Mango Toast with Hazelnut-Pepita Butter

Mango Toast with Hazelnut-Pepita Butter

Course Breakfast
Cuisine Modern Australian
Servings 4

Ingredients
  

  • 1 cup blanched hazelnuts
  • 1 cup raw pumpkin seeds pepitas
  • kosher salt
  • 1/4 cup freeze-dried blueberries or substitute for 2 tablespoons of raw sugar
  • 2 teaspoons mild red pepper flakes such as Aleppo-style or Urfa pepper
  • 4 slices sourdough bread toasted
  • 2 tablespoons extra-virgin olive oil plus more for drizzling
  • 2 large ripe mangoes peeled sliced
  • honey for serving
  • Flaky sea salt

Instructions
 

  • Preheat oven to 180°. Toast hazelnuts on a rimmed baking sheet tossing once, until golden brown, 20–25 minutes.
  • Meanwhile, toast pumpkin seeds on a separate baking sheet, tossing once, until just beginning to brown in a few spots and very fragrant, 14–16 minutes.
  • Let hazelnuts and pumpkin seeds cool. Purée in a food processor until a smooth paste forms (this will take several minutes and you will need to scrape down sides a few times.) Taste and season hazelnut–pumpkin seed butter with kosher salt.
  • Finely grind blueberries, red pepper flakes, and a pinch of kosher salt in spice mill or with mortar and pestle. Drizzle toast with 2 Tbsp. oil and spread 2 Tbsp. hazelnut–pumpkin seed butter over each. Top with mango; drizzle with honey and oil. Sprinkle with blueberry–red pepper mixture and sea salt.
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Posted on Categories Mango

MANGO CHEESECAKE JARS

MANGO CHEESECAKE JARS

Course Dessert
Cuisine Modern Australian
Servings 3 jars

Ingredients
  

FOR THE BISCUIT BASE

  • 100 g digestive biscuits
  • 40 g Butter melted

FOR THE CHEESECAKE FILLING

  • 150 grams cream cheese room temperature
  • 85 ml whipping cream full fat
  • 160 ml mango puree
  • 140 g melted white chocolate
  • 3/4 tablespoon lemon juice
  • 2 cups mango chunks
  • Mint leaves for garnishing
  • few drops of orange edible colour optional

Instructions
 

  • Put the biscuits in a zip lock bag and crush the biscuits by rolling a rolling pin over it. Remove the crushed biscuits into a bowl and mix it with melted butter
  • Put this biscuit mixture at the base of every jar. Press with a spoon while adding the crushed biscuits to the bottom of the jars. Refrigerate for 10 mins
  • In another bowl, beat the cream cheese until light and fluffy. Add the whipping cream to this mixture and continue beating until the whipping cream becomes fluffy. Add the mango puree and beat well until the ingredients are well combined
  • Now, add the melted white chocolate to the mixture, beat well. Mix in the lemon juice and add colour if using
  • Put this in a piping bag and pipe this mixture all around the sides of the jar making a well in the centre. Keep adding the mango pieces in the centre of the jars and the cream cheese mixture on the sides of the jar
  • Once filled, tap the jars to remove any extra air bubbles. Top the jar with some more mango pieces and some mint. Refrigerate for 2 hours and enjoy!
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Posted on Categories Mango

Baked Coconut Chicken Tenders with Mango Mustard Sauce

Baked Coconut Chicken Tenders with Mango Mustard Sauce

Course Entree, Main Dish, Platter
Cuisine Modern Australian
Servings 4 as a main

Ingredients
  

Chicken

  • 3 inch chicken breasts pounded to ½thickness and cut into strips
  • Brine/Marinade
  • 1 cups ½coconut milk
  • 1 tsp lemon zest
  • 1 tsp chili flakes
  • 1 tsp salt

Coating

  • 3 eggs large
  • 1 cups ½rice flour
  • 3 cups coconut unsweetened shredded
  • 1 tsp Sriracha
  • tsp ½chili flakes
  • salt to taste

sauce

  • 3/4 cup mango pieces
  • 1/4 cup mayonnaise
  • 3 tablespoons mustard dijon or stoneground
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon fresh lemon juice
  • Salt to taste

Instructions
 

  • In a large bowl, mix together all the ingredients mentioned under brine/marinade and add the chicken strips to it. Cover and refrigerate overnight or for at least 2 hours.
  • When ready to bake, preheat oven to 200°C. Set a cooling rack on a baking sheet and spray or brush with oil.
  • Now start by creating an assembly line of ingredients. You will need three wide mouthed bowls or plates for this. In the first bowl or plate place rice flour. In the second bowl season eggs with salt and whisk them with Sriracha and 2 tablespoons water. In the third bowl, place shredded coconut seasoned lightly with salt and chili flakes.
  • Start by dipping each strip first in the flour, then egg, making sure to shake off any extra egg and finally crust it with the shredded coconut mixture. Place the strip on the greased cooling rack. Repeat this till all the strips have been coated.
  • Bake for 20 to 25 minutes till cooked through, turning halfway through. Place under the griller for the last 2-3 minutes till the tenders are golden brown.
  • Serve these baked coconut chicken tenders with mango mustard dipping sauce.
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Mango & capsicum rice paper rolls w. mango coriander dipping sauce

Mango & capsicum rice paper rolls w. mango coriander dipping sauce

Course Entree, Main Dish
Cuisine Asian
Servings 7 roll

Ingredients
  

For the rice paper rolls:

  • 8 ) Spring Roll Wrappers (Rice Paper Wrappers
  • 1 Mango (large ripe thinly sliced)
  • 2 Green Bell Peppers ( sliced)
  • 1 carrot thinly sliced)
  • 2 Cucumbers ( thinly sliced)
  • 1/2 cup Mint leaves

For the mango coriander dipping sauce:

  • 1 Mango (ripe diced)
  • 1 teaspoon lemon juice
  • 2 tablespoons – 3Water
  • 1 tablespoon sriracha or any other chili sauce
  • 1/4 cup fresh corinader
  • 1/4 teaspoon salt

Instructions
 

  • For the mango coriander dipping sauce, in a blender, add mango, lemon juice, water, salt and sriracha. Blend until smooth. Add the coriander and pulse 2-3 times till the coriander is chopped very fine, but green specks are still visible. Remove into a bowl and refrigerate till ready to use.
  • To start making the rice paper rolls, create an assembly line of sorts. Take a cup of water in a shallow dish which is wide enough for the rice paper roll to sit comfortably without bending or breaking at the edges. In another plate, keep all your veggies together.
  • Take one rice paper and dip it in the water for 5-10 seconds. Remove the paper and place it flat on the counter. It may still feel crisp, but don’t worry it’ll soften up pretty quickly. Don’t be tempted to dip it for longer than 10 seconds. Place all the veggies and the mint leaves towards one end of the paper, leaving some space to fold.
  • If your veggies are placed horizontally across the rice paper, fold both the sides to the centre in such a way that they are a bit on the veggies. Now start rolling the sheet as tightly as possible without breaking it.
  • Continue doing the same for the remaining rice paper till you have 7-8 rolls. Cover with aluminium foil to keep them from drying out. Serve cold with the mango coriander dipping sauce.
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Oat Crusted Fish Tacos + Mango Salsa

Oat Crusted Fish Tacos + Mango Salsa

Course Entree, Main Dish
Cuisine Modern Australian, Sth American
Servings 6 tacos

Ingredients
  

  • 6 Tortillas
  • 500 grams Fish ) Fillet (I used Red Snapper but you can use Cod
  • 1 egg
  • 100 g quick oats
  • to taste Salt
  • coriander Fresh and sliced Jalapenos for topping
  • mango salsa
  • 2 Mangoes peeled and diced)
  • 1/4 cup Capsicum diced
  • 1/4 cup onions diced
  • 1 jalapeno sliced or chopped)
  • 1 tablespoon lemon juice
  • tablespoon coriander 1Chopped

Instructions
 

  • The first step is to make the mango salsa. Combine all the ingredients under mango salsa and refrigerate while you prepare everything else for the tacos.
  • Cut fish fillets into bite sized pieces and place them in a plate. Whisk together the egg and salt in a separate bowl. In another plate, empty content of the flavoured saffola instant oat packets. Now you’ll have three dishes in front of you – one with fish, one with egg and one with oats.
  • Heat oil in a skillet. Dip each piece of fish in egg first and then coat it with oats and slide them one by one into the pan. Cook on both sides for 2-3 minutes each and remove on a plate lined with tissues.
  • To assemble, warm tacos on an open flame and divide fish pieces and mango salsa equally between them. Top with sliced jalapenos and fresh coriander. Serve with a mug of beer!
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Posted on Categories Mango