No Strict Timing!

Okay! Okay! So I didn't post any recipes over the weekend! Let's live on the edge a bit and not keep to a hard and fast routine! Spontaneity is the name of the game! It's a great time of the year down here in 'Down Under'. It's mango season...'mango madness'! I miss being surrounded by mango trees as I was when living in tropical North Queensland. My house, when I was working in Collinsville the first time around, had four Kensington Pride (Bowen mango) trees in its back yard. On the property of the motel I was managing in Cardwell, about 21 trees tempted me regularly. Between the highway motel that I managed and the beachfront motel at the other end of the property were cabins, caravan sites...and lots and lots of mango trees! I'll stop my drooling and swooning! Here are a couple of recipes for you to play around with.

Mango & Prawn Salad: Shell and devein 12 (or as many as you desire!) large prawns. Halve really large prawns. Cut a large slice from each side of the mango stone, then cut away the remaining flesh. Cut the large mango slices into strips. Blanch 125g snow peas in boiling water for 1 minute. Drain and cool under cold, running water. If you prefer, snow peas can be served raw in the salad. Combine prawns, mango, snow peas, 4 chopped shallots and 1 cup of pecans in serving bowl. Pour over some French dressing. Season to taste. Toss well and serve. When you are making a vinaigrette for the salad, you can add a little chopped or crushed chilli to the dressing if you'd prefer a bit of a 'bite'!

Mango Chicken Ginger: Dust 4 chicken breast fillets (or thigh fillets) in flour. Pan fry in 1 tablespoon hot extra virgin olive oil with 40g butter until golden brown on both sides. Add slices from 2 mangoes. Cover and simmer for 5 minutes. Stir in 2 teaspoons finely chopped preserved ginger, 1 tablespoon French mustard, 1/4 teaspoon dried tarragon, 1 tablespoon honey, two or three pinches of powdered chicken stock and 1 cup dry white wine. Return to boil, cover and simmer for 2 minutes. Lift out the chicken and keep it warm. Puree mango sauce until smooth, then return to pan and stir in 1/2 cup cream. Season to taste. Serve garnished with mango slices, pitted black olives and green capsicum strips.

Mango Ice Cream: Puree 1 peeled, seeded, chopped mango with 1 pawpaw (papaya) together with 1 tablespoon lemon juice. Set aside. Combine 4 egg yolks and 2/3rd cup icing sugar in the top of a double boiler. Whisk mixture until eggs are pale in colour and thick. Remove from heat and whisk a further 2 minutes. Gently fold in the fruit puree into the egg mixture. Add cream and mix until well blended. Pour into a 1 litre metal bowl and place in freezer. Before it's set, take out and beat again, then freeze in a decorative mould, if you like, for a minimum of 3 hours. To remove, dip the mould in very hot water for 30 seconds before turning out or scoop out as ice cream balls. Rockmelon/cantaloupe could be substituted for the pawpaw/papaya...or just make the ice cream from mangoes!

Ginger Mango Cheesecake: Thoroughly combine 125g butter, melted, with 2-1/2 cups chocolate biscuit crumbs. Flatten across the bottom and sides of a greased 23cm spring-form pan and chill. Filling: Heat 1/4 cup water and 1/4 cup lemon juice until boiling, add 25g lemon jelly crystals and stir to dissolve. Allow to cool. Whip 375g can evaporated milk, chilled until thick. Add 200g soft cream cheese and 2 mangoes, peeled, seeded and roughly chopped. Beat until smooth. Add 1/2 cup brown sugar, vanilla essence, to taste, 1 tablespoon glace ginger, finely chopped and jelly mixture. Pour over crumb crust and chill. Decorate with mango slices, piped cream, small lemon pieces and chocolate curls.
Or....if you prefer.....stand over your kitchen sink and just 'hoe' into the mangoes! Yum!