If you can’t get enough of Mango fruits and juice, here are some great ways to get these sumptuous and healthy fruits into your everyday meals. Why not rustle up one of these exotic recipes which have been given a Mango twist?
Enjoy this quick and easy king prawn curry cooked using fresh mango, Rubicon Mango Juice Drink and a fragrant mix of spices.
Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes
Curry:
15g butter
1 onion, chopped
2 garlic cloves, crushed
3cm piece root ginger, peeled and finely chopped
1 Alphonso mango, peeled, pitted and chopped
2 green cardamom pods, crushed
1 cinnamon stick
½ tsp ground turmeric
1 tsp medium chilli powder
500g raw king prawns, thawed if frozen
200ml Rubicon Mango Drink
2 tbsp chopped fresh coriander
Cumin-spiced Basmati Rice
300g basmati rice
25g butter
1 tsp cumin seeds
6 cloves
2 bay leaves, torn into pieces
Put the rice on to cook in a pan of lightly salted boiling water and leave to cook for about 12 minutes.
Meanwhile, start the curry. Melt the butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden.
Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Drink. Simmer for 5 minutes.
When the rice is almost cooked, melt the butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes. Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture.
Season the prawns with a little salt and stir in the coriander. Serve with the rice.
Cook’s tip! Serve the fish with plain boiled rice or new potatoes. Try substituting the tuna for marlin or swordfish steaks.
Rubicon mango juice is set with slices of mango to make refreshing, sophisticated jellies that taste deliciously fruity and light
Serves: 4
Preparation time: 20 minutes
Setting time: 2-3 hours
Ingredients:
1 sachet powdered gelatine
500ml Rubicon Mango Drink
1 Alphonso mango, peeled, pitted and thinly sliced
20g stem ginger in syrup, finely sliced, plus 3 tbsp syrup from the jar
Mint leaves, to decorate
Method:
Put 50ml boiling water into a measuring jug and let it cool for a few moments. Sprinkle in the powdered gelatine and stir to dispense. Allow a few minutes for the gelatine to dissolve to a clear liquid.
Share the mango slices between 4 serving glasses. Add a few slices of stem ginger to each glass.
Add the ginger syrup to the cooled gelatine liquid, then stir in the Rubicon Mango Drink. Share the mixture between the glasses and transfer to the fridge to set for 2-3 hours.
When set and ready to serve, decorate the jellies with mint leaves.
Cook’s tip! Add some sliced Papaya to the jellies for an added exotic twist
With its lively fruity flavours, this mango salsa tastes so good served with seared tuna steaks. You’ll love it!
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes
Ingredients:
8 tbsp Rubicon Mango Drink
2 tbsp olive oil
2.5cm (1 inch) piece fresh root ginger, peeled & grated
1 red chilli, deseeded and sliced
2 garlic cloves, thinly sliced
4 x 225g (8oz) fresh tuna steaks
1 Alphonso mango, peeled, pitted and finely chopped
4 spring onions, trimmed an finely chopped
¼ cucumber, finely chopped
1 red pepper, deseeded & finely chopped
1 tbsp chopped fresh coriander, chopped
Freshly ground black pepper
15g (1/2oz) butter
Coriander sprigs, to garnish
Method:
In a shallow non-metallic bowl, mix together 5 tbsp Rubicon Mango Drink with 1 tbsp of olive oil, the ginger, chilli and garlic. Add the tuna steaks, turning to coat. Cover and leave to marinate for at least 30 minutes.
Meanwhile mix together the remaining 3 tbsp Rubicon Mango Drink with the mango, spring onions, cucumber, red pepper and coriander. Season with black pepper. Cover and chill.
Heat the butter with the remaining 1 tbsp olive oil in a large frying pan. Add the tuna steaks and cook for 2-3 minutes per side, or until done to your liking. Spoon any remaining marinade into the pan and bubble up for 1-2 minutes.
Serve the tuna steaks with the salsa.
Cook’s tip! Serve the fish with plain boiled rice or new potatoes. Try substituting the tuna for marlin or swordfish steaks.
Deliciously light and easy– ideal for a summer party dessert
Preparation Time: 20 minutes
Serves 2
Ingredients:
200ml Rubicon Mango juice drink
2 ripe Alphonso mango, peeled
2 tbsp clear honey
1 lime, zest and juice only, (keep separate)
3 tbsp caster sugar
300ml double cream
Method:
1. Purée one mango in a blender with the juice drink, honey and lime juice.
2. Whisk the double cream to a soft peak and fold in 3 tbsp of the mango coulis and the lime zest.
3. Take 2 Martini glasses and spoon the remaining mango coulis in the bottom of the glasses. Pipe or spoon the mango cream over the coulis. Chill and serve with fresh slices of exotic mango.
