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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

RECIPES USING KENSINGTON PRIDE MANGOES < Back MANGO CHOCOLATE POPSICLES Serves: 16 Mango Choc Pops About the Recipe 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. Ingredients For the popsicles 2 large Kensington Pride Mangoes (note: 1 mango makes 6-8 pops) 100g milk cooking chocolate 100g white cooking chocolate Sprinkles, dessecated coconut, or nuts (optional) to dip Equipment Non-stick baking paper Baking Tray Long wooden skewers Sharp knife Chopping board Microwave-proof bowl Spoon Dipping bowls Preparation For the frozen mango wedges Rinse the mango, then slice through the curvature of the fruit, either side of the pit.Cut each cheek into wedges by quartering lengthways, then remove the skin. The wedges need to be quite generous so slicing into thirds may be more appropriate depending on the size of the mango. Insert long wooden skewers into each mango quarter, then spread them evenly on a baking tray lined with non-stick baking paper. Freeze for 3-5 hours. To melt the dipping chocolate Once the wedges are frozen solid, prepare the melted chocolate. Break the milk cooking chocolate into chunks and place in a microwave-safe bowl. Heat on medium high for 1 minute, then stir. Repeat, heating at shorter intervals of 10 to 15 seconds, stirring in between. Continue until the chocolate has melted to a smooth consistency, taking care not to overheat it as this will burn the chocolate. Repeat this step for white chocolate. or the Mango Chocolate Popsicles Cover your workspace with non-stick baking paper. Set out separate dipping bowls of white chocolate, milk chocolate, and each of your dipping decorations (sprinkles, coconut and nuts work best), then remove the mango from the freezer. Working with one popsicle at a time, dip the mango into the chocolate, then coat with dipping decorations. Repeat using different combinations of chocolate and dipping decoration for each. Place this mango dessert on a plate to serve. Notes: If the mango pops become too soft to work with, return them to the freezer until solid again. Pops may also need to be returned to the freezer before serving. 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 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 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 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 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, 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 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 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 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