This Mango Raspberry Ripple is a simple, sugar-free three ingredient dessert is a beautiful combination of flavours and has a lovely mousse like texture. It’s important to use ripe mangos (as they are sweetest). If you have ice block moulds, these can become a refreshing treat on a hot day – just pop in the freezer…
This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over ripe mango. The turmeric adds a lovely golden colour…
This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores. I love having a muesli or granola ready made in my pantry…in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…
These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress! Perfect for our Christmas in Australia.
I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.
So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).
Prawns with Mango Avocado Salsa
- 600 g prawns - cooked
- 1 Cos lettuce
- 1 avocado/s - diced
- 1 mango/s - diced
- 4 spring onion/s - white part only, finely sliced
- ½ bunch/s fresh coriander leaves - torn from stems
- 1 lime/s - juice
- 1 pinch sea salt
- 60 g full-fat natural yoghurt (¼ cup)
- ½ clove/s garlic
- 1 pinch sea salt
- ground black pepper - to taste
- Peel and clean the prawns and wash the cos lettuce leaves.
- Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.
- Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.
- Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.
VegetarianReplace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu.
Seafood-freeYou can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too.
Garlic-freeReplace the garlic with a pinch of cayenne pepper.
Dairy-freeReplace the yoghurt with whole-egg mayonnaise or cashew cream.
I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below.
My sons most favourite fruit is mango…just as well we live in Queensland, and we have inherited an old mango tree in our small backyard too. My daughter is not so much a fan, unless it’s made into something like this Mango Whip with Salted Macadamia Caramel. Then she’s happy to eat it. One of…
Everywhere you look in SE Queensland, beautiful mango trees are dripping with fruit. Even if you don’t have a neighbourhood tree, they should be pretty cheap in stores right now across Australia. So I thought I would share my favourite way to make the most of this sweet summer fruit.
BK (before kids), I spent 8 months in beautiful India and as such, developed quite a taste for the local cuisine. I travelled through a good part of this huge country, and each region claimed ‘the best’ lassi on the continent (and I may have tried them all). So since being back in Australia, I have experimented with many different versions of this classic including infusing a few medicinal herbs in the mix – food as medicine and making every mouthful count, right! This is the result – not the super sweet traditional lassi because I haven’t added any other sweetener – but mango is plenty sweet enough I think.
Mango is a nutrient and fibre rich fruit, and I’ve read, the most consumed fruit worldwide.
Natural, full-fat yoghurt is a great source of protein and beneficial gut flora to support digestive and immune health.
Turmeric is one powerful herb – it’s a wonderful antioxidant, anti-inflammatory and a medicinal herb that benefits so many common health conditions (based on my clinical experience); so I just love to include it in our diet wherever possible. Much of the current research on turmeric is focussed on its potential to prevent dementia and various cancers.
Cardamom is also a potent antioxidant and anti-inflammatory herb. It is very calming and healing to the digestive system and supports immune function. It has a very distinctive, almost floral taste that you’ll either love or hate – personally, it is one of my most favourite flavours ever. Nostalgically Indian.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Healthy Mango Lassi
- 2 mango/s -peeled and flesh removed (see note below for using frozen mango)
- 250 g full-fat natural yoghurt (1 cup)
- ½ tsp ground turmeric
- ½ tsp ground cardamom
- 1 cup ice
- 1 tbsp rose water (optional)
- In a powerful blender or food processor, puree the mango, yoghurt and spices until smooth.
- Add the ice and puree again until it is crushed.
- Serve immediately. You can also freeze into popsicle moulds for a delicious ice-block.
- You can sub the mango with frozen mango cheeks and omit the ice but also add ½ cup of water.
- With chopped cashews or pistachios.
- Leftovers can be frozen into little cups or ice-block moulds for a fast, healthy snack another day.
Dairy-free and veganSub the yoghurt for coconut yoghurt or cashew nut cream.
Chia puddingAdd ¼ cup of chia and allow to soak to make this into a delicious chia Indian style pudding.
It's not mango seasonReplace the mango with 2 cups of fresh strawberries.
Ice-blockThis is divine frozen into ice-block moulds for an icy treat.
I'd love to hear how you like my version of a lassi. It's my favourite way to eat mango and I look forward to it come easy mango season.
This Mango and Coconut Parfait is a quick and easy to make, refreshing summertime dessert. It is refined sugar-free, gluten, dairy and grain-free (complete with a low-fructose option too).
I don’t need to tell you that store bought jelly, is loaded with sugar (or yuk artificial sweeteners), artificial flavours and colours. Basically a chemical cocktail of disease-causing nothing-ness.
Real, homemade jelly is the exact opposite – nourishing, healing and plain good for you. A simple combo of fruit or another whole food and gelatin.
Gelatin is made from the bone and connective tissue of animals that has been dried and turned into a powder. I have written about its benefits of gelatin in this post about bone broth.
The biggest benefit of eating gelatin, in my opinion, is that it is a gut healer, which means better nutrient absorption (so greater nourishment) all round. Also, if your gut is well, then your nervous system is better supported too. It reduces inflammation, improves the joint integrity and for the vain amongst you – it improves the condition of your skin, hair, and nails. In fact, it’s said to be better then botox (and erase wrinkles, stretch marks, and cellulite) – now I’ve got your attention!
I only use Changing Habits Organic Gelatin. Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.
So now for a delicious way to enjoy gelatin…
Mango and Coconut Parfait (with Salted Pineapple)
- 1 mango/s -peeled and flesh removed
- 1 tbsp grass-fed or organic gelatin
- 250 ml boiling water (1 cup)
- 270 ml canned coconut milk (I like Ayam brand)
- 1 tbsp grass-fed or organic gelatin
- 1 tsp vanilla -powder, extract or essence
- 2 tbsp rice malt syrup, honey or maple syrup -optional
- In a powerful blender or food processor purée the mango until smooth. Sprinkle over the gelatin and mix through.
- Add the boiling water and mix well until the gelatine has dissolved.
- Pour into 4-6 glasses and refrigerate to set.
- Once set make your coconut layer.
- Place half the coconut milk in a small pot with the vanilla and sweetener and heat, stirring until the sweetener dissolves (only a minute or so) then remove from the heat immediately.
- Sprinkle the gelatin over the unheated half of the coconut milk, mix together until dissolved and then add to the hot coconut milk, mixing until combined and the gelatin is dissolved.
- Allow to cool a little and pour a layer on top of the mango jelly.
- Return to the fridge to set.
- Chill until you are ready to serve.
- I've served this with salted pineapple (diced about half a cup of pineapple into small cubes and cook over a high heat with a tablespoon of salted butter for a few minutes). If you'd like a more caramelised pineapple, add a tablespoon of sweetener as well as the butter.
- Toasted coconut flakes
- Passionfruit or berries would be lovely too
- Covered in the fridge.
Low-fructoseReplace the mango with 1 cup of raspberries, pureed and pushed through a sieve (to remove the pips). Chose rice malt syrup as your sweetener and serve with more berries. This is a good option if mango is out of season or not available to you/
VeganYou can replace the gelatin with agar-agar (I haven't recipe tested as yet).
Make a gummy sliceYou can make a slice with one or both layers by setting it in a lined slice tin.
I love, love, love creating delicious goodies with gelatin. I'd love to hear how you like this recipe. Post a comment or rate this recipe below!
I love this time of year when the beautiful Queensland mangoes appear at my local farmers market. So, today I thought I’d share a family favourite – a very healthy Asian Mango Salad recipe. As soon as my kids see mangoes in store this is what they request. I make it with both green (as photographed) and regular, sweet mangos. Just make sure that if you are using regular mango, that the flesh is firm and they are not overripe. Overripe fruits are best kept for smoothies.
Why is it so healthy?
As well as containing plant-based (Phyto) nutrients, the mango supports healthy digestion. Lots more antioxidant and phytonutrients are in the vegetables. The cashew nuts add a little protein and good fats. The mint and coriander are very detoxifying and cleansing.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.
Asian Mango Salad
- 1 mango/s (green or regular), julienned
- 1 red capsicum/s -thinly sliced
- 1 red onion/s -small or a bunch of spring onions, finely sliced
- 1 wombok cabbage -or Asian style cabbage, finely shredded
- 1 bunch/s fresh mint leaves -or Vietnamese mint, leaves picked
- 1 bunch/s fresh coriander leaves -leaves picked
- 75 g raw cashew nuts (1 cup) lightly toasted
- 2 kaffir lime leaves -thinly sliced (optional)
- 1 red chilli/s -sliced (optional)
- 2 tbsp fried shallots -to finish
- 1 lime/s -juice and zest
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1-2 tbsp rice malt syrup (or the sweetener of your choice)
- Simply combine all of the salad ingredients in a salad bowl.
- Combine all of the dressing ingredients well (shaking together in a little jar is easiest)- taste it and make sure you are happy with the balance between the sweet / salty / sour flavours. If it is too sour you may like to add a little more fish sauce (saltiness) or sweetener.
- Dress and toss the salad just prior to serving.
- Garnish with the shallots/ optional chilli.