7/28/2019 Mango2004 s

1/7

MAGNIFICENT

MANGOESvital infovital

vital infovital info vital info

7/28/2019 Mango2004 s

2/7

vital infovital info

vital info

Days full of sunshine that is summer in South Africa. But the

sunshine season also has a sweet, exotic taste as it is also

the season in which mango season reaches its peak.

With ripe, luscious mangoes now in abundance you can

indulge in food fit for a king without it costing you a fortune.

If you have not yet taken mangoes beyond fruit salad on

your menu, it is time to discover its versatility as an ingre-

dient in savoury dishes with these new and exciting

recipes.

Treasure-chest pilaf

A colourful and flavoursome meal on its own.

1 white medium onion, peeled and chopped

3 cloves of garlic, crushed

250 g mince

olive oil

375 ml (11/2 c) brown rice

750 ml (3 c) meat stock

5 ml (tsp) turmeric

250 (1 c) dried mango slices, cut in 2 cm pieces soak

in boiling water

ground sea salt and black pepper

1 red onion, sliced in eighths

3 baby gem squash or baby marrows, sliced or diced

5 chilies, membranes and seeds removed, quartered

OR

1 large red green pepper, membranes and seeds

removed, chopped

7/28/2019 Mango2004 s

3/7

1. Sautee the onions and garlic in the olive oil until soft

and translucent. Add the mince and stir-fry over

medium heat until cooked.

2. Add the brown rice, meat stock and turmeric. Mix,bring to the boil, lower temperature and cook rice as

usual.

3. Stir the soaked mango with a fork through the pilaf.

Season with salt and pepper.

4. Sautee the chopped vegetables for a minute or two inolive oil. Transfer the pilaf to a serving-dish and scatter

the vegetables all over it. (Note: You can blanch the

vegetables or use it raw.)

Variation: Garnish by scattering roasted nuts or

chopped coriander leaves or parsley over the pilaf.

7/28/2019 Mango2004 s

4/7

Exuberant mango relish

This unusual combination of well-known flavours creates anexciting new dish that can be served as a hot or cold side-

dish or be transformed into a soup.

45 ml (3 tbsp) butter

1 small onion, peeled and choppedOR 4 spring onions

3 cm fresh ginger root, peeled and thinly sliced

1 red chili, remove seeds and membranes and chop

1 kg carrots, peel and slice in 1 cm thick chunks

3 4 firm mangoes, peel and slice in 1 cm chunks

1 litre mango juice

500 ml (2 cups) chicken stock

finely grated rind of 1 orange

3 bay leaves

a few dried pimento berries (all spice)

ground sea salt and black pepper

7/28/2019 Mango2004 s

5/7

1. Melt the butter over low heat and sautee the chopped

onions, ginger root and chili until the onions are trans-

lucent.

2. Add the carrot chunks, mangoes, mango juice, chicken

stock, bay leaves and all spice. Simmer until most of the

liquid has evaporated and the carrot and mango

chunks are cooked, but still intact. Season with salt and

pepper.

3. Serve hot or cold as a side-dish with meat, chicken,

pork or fish.

Variation: After step 2: Remove bay leaves and pimen-

to berries and pure carrot and mango mixture in a

liquidizer or press through a sieve. Serve hot or cold as

a soup. Garnish with pan-fried, fresh mango slices and

sour cream.

Paradise curry

A fruity lamb curry that can be served as homely comfort

food or be dished up elegantly for a dinner party.

2 kg lamb (Note: You can use halved loin or neck chops, or

thick rib)

sunflower oil

2 onions, peel and chop

3 cloves of garlic, peel and crush

1 red chili, remove membranes and seed, chop

30 45 ml (2 3 tbsp) medium curry powder

10 ml (2 tsp) turmeric5 ml (1 tsp) ground coriander

5 ml (1 tsp) ground cinnamon

15 ml (1 tbsp) cumin (optional)

juice of 1 lemon

62,5 125 ml (1

/4 -1

/2 c) green mango achar125 250 ml (1/2 - 1 c) sultana raisins

1 litre meat extract

1 large Granny Smith apple

4 ripe bananas

ground sea salt and pepper to taste

7/28/2019 Mango2004 s

6/7

vital infovital info

vital info

1. Heat the oil in a pot and brown the lamb. Remove from

pot and set aside.

2. Sautee the onion, garlic and chili over medium heatuntil soft and translucent.

3. Mix the curry powder, turmeric, coriander, cinnamon,

cumin, lemon juice and mango achar. Spoon the

browned lamb back into the pot and add the curry

mixture and raisins to it. Cover with meat extract and

simmer until the meat is soft.4. Peel and grate the apple, peel and mash the bananas

and add to the curry. Simmer for another 15 min. Stir

frequently, because it burns easily. Season with salt and

pepper.

5. Serve hot with turmeric rice, fried fresh mango slices,

almond flakes and fresh coriander leaves.

Mango and grape salad

A lovely desert with the exotic flavour of mangoes and the

crackling freshness of grapes.

7/28/2019 Mango2004 s

7/7

SYRUP (for 1 kg fruit):

600 ml boiling water

200 ml sugar

grated rind of 4 lemons

juice of 6 8 lemons

fresh mint leaves

1 kg fresh mangoes and grapes (red or white)

1. Dissolve the sugar in the hot water over low heat. Add

the honey and lemon rind and juice and boil to a

thick, but still runny, syrup. Remove from heat and letcool.

2. Peel the mangoes and cube, remove the stalks from

the grapes and layer in glasses or glass bowl.

3. Pour the cold syrup over it, garnish with mint leaves and

serve with crisp biscuits or biscotti.

Variation: Pour sparkling grape or apple juice insteadof the syrup over the mangoes and grapes.

Should you have any comments on our range of

consumer leaflets, please write to Sarita van Wyk at:

Shoprite Checkers Communications Department,

PO Box 215, Brackenfell 7561

www.shoprite.co.za