Mango, yoghurt, honey and nut breakfast pot
- Ingredients:
• 300 ml tub thick mango or plain yoghurt
• 240 g crunchy granola
• pinch of ground cinnamon
• ½ ripe mango, diced
• 60 g sliced almonds, toasted
- Method:
1. Alternate the yoghurt, granola and mango in layers in four serving bowls or pots of your choice.
2. Top with the almonds and serve immediately.
Tropical breakfast granola tarts
- Ingredients:
– For the tarts
• 1½ cups jungle oats
• ¼ cup sunflower seeds
• ½ cup black sesame seeds
• pinch of ground cinnamon
• 1 teaspoon vanilla extract
• ¼ cup runny honey
• 1 egg white
– For the filling
• 1 cup thick vanilla yoghurt
• ½ mango, cubed
- Method:
1. Preheat the oven to 180°C.
2. Spray round foil cups (7 cm x 3 cm) with a non-stick spray and set aside.
3. Mix the oats, seeds, cinnamon, vanilla, honey, and egg white in a large mixing bowl until well combined.
4. Divide the mixture between the prepared cups and firmly press the mixture down and towards the sides to evenly coat the sides and bottoms.
5. Bake until lightly golden, for about 15 minutes.
6. Use a teaspoon to press the bottom and sides down once again and continue to bake for an extra 10 minutes.
7. Leave to cool completely before removing from the cups.
6. Spoon the yoghurt into the cooled cases and top with the mango cubes. The cups can be stored in an airtight container for later use, but be sure to use them within a week.
Mango and lime sticky chicken wings
- Ingredients:
• 12 chicken wings
• 2 tablespoons cooking oil
• salt and freshly ground black pepper, to taste
• 1 bottle mango chutney
• 1 red chilli, seed and sliced
• 1 fresh mango, cubed
• 1 punnet coriander leaves, chopped
• 1 lime, cut into wedges
- Method:
1. Preheat the oven to 180°C.
2. Place the chicken into a large mixing bowl and drizzle with the oil and season well. Cook in the oven until the wings are golden brown.
3. Toss the wings with the chutney to coat well and continue to cook for a few more minutes.
4. Serve the wings on a serving platter topped with the chilli, fresh mango, coriander and lime wedges.
Exotic mango and corn rice salad
- Ingredients:
• 2 mangoes
• 1 cup cooked rice (brown or brown basmati)
• ½ cup desiccated coconut, toasted
• 1 cup toasted corn
• 1 small fennel bulb, sliced
• 1 bunch spring onions, sliced
• 1 bunch coriander, chopped
• ½ chili, chopped
• lemon, for garnish
• crispy fried onion, for garnish
)
Method:
1. In a bowl toss all the ingredients together.
2. Serve on plates or a platter with lemon wedges to squeeze over. – Source: www.mango.co.za
