It’s the gold that defines Australia – that delicious, sweet, juicy gold of a perfect Mango on a hot day. It’s Aussie as. So, if you feel like rich, ripe Mangoes are missing in your life, then relax because they are arriving at Harris Farm Markets, with all the flavour of a North Queensland sunset.
Harris Farm Markets have been working with mango growers for decades, and while ripe mangoes are a little late this year because of the colder, wetter season, they are full of flavour – with co-CEO Tristan Harris reminding fans that the longer the fruit stay on the tree the more flavour they develop.
“Tree ripened mangoes are worth the wait. Every moment on the tree means more sugar development resulting in more flavour and nutrients; we don’t pick immature mangoes, we let Mother Nature tell us when to harvest. And our tip is, prepare for a Queensland gold rush!” Tristan said.
Mango Lamingtons
INGREDIENTS
Sponge:
• 200g caster sugar
• 200g self raising flour
• 1 ½ teaspoons baking powder
• ¼ cup cornflour
• 1 vanilla pod, seeds removed
• 150g unsalted butter
• 4 large eggs (at room temperature)
• ¾ cup milk (at room temperature)
• zest of 1 lemon
Glaze:
• 400g mango flesh
• 100g icing sugar
• 4 tablespoons cream cheese
• Juice of ½ lemon
• 2 teaspoons gelatine powder
• 2 tablespoons boiling water
Coating:
• 1 cup shredded coconut
• 1 cup desiccated coconut
METHOD
To prepare the cake:
1. Preheat the oven to 160°C.
2. Line a 25cm square cake tin (spring base is preferred) with baking paper. Leave the sides ungreased to ensure the cake rises evenly.
3. In a large bowl sift the flour, cornflour and baking powder 3 times, this is an important step to ensure the cake is light, set aside.
4. In a separate bowl add the butter, caster sugar and the seeds scraped from the vanilla pod, using electric beaters beat until the mix is creamy and smooth. This will take a minimum of 10 minutes of continuous beating.
5. Add the eggs to the butter mixture one at a time while beating continuously. Gradually sift the flour mix again over the batter while gently folding it in with a spatula, follow with adding the milk. If the mix is too dry add a little dash more milk.
6. Pour the mixture into the prepared cake tin and bake for 20- 25 minutes. Test if the cake is cooked through by placing a skewer into the middle. If it comes out clean it is cooked, if it comes out with batter mix on it, cook it for a further 5 mins. Leave the cake to cool for 15 minutes in the tin then turn it out onto a cooling rack to completely cool before glazing.
To prepare the glaze:
1. Using a food processor add the mango flesh, icing sugar, cream cheese and lemon juice. Blitz until it’s completely smooth.
2. Stir the gelatine with the boiling water in a small cup until its completely dissolved. Add to mango mix and give it a quick blitz. Place the mixture into the fridge for 10 minutes to allow it to thicken slightly.
To glaze and coat the lamingtons:
1. Slice the cake up into 5cm x 5cm squares.
2. Spread the desiccated and shredded coconut together over a wide plate.
3. Coat one square of cake completely one at a time in the mango mixture then in the coconut by gently rolling it to ensure all sides are well coated.
4. Place the lamingtons in the fridge to allow to set before serving.
Makes: 25 pieces
Prep time: 20 mins
Cook time: 25 mins
Recipe & pics by Bonnie Coumbe | www.bonniecoumbe.com
Lemongrass Chicken and Mango
Mix up your BBQ with these chicken thighs marinated in lemongrass and kaffir lime leaves, accompanied with a simple side salad of Honey Gold mango, cucumber and coriander, all topped off with a good drizzle of a Honey Gold sauce that tastes light and fresh!
INGREDIENTS:
• 4 chicken thighs
• 1 1/2 Lemon grass stalks
• 2 -3 garlic cloves
• 2 kaffir lime leaves
• Juice of 1 lime
• 3 tbsp olive oil
• Pinch sea salt
• Oil for cooking
For the Honey Gold sauce:
• 1/2 Mango flesh, roughly chopped
• 1/2 bunch coriander stems, rinsed
• 1 small Garlic clove
• 2 tbsp Olive oil
• 1 tbsp sherry vinegar
For the Honey Gold salad:
• 1 large mango cubed
• 2 cucumber sliced
• 1/2 Red onion finely sliced
• 1/2 bunch coriander leaves
METHOD:
1. Combine the lemongrass, garlic, olive oil, lime juice and sea salt into a food processor and pulse until it comes together into a smooth puree. This can also be done by hand, by chopping everything up and pounding it in a mortar and pestle.
2. Remove the stems of the kaffir lime leaves, roll them up into a small roll and thinly slice.
3. Slice the chicken thighs in half, add them to a medium bowl. Pour over the puree and add the thinly sliced kaffir lime leaves. Stir to coat all sides of the chicken, cover and place in the fridge for a 2-3 hrs.
4. To make the sauce, combine all ingredients into a food processor and pulse until combined, set aside. This can be made ahead of time and stored in the fridge.
5. Heat a cast iron grill to medium heat or a BBQ grill, brush off excess marinade from the chicken, brush with a little extra oil and place it on the grill. Gently push the chicken down into the grill, you’re looking for a golden colour and nice char marks. Once cooked on one side flip the chicken over and cook on the other side.
6. To make the salad, combine all of the ingredients into a salad bowl and toss to combine.
7. Serve with the mango sauce drizzled over the top of the chicken and the salad.
N.B: This sauce is absolutely delish, and we highly recommend it as your Summer accompaniment to any future salad or meal!
Prep: 20-30 minutes
Cook: 10 -15 minutes
Serves: 2-3
Recipe and photography by Bonnie Coumbe.
Cajun Fish Tacos
INGREDIENTS:
• 1 mango
• ~400-500g White fish, filleted (I used flathead)
• 1 cup of breadcrumbs
• 1 tbsp Cajun spice
• 1 egg, whisked
• 1 cup of flour
• Cooking oil for shallow frying
• ½ Red cabbage, thinly sliced
• Soft tacos, to serve
• Chipotle sauce, to serve
• 1 Lime, to serve
• ½ bunch Coriander, to serve
METHOD:
1. Prepare your crumbed fish; in 3 separate bowls or plates, add the whisked egg to one, flour to another and the cajun spice and breadcrumbs in the 3rd.
2. Coat your fish in the flour first, then the egg, then the cajun breadcrumbs. Set aside on a plate or board.
3. In a shallow fry pan, add some cooking oil of your choice (vegetable or canola work well), just so the bottom of the pan is covered. Add the pieces of fish, and shallow fry on one side for about 5 minutes, then turn over the other side. Cook the fish in batches to prevent overcrowding the pan. Once cooked, set aside on a plate lined with paper towel, to absorb the excess oil.
4. Its time to prep the veg; cut up the red cabbage and mango into thinly sliced pieces, and tear off some coriander leaves to sprinkle over the top. Cut your lime into quarters, ready to squeeze over the top. Warm up your tacos in the microwave, according to packet instructions.
5. Assemble your fish on atop a taco, add the cabbage, mango, coriander and lime juice, and finish it off with a sprinkling of chipotle sauce.
Serves: 4
Prep time: 10 minutes
Cooking time: 20 minutes
Recipe created by Charlotte from The Nutty Gritty, check out her Instagram.
Herbed Prawns and Kensington Pride Salad
INGREDIENTS:
For the herbed yoghurt
• ½ cup each coriander & parsley
• 1 clove garlic
• Juice 1 lime
• Salt to taste
• 1 cup natural yoghurt or coconut yoghurt
For the salad:
• 2 Kensington pride mangoes
• 8 raw green prawns, peeled, head removed
• 4 tbsp olive oil
• 2 lime
• 1 Lebanese cucumber
• 2 radishes, thinly sliced
• 2 small head baby cos, leaves trimmed
• ½ cup each picked mint and dill
• 1 jar dairy free pesto
METHOD:
1. First make the herbed yoghurt. Combine the herbs, garlic lime and half the yoghurt in a blender and blend to a smooth puree. Fold this back through the remaining yoghurt, season with a little salt and set aside in the fridge.
2. Cut the cheeks from the mango and scoop out the flesh from the skin. Cut these cheeks in half, brush with 1 tbsp of the olive oil and season with salt and pepper.
3. In a bowl, toss the prawns with another 1 tbsp of olive oil and season with salt and pepper.
4. Preheat a BBQ or grill pan, and, working separately grill the mangoes about 1 minute each side then the prawns for 1 minute each side or until cooked. Cut each mango piece in half and place onto a plate and squeeze over half the lime.
5. Place the cooked prawns into a bowl and squeeze over another half lime, 1 tbsp of the pesto & toss well to combine.
6. Cut the cucumber in half length ways, then slice into thin slices
7. Place these into a large mixing bowl with the radish, cos lettuce, herbs, mango and prawns. Squeeze over the remaining lime, 2 tbsp of olive oil and season with salt and pepper.
8. Spoon the herbed yoghurt onto a large serving platter and top with the prawn and mango salad and spoon over some more pesto.
Serves 4 as a light starter
Recipe by Tom Walton. Check out his website here & Instagram
