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RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO BREAKFAST SMOOTHIE Serves: 2 About the Recipe There's no more delicious way to start your day than with this healthy mango breakfast smoothie. Ingredients 1 medium banana – sliced 1 mango – peeled and diced 1 cup natural yogurt 2 Tbs honey or maple syrup 1 cup milk 1 teaspoon ground cinnamon (optional) 1 cup ice (optional) Preparation Diced fresh mango Blueberries Toasted Muesli Ground cinnamon Combine all ingredients to blender and blend until smooth. Pour into glasses and serve with desired fixings. 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 COCO-MANGO CHIA PUDDING Serves: 1 About the Recipe 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. Chia seeds have received a lot of attention in recent years for their ‘superfood’ status and popularity among health-conscious consumers. In fairness, chia sees are a great source of fibre, plant protein, Omega-3 fatty acids and other essential nutrients such as calcium, magnesium and phosphorous. The little suckers have also been linked to reducing the risk of heart disease and diabetes. A fun fact about chia seeds is that they can absorb over 10 times their weight in water - which makes them perfect for healthy breakfast pudding or dessert recipes such as this. Ingredients 1 cup coconut milk (can substitute for almond, macadamia or rice milk) 4 tbsp chia seeds 1 tbsp honey or rice malt 1/2 tsp vanilla extract 1 fresh Kensington Pride mango, peeled and diced 1 passionfruit Coconut chips Preparation Add chia seeds to a mixing bowl or Tupperware container. Slowly stir in the coconut milk, honey and vanilla extract. Cover with lid or cling wrap and place in fridge for at least 2 hours to set. Dice Kensington Pride mango. To serve, layer chia mixture with died mango pieces and top with coconut chips and passionfruit pulp. 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 INDIAN CHICKEN BURGERS WITH MANGO AVOCADO SMASH Serves: 6 About the Recipe Featuring fresh Australian mangoes and a hint of Indian spices, these Indian Chicken Burgers with Mango Avocado Smash will be a new family favourite. Ingredients Chicken Burgers 500gm Chicken Mince 1/2 Cup Coriander leaves + extra to serve 2-3 Tbs Korma Curry Paste 2ts salt 1 Egg 1/2 Cup Bread Crumbs 1 Tbs oil Mango Avocado Smash 1 Mango - Peeled and roughly chopped 1 Avocado - Roughly chopped 1/4 Cup Coriander Leaves 2Tbs Lime Juice 1/2 ts Salt Mint Raita 1 1/2 Cups Natural Yogurt 1/4 Cup Mint Leaves To Serve 6 Brioche Burger Buns 1 Carrot Grated 1/2 Small Red Onion - Finely sliced and soaked in cold water Lettuce Preparation For the Chicken Burgers Combine all ingredients except oil and mix well to combine. Divide into 6 equal patties. Heat oil in a frypan over medium high heat. Cook patties in batches until golden on outside and cooked through (about 5 mins each side). For the Raita In a blender or food processor, blitz yogurt and mint until mint is finely chopped. Set aside until ready to serve. For the Mango Avocado Smash Combine all ingredients and gently stir to combine. To Serve Lightly toast burger buns in pan or toaster. Serve burgers topped with Mango Avocado smash, raita and fixings of choice. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back PRAWN TACOS WITH MANGO SLAW Serves: 4 About the Recipe 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! Ingredients For the prawns 300g green prawns – peeled 3 Tbs smoky paprika 1 tsp salt 1 Tbs vegetable oil 1 lime – juiced 8 soft tortillas For the mango slaw 2 Mr KP Mangoes – peeled and diced 1/4 small red cabbage – thinly shredded 1 mild red chilli – thinly sliced 1 mild green chilli – thinly sliced 1 cup coriander leaves 1 orange – juice + 1 tsp zest 2 Tbs olive oil1 lime – juicedSalt and Pepper to taste Preparation For the mango slaw Combine the diced Mr KP Mangoes, shredded red cabbage, sliced chilli and half the coriander in a salad bowl, and toss to combine. Cover and set aside until ready to serve. In a small bowl, whisk together the orange zest, orange juice, lime juice and olive oil, then season to taste. When ready to serve, pour the dressing over the slaw and toss until well combined. Garnish with the remaining coriander. For the prawns Toss the prawns in a bowl with the smoky paprika and salt. Heat the oil in a large frying pan over high heat. Fry the prawns, turning once until cooked through (about 1 minute each side). Remove from the heat and stir the lime juice through. Heat tortilla according to instructions. To assemble, place several prawns on a tortilla, and top with the mango slaw and a squeeze of lime. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back WARM MANGO SALAD: MANGO, CAULIFLOWER & COCONUT CURRY RICE RECIPE BY EAT PRAY WORKOUT Serves: 6 About the Recipe This warm mango salad recipe is the perfect meat-free Monday meal for Spring. Ingredients 1 cup cooked brown rice 1.5 tbs curry powder (this has a bit of a bite to it so I would just use ¾ tbs if making for kids) 1 cup lite coconut milk 2 Kensington Pride mangoes, diced 1cm cubes 1 can chickpeas, drained and rinsed 1 cup cauliflower, chopped into small florets 3 spring onions, chopped finely 1 tbs garlic infused olive oil (you can also use 1 tsp garlic and normal olive oil if you prefer) ¼ cup coriander 1 cup baby spinach crushed peanuts lime juice and salt, to taste Preparation Take the cooked rice and in a pot stir through the coconut milk, chickpeas and curry powder, heating on the stove until warmed through. Add olive oil (and garlic if using it instead of garlic infused olive oil) to a frying pan on medium heat. Then add cauliflower and spring onions and stir occasionally until browned and cooked through. Empty the contents of the frying pan into the pot of rice, add in the coriander and lightly stir to combine. Place spinach on a platter and cover the base. Then spread over the contents of the rice pot. Top with mangoes, crushed peanuts and your desired amount of lime juice and salt. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back HOMEMADE COCO-MANGO POPSICLES Serves: 6 About the Recipe One of the great things about an Aussie summer is that we’re spoilt for choice when it comes to the availability of delicious tropical fruits. The coconut and mango flavour combo is one of our favourites – especially when it comes to frozen treats! This simple recipe is both creamy and refreshing and perfect for an after school (or work) snack. Fruit-based popsicles are not only super tasty and easy to make – they’re also a healthy alternative to most frozen after-school snacks. We recommend making this recipe with the kids help – that way they can take the reins after the first batch as we can guarantee they’ll want seconds! You can add a squeeze of honey to the mixture for a little extra sweetness or dip the popsicles in desiccated coconut or coconut chips after removing from the mould for added crunch! Ingredients 1 can coconut milk 2 Kensington Pride mangoes, peeled and diced 1 tsp vanilla essence 2 tsp maple syrup Preparation Whiz up mango diced pieces until smooth. Mix vanilla, maple syrup and coconut milk in a mixing bowl. Pour mixture in popsicle moulds, starting with mango then coconut mixture for a marble effect. Place a popsicle stick in the centre of each mould. Place in freezer overnight to set. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back SUMMER KENSINGTON PRIDE MANGO, LIME & SWEET CORN SLAW Serves: 8 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. Ingredients 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 Preparation 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. Previous Next

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO, MELON AND MINT SALAD Serves: 4-6 About the Recipe This versatile mango salad recipe is a refreshing accompaniment to both sweet and savoury dishes. Ingredients 2 Mangoes 1 Cantalope 1 Honeydew Melon 1/2 watermelon 1/2 cup mint leaves Balsamic Vinegar (optional) Whipped cream and Mango Granita to serve (optional) Preparation Using a melon baller, scoop out cantaloupe, honeydew, watermelon and mango. Combine in a large bowl and toss with mint leaves and balsamic vinegar (if using). Serve alongside Mango granita and whipped cream. Notes: Can be prepared up to 1 day ahead. Simply reserve mint until ready to serve. Recipe Variation For a nice savoury variation to this mango salad recipe, replace balsamic vinegar with a sprinkle of chilli powder and salt flakes, and the mint with coriander leaves and lime zest. Serve as a side dish to grilled fish or fried halloumi cheese. 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