Stir gelatine mixture into hot mango mixture and whist until gelatine is completely dissolved and combined. Pour jelly into jelly pots, cover and refrigerate at least 4 hours or until set. Serve with cream and diced mango. Notes: Jelly pots will keep covered in the fridge for 3-4 days. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back HERBY MANGO COUS COUS SALAD Serves: 4 (as a side) or 2 (as a main) About the Recipe This mango salad recipe is quick and easy to make as the perfect side dish to accompany our Mango Glazed Lamb Skewers, and is simple to adapt for a delicious light mango salad meal for two. Ingredients 1 1/2 Cups Cous Cous 1 1/2 Cups Water 1Tbs Olive Oil (plus extra to serve) 1 ts Salt 1 Mango – flesh removed and diced 2 cups loosely packed herbs – parsley, mint, coriander 1/3 cup flaked almonds – toasted 1 Lemon – zest and juice Preparation Place water and salt in a small saucepan and bring to a boil. Remove from heat and stir in cous cous and oil. Cover and set aside for 5 minutes until liquid is absorbed. Fluff with a fork to separate. Meanwhile, toast almond in a pan over medium heat until lightly golden. Remove from pan and set aside to cool. In a serving bowl combine cous cous, diced mango, almonds, herbs and lemon juice. Gently stir to combine and drizzle with olive oil. Serve with mango glazed lamb skewers. Recipe Variation Add two cups of mixed lettuce to turn this into a mango salad meal for two. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO SMOOTHIE BOWL Serves: 1 About the Recipe This divine mango smoothie bowl recipe, featuring mangoes, bananas, coconut and honey, is as delicious as it is beautiful. It’s just one of many mango smoothie recipes you’ll find on this site. Ingredients 1 cup frozen mango, sliced 1 small frozen banana, sliced 1 tsp honey 1 cup unsweetened coconut milk (or coconut water) Preparation In a blender, combine mango, banana, honey and coconut milk (or coconut water) and blend until smooth. Pour into a chilled bowl and top with desired fixings. Serve immediately. To serve diced fresh mango, sunflower seeds, papitas toasted, coconut seasonal fruits, sliced or diced — blood orange and blueberries make great pairings with mango Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO GLAZED LAMB SKEWERS Serves: 4 About the Recipe This delicious mango recipe featuring kensington pride mangoes and Aussie lamb makes a great centerpiece for barbeque season! Pair it with our Herby Mango Cous Cous Salad for the perfect mango feast. Ingredients Lamb Skewers 500gm Lamb Leg – Cut into 2cm dice 1 yellow capsicum – de-seeded and cut into 2cm squares 2ts Salt 2Tbs Olive Oil Mango Glaze (for basting and extra to serve) Skewers (metal or wooden) Mango Glaze 1 mango – flesh removed and roughly chopped 1 hot chilli – de-seeded and chopped 1 lime – zest and Juice 8-10 mint leaves pinch of salt 1 ts grated ginger 1 Tbs honey Preparation For Lamb Skewers If using wooden skewers, soak in hot water for 1 hour to prevent burning when grilled. Dice lamb and place in a bowl with salt. Set aside for 15 mins. Pre-heat BBQ or grill pan over medium high heat. Thread lamb and capsicum onto skewers, alternating between meat and vegetable. Brush with oil and cook, basting with mango glaze until cooked through and glaze is sticky and caramelised (3-4 minutes each side for medium or until cooked to your liking). Serve with herbie mango couscous and extra mango sauce on side. For Mango Glaze Combine all ingredients in a food processor or blender. Blitz until pureed and well combined. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO AND TUMERIC LASSI Serves: 2 About the Recipe Known for its healing properties, turmeric adds a superfood twist to this mango classic. Combining mango, yoghurt, honey, milk & turmeric, it’s a simple Mango Lassi recipe the whole family will love. Ingredients 2 Mangoes – peeled and sliced 1 cup natural yogurt 1 cups milk 2 tbs honey 2 ts ground turmeric Preparation Combine all ingredients in a blender and blend until smooth.Pour into glasses, top with natural yogurt and sprinkle with ground turmeric to serve. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MARIE'S MANGO SALAD Serves: 8 About the Recipe Over the years, Manbulloo’s Managing Director Marie Piccone has had many opportunities to perfect this seasonal, summer salad. When you think Aussie summer – what flavours would you rather combine than mango, prawns, avocado and macadamias? Ingredients For the salad 12 large tiger prawns, cooked and peeled 1 Kensington Pride or R2E2 mango, peeled and diced 1 Hass avocado, peeled and diced 1/3 cup macadamia nuts 1 red onion, thinly sliced A few handfuls of fresh lettuce leaves of your choice 1 red capsicum 1 punnet cherry tomatoes, halved 150g fetta, crumbled For the dressing ¼ cup red wine vinegar ½ cup extra virgin olive oil 1 tbsp honey 1 lemon rind finely grated Preparation Arrange salad leaves in a large serving bowl. Layer with prawns, mango pieces, capsicum, cherry tomatoes, onion, macadamia nuts and fetta. Whisk dressing ingredients together and drizzle over salad. Previous Next