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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 MANGO GRANITA Serves: 4-6 About the Recipe As far as mango dessert recipes go, this mango granita has to be the lightest and coolest way to finish your meal. Serve it with our Mango, Melon and Mint Salad for a fresh twist. Ingredients 2 Mangos – Peeled and flesh chopped 1 cup caster sugar 1 cup water 1 Tbs Lime Juice Whipped cream and mint to serve Preparation Place mango and lime juice in a food processor or blender and puree until smooth. Set aside. In a saucepan over medium heat, combine the water and sugar, stirring until dissolved. Increase heat and bring to a boil. Boil for 1 minute, then stir in mango puree and remove from heat. Pour mixture into a 20cm x 30cm freezer tray and freeze for 1 hour. Whisk, making sure to scrape down the sides. Return to freezer and repeat process 2 more times. After 3rd whisk, return to freezer until firm (3-4 hours). To serve, scrape granita with a fork to create the consistency of shaved ice. Serve in chilled glasses with whipped cream and a sprig of fresh mint. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO AND CHICKEN NOODLE SALAD Serves: 4 About the Recipe For this light and refreshing mango salad, fragrant poached chicken combines with sweet mango and tangy dressing to make an easy meal the whole family will love. Ingredients 2 mangoes – thinly sliced 2 poached chicken breasts – meat shredded 250gm dried Vermicelli noodles 1 cup Coriander leaves 1 cup mint leaves 1 long red chilli – de-seeded and thinly sliced 4 green shallots – trimmed, thinly sliced ¼ cup toasted coconut (plus extra for garnish) ¼ cup chopped peanuts (plus extra for garnish) 2 limes – cheeks removed. Dressing ¼ cup lime juice 2 Tb Fish sauce 3 Ts soy sauce 1 Tb water 1 ½ Tb brown sugar 1 garlic clove – crushed Poached Chicken 2 chicken breasts 400ml Can coconut milk 5cm piece fresh ginger – thinly sliced 1 stalk lemongrass – bruised and thinly sliced zest of 1 lime 2Tb soy sauce 1Tb fish sauce (optoinal) Preparation For the Poached Chicken Combine all ingredients in a saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, turning occasionally, for 10 minutes or until chicken is just cooked through. Remove from heat. Set aside for 15 minutes to cool slightly. Transfer to a bowl. Cover with plastic wrap and place in the fridge for 1 hour to chill. Once cool, remove chicken from poaching liquid and shred meat. Combine with 3 Tb of poaching liquid and set aside. For the Dressing Combine all ingredients in a small bowl. Whisk until sugar desolves. Set aside. For the Salad Cook noodles in boiling water for 3 minutes or until just cooked. Drain and refresh under cold water. Combine noodles, chicken, herbs, chilli, shallots, coconut, peanuts, and 2/3 mango. Toss with 3 Tb of dressing until well combined. Place into serving bowls and garnish with remaining mango slices, coconut and peanuts. Serve with lime wedge and remaining dressing on the side. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back GRILLED MANGO CHEEKS WITH LIME YOGHURT AND SMOKY PAPRIKA Serves: 6-8 (as a side dish) About the Recipe This has got to be one of the simplest mango recipes around for savoury grilled mango cheeks! Featuring mangoes, lime, yoghurt, smoked paprika and coriander, it’s the perfect side dish for your barbeque favourites. Ingredients 4 Mangoes 2 limes 1/2 cup yoghurt Smoked Paprika and coriander leaves to serve. Preparation re-heat BBQ or grill pan or medium high heat. Slice mango cheeks away from pip, leaving skin on. Slice 1 lime in half. Place mango cheeks and lime slice side down onto hot grill and sear until caramelised and charred (about 4 mins). While mangos and lime are grilling, combine yoghurt with juice and zest of remaining lime. When mangoes and lime are cooked, squeeze grilled lime over mangoes and sprinkle with smoked paprika. Serve immediately with lime yoghurt on the side. Recipe Variation For a sweet variation of this mango recipe, brush grilled mangoes with frangelico (or liquor of choice), sprinkle with cinnamon and serve with honey spiked mascarpone. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO LEATHER (2 INGREDIENTS!) Serves: 6 roll ups About the Recipe With just two ingredients, this mango leather is perfect for lunchboxes and just like a Roll-Up! Cook time: 2 - 2.5 Hours Prep time: 10 minutes Ingredients 3 Kensington Pride Mangoes - Flesh 1/3 Cup strawberries- Halved Preparation Preheat oven to 80 degrees Celsius. Cut the cheeks of the mangoes around the pip and remove the skin. Using a food processor, place mango flesh and strawberries in and blend to a paste. Try not to have any thick chunks of any fruit! On a lined baking tray, pour the mixture and spread out evenly. Try for 1/2 a cm in height. Leave to bake for 2 hours. Check on whilst baking. When the entire mixture is dry, take out of the oven and leave to slightly cook (so you’re able to roll!) Cut the mango into long strips and begin to roll each individual piece. Store in the fridge and take to work or pack in your kid’s school lunch boxes! 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 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

TREAT YOURSELF TO AUSTRALIA'S FAVOURITE MANGO GET KENSINGTON PRIDE MANGOES header bar Kensington Pride Mangoes: AUSTRALIA'S favourite MANGO Since 1888 Sweet, aromatic, juicy and iconic… Australia’s most popular mango variety, the Kensington Pride, was discovered in Bowen, QLD, in the late 1800s and has been sought out by mango lovers far and wide ever since for its unique flavour! If you want to know more about these thirst quenching Kensington Pride mangoes and the legends that grow them, you’ve come to the right place. FIND OUT MORE HOW TO SELECT, SLICE & STORE YOUR KENSINGTON PRIDE MANGOES HOW TO Kensington Pride Mango RECIPES for summertime cook ups Whether you're having a Sunday bbq, a summer holiday by the sea or prepping your Christmas lunch, we have you covered. Kensington Pride mangoes make any recipe seasonal with a dash of sweetness and just that little bit fancy. Get ready for drooling mouths and the expected 'oh my goodness I LOVE the mangoes in this!' ​ You're welcome. RECIPES MEET OUR Kensington Pride GROWERS MEET OUR GROWERS FIND KENSINGTON PRIDE MANGOES IN STORES NOW! WHERE TO BUY

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 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 KENSINGTON PRIDE MANGO COCONUT POPSICLES These Kensington Pride mango coconut popsicles are the tropical healthy treat you've been waiting for. FROZEN MANGO MARGARITA 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. Recipe by Andrea Love KENSINGTON PRIDE MANGO SALSA Quick, easy, and oh so delicious, Chef Tom Walton's Kensington Pride mango salsa is perfect for your next catch up with friends. KENSINGTON PRIDE MANGO, LIME & TOASTED COCONUT SMASHED PAVLOVA WITH WHITE CHOCOLATE Top your pavlova with sweet and juicy Kensington Pride mangoes for the ultimate iconic Australian dessert. Add white chocolate, lime and toasted coconut to really take things next level. Recipe by Ashley Alexander of Gather & Feast. SUMMER KENSINGTON PRIDE MANGO, LIME & SWEET CORN SLAW Summer on a plate: Kensington Pride mangoes, lime and sweet corn are the heroes in this simple yet delicious slaw recipe. Recipe by Claudia Brick INDIAN CHICKEN BURGERS WITH MANGO AVOCADO SMASH Featuring fresh Australian mangoes and a hint of Indian spices, these Indian Chicken Burgers with Mango Avocado Smash will be a new family favourite. KIDS MANGO JELLY POTS 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. MANGO LEATHER (2 INGREDIENTS!) With just two ingredients, this mango leather is perfect for lunchboxes and just like a Roll-Up! MANGOMISU MANGO TIRAMISU Love tiramisu? This Mangomisu (mango tiramisu) take on the classic might just be better than the original! MANGO PANNA COTTA Mango Panna Cotta is your new favourite springtime dessert! In-season Kensington Pride Mangoes, honey, and a hint of cardamom star in this creamy treat that’s surprisingly simple to make. MANGO CHOCOLATE POPSICLES These Mango Chocolate Popsicles are simple, delicious, and a lot of fun to make. A healthier alternative to ice cream, they’re the perfect mango dessert or treat for warmer weather, and a great activity to keep the kids entertained during school holidays. MANGO PINA COLADA JELLY This Mango Pina Colada Jelly makes a fun and deliciously show-stopping dessert, and can be made with or without a boozy twist! MANGO HALLOUMI SALAD This warm mango salad recipe is the perfect meat-free Monday meal for Spring. PRAWN TACOS WITH MANGO SLAW These Prawn Tacos with Mango Slaw are a delicious, quick, and easy way to cater for a crowd (simply double the recipe!). Once the tacos are ready to assemble, serve it all up and let everyone build their own! WARM MANGO SALAD: MANGO, CAULIFLOWER & COCONUT CURRY RICE RECIPE BY EAT PRAY WORKOUT This warm mango salad recipe is the perfect meat-free Monday meal for Spring. MANGO GLAZED LAMB SKEWERS This delicious mango recipe featuring kensington pride mangoes and Aussie lamb makes a great center piece for barbecue season! Pair it with our Herby Mango Cous Cous Salad for the perfect mango feast. MANGO, MELON AND MINT SALAD This versatile mango salad recipe is a refreshing accompaniment to both sweet and savoury dishes. MANGO GREEN SMOOTHIE 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. MANGO GRANITA As far as mango dessert recipes go, this mango granita has to be the lightest and coolest way to finish your meal. Serve it with our Mango, Melon and Mint Salad for a fresh twist. MANGO AND CHICKEN NOODLE SALAD For this light and refreshing mango salad, fragrant poached chicken combines with sweet mango and tangy dressing to make an easy meal the whole family will love. MANGO BREAKFAST SMOOTHIE A delicious and healthy breakfast smoothie. MANGO AND TUMERIC LASSI 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. HERBY MANGO COUS COUS SALAD 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. GRILLED MANGO CHEEKS WITH LIME YOGHURT AND SMOKY PAPRIKA This has got to be one of the simplest mango recipes around for savoury grilled mango cheeks! Featuring mangoes, lime, yoghurt, smoked paprika and coriander, it’s the perfect side dish for your barbeque favourites. MANGO SMOOTHIE BOWL 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. COCO-MANGO CHIA PUDDING This chia pudding recipe is not only perfect for breakfast or dessert during the hot summer months, but also happens to be simple to make and super healthy. GRILLED MANGO, BUFFALO MOZZARELLA & BALSAMIC GLAZE This is a dish that toes the line between sweet and savoury to perfection. Simple and quick to prepare, it's guaranteed to impress as an entrée at any dinner party or summertime gathering. CHICKEN TACOS WITH MANGO-AVO SALSA One of our favourite recipes to enjoy on a hot summer night – particularly when eaten outdoors and shared with friends and family. HOMEMADE COCO-MANGO POPSICLES This simple recipe is both creamy and refreshing and perfect for an after school (or work) snack. HOMEMADE ACAI BOWL WITH MANGOES The best thing about acai bowls is that they taste amazing topped with any seasonal fruit. During summer, we love to serve ours with fresh mango, blueberries and any kind of crunchy muesli. RAW MANGO CHEESECAKE A delicious mango, coconut and passionfruit summery dessert. MARIE'S MANGO SALAD Marie's (from Manbulloo) favourite summer Kensington Pride Mango Salad! When you think Aussie summer – what flavours would you rather combine than mango, prawns, avocado and macadamias?

RECIPES USING KENSINGTON PRIDE MANGOES < Back RAW MANGO CHEESECAKE Serves: 8 About the Recipe A delicious mango, coconut and passionfruit summery dessert. Ingredients Base 1 cup desiccated coconut 1 cup pecan nuts 5 large medjool dates, or use smaller pitted dates, just increase the quantity slightly Filling 1 cup coconut cream ¼ cup maple or rice syrup 1 teaspoon agar agar powder 2 tablespoon water ½ cup soaked and drained cashew nuts 2 cup fresh mango pieces and 1 C for decoration pinch of salt ½ teaspoon vanilla juice of 1 small lemon Preparation Base: Grind the coconut and dates in food processor until the coconut starts to release its oil – about 3 - 4 minutes – then add the pecans only pulsing briefly as they can easily turn into a nut butter. Remove and press flat into a round glass baking/pie dish of aprox 25cm / 9.8inch diameter and put into the freezer Filling Combine the coconut cream and syrup in a small saucepan and heat till simmering Stir the agar agar powder into the water and then stir this mixture into the hot coconut cream mixture, bringing it to the boil for a minute and stirring all the time Add the drained cashews, the 2 cups of mango, salt, vanilla and lemon juice to a high powdered blender and pour in the warm coconut cream mixture from the saucepan Blend together till silky smooth Pour the mixture onto the frozen crumb base and refrigerate overnight or for at least 5 or 6 hours. Remove from refrigerator and top with chopped mango and passion fruit Slice with a warm knife Variation: use a tablespoon of grated ginger in the crust for the cheesecake Previous Next