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    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 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 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 HOMEMADE ACAI BOWL WITH MANGOES Serves: 1 About the Recipe As far as health food crazes go – few have been more popular in recent years than the beautiful, vibrant, exotic and above all – delicious - acai bowl. Acai berries originate from the amazon rainforests and are packed full of healthy antioxidants. Whilst they look amazing on any Facebook or Instagram feed, those suckers can set you back a pretty penny at any popular café – often priced at $12 or more. So, we’ve included our own ‘make it at home’ version to save you from paying top dollar. 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. Ingredients ½ cup frozen mixed berry 1 frozen banana, chopped 1 packet acai puree (or 3-4 tsp of acai powder) 3 tbsp. rolled oats 2/3 cups almond, rice or macadamia milk To garnish: ½ Kensington Pride mango, diced ½ punnet blueberries Toasted muesli (Pictured) coconut flakes, bee pollen, goji berries, buckinis, cacao nibs Preparation - Blend mixed berries, banana, acai puree or powder, oats and milk together until thick and smooth - Top with Kensington Pride mango, blueberries, muesli and anything else you want! Previous Next


    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


    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


    RECIPES USING KENSINGTON PRIDE MANGOES < Back KENSINGTON PRIDE MANGO SALSA Serves: 4 About the Recipe BY CHEF TOM WALTON Quick, easy, and oh so delicious, Chef Tom Walton's Kensington Pride mango salsa is perfect for your next catch up with friends. Ingredients 3 Kensington Pride mangoes, diced 2 Avocadoes, diced 1 Large red chili, finely diced Handful of coriander, roughly chopped Juice of 2 limes Corn chips, to serve Preparation Combine all the ingredients in a bowl and dive in with the corn chips. Previous Next


    RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO PANNA COTTA Serves: 6 About the Recipe 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. Ingredients 2 large Kensington Pride Mangoes 2 cups full fat cream 1 cup full fat milk 1 tbsp honey 1/4 cup sugar 5 cardamom pods, lightly bruised 1 tbsp powdered gelatine 2 tbsp boiling water Fresh blueberries & mint to garnish Preparation Combine the cream, milk, honey, sugar, and cardamom pods in a medium saucepan (we found the Essteele Per Vita 3.8L saucepan was the perfect size), and place on the stove over medium-high heat, stirring continuously. Remove from the heat just as it comes to the boil.In a separate bowl, sprinkle the gelatine over the boiling water and stir until dissolved. Add the gelatine mixture to the pot and stir to combine, then set aside for 30mins to cool slightly. 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, 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

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