Chilled Mango Cheesecake

Ingredients: 
Base: 
170g Nice biscuits 
60g unsalted butter, melted
 
Filling: 

250g light cream cheese (softened at room temperature) 
60g caster sugar (sifted) 
1 tablespoon lemon juice 
1 teaspoon mango essence (optional) 
350g mango purée (strained)
1 tablespoon gelatin powder 
3 tablespoons boiling water 
200ml thickened cream + 2 tablespoons icing sugar 
1 mango, diced- 2cm cubes (optional)

Topping: 
200g mango purée (strained) 
2 teaspoons gelatine powder
2 tablespoons boiling water

Decoration:
100ml thickened cream
1 tablespoon icing sugar
Mango strips

Method:

1. Line base of 20cm/8" spring form cake pan with baking paper.
2. To make the base, crush biscuits in a food processor. Add the melted butter and process to combine. 
3. Using the back of a metal spoon press biscuit mixture down firmly onto base of cake pan. Chill in the fridge for use later- approx. 30 minutes.
4. Whip thickened cream with 2 tablespoons icing sugar till about 70% stiff or mousse state. Cover and keep chilled.
5. Dissolve gelatine powder in 3 tablespoons boiling water. Keep warm but not hot for use later.
6. Cream cheese, sugar, lemon juice and mango essence together till smooth and creamy.
7. Add the warm gelatine solution to mango purée and mix well.
8. Add mango mixture into cheese mixture and combine till well mixed. Fold in the whipped cream. Stir in the cubed mango pieces (optional).
9. Pour cheese mixture onto cake base. Cover and chill for at least two hours.
10. Dissolve gelatin powder with boiling water and stir this into mango purée. Pour gently onto chilled cheesecake. Refrigerate for at least 3-4 hours before serving (best overnight to allow it to set better).

Notes & Tips 

You will need approx. 3 very ripe large Kensington mangoes for this recipe 

Pork Cutlets with Mango Salad

Recipe adapted from Coles Magazine November 2012 issue, page 18

Serves 4

Ingredients

1 small red onion, roughly chopped
2 garlic cloves
½ teaspoon each ground cinnamon, nutmeg and all spice
¼ cup lime juice
1 tablespoon vegetable oil
4 pork cutlets, fat trimmed
1 large or 2 small mangoes, diced
80g Four leaf Salad Mix

Dressing:

2 tablespoons peanut oil
1 tablespoon lime juice
½ teaspoon finely grated ginger
pinch salt
pinch brown sugar

Method

1. Combine in a small food processor onion, garlic, spices, lime juice and oil (until smooth paste). Rub over cutlets, and marinate in fridge for at least 1 hour, or up to 4 hours. Remove from fridge 15 minutes before cooking.
2. Preheat a char-grill pan, barbecue grill or fry pan on medium-high. Cook cutlets for 5 minutes each side, or until cooked through. Transfer to a plate and rest for 5 minutes.
3. Meanwhile, place dressing ingredients in a small screw top jar and shake to combine.
4. Arrange mango and salad leaves on serving plates, drizzle with dressing. Serve with pork.

Mango Pancake

Makes 8


Part 1- Pancake Batter


Ingredients

70g     Cake flour
10g     Corn flour
40g     Caster sugar
250g   Milk
15g     Butter
2         Egg yolks
Red and yellow food colouring


Method


1. Combine cake flour and corn flour in a bowl.
2. Add in half quantity of milk needed bit by bit as you incorporate it into the flour with a whisk. Keep whisking until a smooth batter is obtained. Set aside.
3. In a separate bowl, whisk egg yolks and sugar with the remaining milk.
4. Gradually pour the egg mixture into the flour mixture and whisk to combine. Continue to gradually add the egg mixture until all the flour is incorporated and a thin batter forms.
5. Add in melted butter, food colouring if desired and mix till well combined.
6. Sieve mixture into a bowl.
7. Cover with cling wrap and allow to rest in the fridge for 30 minutes. After resting, the batter should be the consistency of thin cream
8. Heat a non-stick 20cm frying/crepe pan with medium high heat.
9. Once the pan is throughly heated, reduce heat to medium low. Brush with a little melted butter or oil
10. Pour 1/4 cup pancake batter thinly onto the frying pan.
11. Once the pancake starts to "bubble" and the top surface of the pancake starts to firm up, remove immediately from heat. There's no need to fry the other side of the pancake.
12. Place pancake on a clean flat plate. Repeat process with remaining batter, greasing pan between each batch.
13. While stacking pancakes, make sure you separate each layer with greaseproof paper to make sure they don't stick together. Allow pancakes to cool prior to adding the filling.

Part II: Filling 

½ cup  Double cream

2         Ripe mangoes

Peel the mangoes with a sharp knife, then cut the flesh of the mangoes lengthwise


Part III: Assembling

1. Place smooth side of the pancake facing downwards.
2. Then top the pancake with some cream followed by mango slices.
3. Fold pancake edges in then roll it up
4. Place the pancake seam side down on the plate so it doesn't open. 
5. Chill in the fridge for at least half an hour prior to serving.

Salmon with mango & chilli salsa

This low-fat and easy recipe is bursting with omega 3 fatty acids and fuses sweet fruit with fresh vegies - perfect for a warm summer day or evening.

I normally add coriander to the salsa but since my husband doesn't like it I left it out. I also left in the chilli seeds since we both like a bit of heat :)

 
Ingredients

1 tbs olive oil
4 (about 220g each) salmon fillets
2 ripe mangoes, cheeks removed, peeled, finely chopped
1 long fresh red chilli, halved, deseeded, thinly sliced
2 tbs chopped fresh coriander
1 avocado, peeled, finely chopped
1 tbs fresh lime juice
1-2 bunch asparagus, woody ends trimmed
Lime wedges, to serve
Salt and pepper, to taste


Method

1. Heat oil in a non-stick frying pan over medium-high heat. Season both sides of salmon fillet with salt and pepper.
2. Place the salmon, skin-side down in the pan. Cook until golden brown on 1 side, about 3-4 minutes. Turn the fish over with a spatula, and cook for another 3-4 minutes (for medium rare).
3. Meanwhile, combine the mango, chilli, coriander and lime juice in a bowl. Taste and season with salt and pepper.  
4. Cook the asparagus in a saucepan of boiling salted water for 2-3 minutes or until bright green and tender crisp. 
5. Divide the salmon among serving plates. Top with asparagus and salsa and serve with lime wedges.

Mango Sago Dessert

This is a nice and refreshing dessert to have on a hot summer's day!

Ingredients

2 mangoes
400ml mango juice
mango essence (optional)
125ml evaporated milk
100g sago pearls (approx. 1/2 cup)
250ml water
6 tbsp sugar
1 tbsp tapioca flour 
1 tbsp cold water
extra 50ml water

Preparation of sago pearls

1. Soak sago pearls in cold water till they turn translucent (about an hour or two).
2. Boil the pearls in 3 cups water until it turns totally transparent, about 10 minutes.
3. Pour the cooked pearls into a sieve and wash it with cold tap water to remove the starch.

Method

1. In a small saucepan, boil 250ml water, add sugar and stir until sugar dissolves
2. Mix tapioca flour with 1 tbsp water and pour into the syrup and stir over low heat until mixture is smooth.
3. Take syrup and tapioca flour mixture off the heat and leave it to cool.
4. Meanwhile, cut the sides of the mango and cube them.
5. Scrape the remaining mango and put in a blender with 50ml water. Blend until pureed then put aside.
6. Add blended mango, cubed mango, mango juice and evaporated milk into the syrup solution then stir.
7. Add sago pearls and stir. If too thick, add a bit more mango juice.
8. Chill before serving.

Schnitzels with Mango Curry Sauce

A couple of months ago, my husband and I attended a marriage course- not because we thought that we had marriage problems but because we wanted to continue to invest in our marriage and learn how we could build up a strong, healthy and happy marriage. The marriage course provided my husband and I a great time to spend time with each other as well as  learn more about each other.

Over the course of several weeks, we were served a candlelit dinner with dessert at a romantic dinner for two followed with listening and watching to practical talks played on DVD and then some private time as a couple to discuss and work through a booklet.

It was really nice to go "on a date" with my hubby each week and be served some lovely food. A lot of the course participants really enjoyed the food and asked the hosts for the recipes, so at the end of the course, our hosts put together a recipe book of all the meals we ate for us and included some marriage tips inside! One of the recipes in the book is this schnitzel with mango curry sauce.


To find out more about the marriage course, click on the following website:
http://marriage.stjamescroydon.org.au/

There is no group work throughout the course and you didn't have to share anything about your relationship with anyone other than your partner.

Ingredients

4 chicken breasts fillets or 500g pork leg steaks
⅓ cup plain flour
2 eggs
2 cups breadcrumbs
½ cup flat-leaf parsley leaves, finely chopped (optional)
¼ cup sage leaves, finely chopped (optional)
2 tablespoons butter
olive oil, for frying
steamed vegetables, to serve 

Mango Curry Sauce

1 mango cheek
2 tablespoons whole egg mayonnaise
a tiny flick of curry paste

To make mango curry sauce:

Place all the ingredients into a blender and blend until smooth. If too thick, thin it out with a splash of chicken stock liquid.

Method

Preheat oven to 130°C. Place meat between 2 sheets plastic wrap. Pound with a meat mallet or rolling pin until 4mm thick.

Combine flour and salt and pepper on a large plate. Lightly whisk eggs in a shallow dish. Combine breadcrumbs, parsley and sage in a separate shallow dish.

Lightly coat meat in seasoned flour, shaking off excess. Dip in egg then coat in breadcrumb mixture, pressing crumbs on with fingertips to secure. Cover and refrigerate until ready to use.

Heat 1 tablespoon butter in a large frying pan. Pour oil into pan until 1cm deep. Heat over medium-high heat until hot. Cook schnitzels, in batches, for 2 to 3 minutes each side or until golden. Drain on paper towel. Place on a baking tray in oven to keep warm while cooking remaining schnitzels.

Serve schnitzels with mango curry sauce and steamed vegetables

Notes & Tips

Do not cover the schnitzels and don't pile them on top of each other when placing them in the oven

Adding chopped sage or parsley or Parmesan cheese to the schnitzels gives a different flavour

Easy Mango Pudding

This mango pudding is just so easy to make and so delicious to eat. Hence I used low fat evaporated milk in this recipe to make this dessert kinder to the hips!

Serves 4

Ingredients

1 packet 85g mango jelly crystals
250ml boiling water
200ml evaporated milk
1 ripe mango pureed (approx. 250ml)
Orange food colouring (optional)

Method

1. Pour the boiling water into a bowl. Stir in the jelly crystals making sure the crystals dissolve completely. Set bowl aside and let it cool.
2. Add in the evaporated milk and pureed mango to the jelly. Mix well then spoon into jelly moulds or bowls. Cover and chill in the fridge until set, at least 4 hours.

Stir Fried Vegetables

This is a Malaysian style vegetable stir-fry. It's super easy to make and you'll enjoy eating it even if you're not a vegetarian!

Ingredients

1 brown onion, sliced
1 cucumber, peeled, seeded, cut into 2.5cm pieces
125g green beans, cut into 2.5cm pieces
2 tablespoons vegetable oil
1 carrot, peeled & sliced
2 teaspoons turmeric
2 cloves garlic, crushed
2 tablespoons white vinegar
2 tablespoons sugar
1 ripe mango, sliced
¾ cup vegetable or chicken stock
1 tablespoon roasted unsalted peanuts, roughly chopped

Method

1. Heat oil in wok over medium high heat. Add onion, garlic and carrot, stir-fry until lightly browned.
2. Add turmeric, vinegar and sugar, stir-fry for 1 minute.
3. Add mango, cucumber, beans and vegetable stock. Stir-fry for 5 minutes or until vegetables are just tender. 
4. Sprinkle peanuts over vegetables, serve with rice.
   

Mango Lassi

This Indian beverage is made with a delicious combination of mangoes, yogurt and a touch of mint. The perfect accompaniment to an Indian meal.

Serves 2

Ingredients

2 ripe mangoes, peeled and chopped (approx. 2 cups)
1 cup natural yogurt
3 tablespoons sugar (adjust to taste)
Ice cubes (as needed)

Method

1. Blend the mangoes, yogurt, and sugar in the blender until smooth and creamy
2. Add the ice cubes, if desired.
3. Pour into glasses. Garnish with mint sprigs and serve chilled.

Notes & Tips

The sugar can be adjusted to taste and it depends on the taste of the mangoes and yogurt.

If fresh mangoes are not in season, you can use tinned Indian Alphonso mango puree. Replace the 2 ripe mangoes with 2 cups of mango puree in this recipe.

Minted Pork & Mango Salad

The weather has been pretty hot lately so I've been making lots of salads. This minted pork and mango salad is one of my favourites :)

In this recipe I use mangoes but I have substituted them with ripe papaya when it hasn't been mango season and it still works for this recipe.

Ingredients

1 tbsp vegetable oil
500g lean pork mince
60g canned water chestnuts, chopped
2 stalks fresh lemongrass, finely chopped
2 tbsp lime juice
1 tbsp fish sauce
60g bean sprouts
3 green onions (shallots/scallions)
4 tbsp fresh mint, chopped
2 tbsp coriander, chopped
freshly ground black pepper
200g assorted lettuce leaves
1-2 mangoes, peeled and sliced
60g toasted hazelnuts or pecans, chopped (optional)

Method

1. Heat oil in a wok over a medium heat. Add pork, water chestnuts, and lemongrass and stir fry until pork is browned. Remove from wok and set aside to cool.
2. Place pork mixture, lime juice, and fish sauce in a bowl and mix to combine. Add beansprouts, green onions, mint, coriander and black pepper to taste, and toss gently.
3. Line a serving platter with lettuce leaves, then top with mangoes and pork mixture. Sprinkle with chopped hazelnuts or pecans.

Note:
This salad can be prepared to the end of step 2 several hours in advance. Cover and keep at room temperature. If preparing more than 2 hours in advance store in the refrigerator and remove 30 minutes before you are ready to assemble and serve it.

Mango Mochi/Glutinous Rice Balls/Sticky Rice Balls

I went to a surprise hen's afternoon tea party today. Wondering what I could bring along to this party, I looked into my pantry and saw that I had some glutinous rice flour expiring soon so I thought of using it to make mango mochi. Also known as Glutinous Rice Balls or Law-Mai-Chee in Chinese, these are a Chinese dessert made from glutinous rice flour. There are an assortment of fillings that can be used, with red bean paste and peanut butter being the more common ones. I decided to use mangoes since mangoes are in season now, so they're nice, sweet and juicy.

This mochi recipe is nice in that the skin is still soft and chewy even if it has been in the refrigerator overnight. A good recipe for make ahead desserts :)

Makes approx. 30 pieces

Ingredients

300g glutinous rice flour
60g rice flour
1 tbsp Santan powder (coconut cream powder)
1.5 tbsp corn oil
200ml hot water + 60g caster sugar
160ml evaporated milk
250ml mango nectar juice
2 ripe mangoes (diced into small cubes)
desiccated coconut for coating

Method

1. Sieve glutinous rice flour, rice flour and Santan powder into a big mixing bowl. Add in the oil.
2. Dissolve sugar in 200ml of hot water. Pour this and evaporated milk into the flour mixture and mix till smooth and well blended. Stir in the mango nectar.
3. Strain batter into a greased tray/bowl and steam on high heat for 30 minutes.
4. Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife. Leave dough aside to cool. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands.
5. Wear a pair of plastic gloves and grease it with some oil. Take a 30g piece of dough and flatten it into a round disc (approx the size of your palm), and wrap as much mango cubes as desired. I used approx. 1 tsp worth since I love to bite into lots of mango filling :) Seal the edges tightly and shape it into a round ball. 
6. Coat/roll the shaped mochi with desiccated coconut.
7. Serve mochi chilled or at room temperature.

Coconut Prawns with Mango Mayonnaise

Seafood fans will enjoy this recipe for freshly-fried prawns coated in a light crisp batter. The crisp batter in this dish is a little out of the ordinary - it includes coconut cream! So try these prawns with a twist!

Serves 4

Ingredients

½ cup plain flour
¼ tsp caster sugar
1 tbs coconut cream
1 egg, beaten
1cup panko breadcrumbs
1 cup unsweetened shredded coconut
18 green prawns, peeled (tails intact), deveined
Canola oil, to deep-fry

Mango Mayonnaise

1 ripe mango, flesh finely chopped
Finely grated zest and juice of ½ lime, plus extra wedges to serve
½ cup (300g) whole-egg mayonnaise
1 small red chilli, seeded, finely chopped

Method

1. For mango mayonnaise, place mango, lime juice and zest, mayonnaise and half the chilli in a food processor and whiz until smooth. Place in a serving dish and refrigerate until needed.
2. Mix flour and sugar in a bowl and season. In another bowl, beat coconut cream and egg with a fork. In a third, mix crumbs and coconut. Dip prawns first in the flour, then the egg, then the coconut crumbs. Chill until needed.
3. Half-fill a deep-fryer or large heavy-based saucepan with oil and heat to 190°C (or test a cube of bread - it will turn golden in 30 seconds when oil is ready). Fry prawns, in batches, for 1-2 minutes until golden, turning if necessary. Drain on paper towel. Serve with mayonnaise, topped with remaining chilli.

Notes & Tips

Panko breadcrumbs can be found in Asian specialty stores. Substitute with dry breadcrumbs if none available.

Mango Mousse Cake

I made this mango mousse cake as a surprise for my dad's birthday.

You'll need around 5 ripe medium sized mangoes for this recipe.

Click here for my chiffon cake base recipe.

Ingredients

1x Chiffon cake base, cut into 2 even layers
300ml Thickened cream
3 tbsp icing sugar, sifted
300g Mango, pureed (remove 2 tbsp for swirl effect)
200g Mango, cut into 2cm cubes
15g gelatine powder
100ml thickened cream, extra
1 tbs icing sugar, extra


Method

1. Dissolve gelatine in 50ml hot water. Keep warm for use later.
2. Add icing sugar to cream, then whip until stiff.
3. Add gelatine solution into mango puree and mix well.
4. Add mango gelatine mixture into whipped cream and combine well.
5. Line the inner circumferance of a spring form cake pan with plastic cake tape (or clear cellophane cut to size if none available).
   
6. Put 1 layer of cake onto cake pan and top it with mango mousse filling. Add in the mango cubes and top it with some mousse just enough to cover the mango cubes.
7. Put on the other cake layer and pour all the mousse over it.
8. To create the swirl effect on top of cake, drop one teaspoon of mango puree on the cake surface and swirl the puree with a toothpick. I put 1 teaspoon on the middle of the cake and the rest at clock position of 12, 2, 4, 6, 8 and 10.
9. Whip the extra cream and extra icing sugar in a clean mixing bowl, then pipe some rosettes around the cake to decorate.
   
10. Chill cake for at least 4 hours (best overnight) before serving.
    

Notes & Tips

You can omit the swirl effect and just decorate the cake with sliced mangoes

Trim the chiffon cake to be smaller than the springform pan. This way the mousse will cover the whole cake when you pour it into the cake tin and you don't need to cream the cake.
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Peach and Mango Chicken Curry

A super tasty alternative to Apricot Chicken.

Ingredients

1 kilo chicken drumsticks or chicken pieces on bone (approx. 8 drumsticks)
1-2 onions, sliced finely
1 x 800g can peaches in mango syrup
1½ tablespoon curry powder
1 teaspoon Moroccan spice
1 pinch salt
1 teaspoon coconut essence
2 cubes chicken stock
1 tablespoon corn flour
¼ cup water

Method

1. Preheat oven to 150⁰C
2. Using a pan that can be placed in the oven...
3. Fry up the chicken drumsticks with some oil until they are browned all over, then set aside on a plate lined with paper towels.
4. Fry onions until soft and transparent. Add the curry powder, Moroccan spice and stock cubes and cook for 1 minute to release flavour. Return chicken drumsticks back into the pan.
   
5. Add in the whole tin of peaches in mango syrup (including the mango syrup) and stir to mix.
6. Add a pinch of salt and the coconut essence.
7. Put lid on pan and place in oven to casserole for 1 hour.
8. After 1 hour, mix the water and corn flour together in a cup, remove casserole from oven and stir in water and flour mixture to thicken the sauce.
9. Serve with steamed veggies and rice.

Notes and Tips

Adjust the amount of curry powder to your personal taste.
Adjust the amount of thickening needed to suit dish.
Remove the skin from the drumsticks if you would like a healthier version.