JHB South East - April 2021

Moreish mangoes
Mango season is nearing it’s end so if you want to make these, best not linger.
Think braaivleis, warm autumn days…and mangoes!
While we still have a few warm days
and juicy South African mangoes are
in season, whip out the charcoal and
enjoy a traditional South African braai!
Like boerewors and baked potatoes,
no braai is complete without a salad,
and so long as mangoes are around
you can get creative with what you
serve up in that salad bowl.
And to top it all, mangoes are good
for you because it is high in vitamins
A, C, and biotin, and the mineral
potassium. This yummy fruit is also a
source of vitamins B1 and B6, and
free from fat, sodium and cholesterol.
So many more reasons to pack a
mango in your padkos, cooler,
or along with your braai pack
these holidays!
Mango cultivars that are available
right now
The green-skinned cultivars, which
remain green even when ripe and
ready to eat, Kent and Keitt, are on
the shelves right now and their
fragrant, sweet flesh is a sure winner
for any Easter treat.
The succulent Sensation is a heartshaped
fruit with yellow and red
colouring while Heidi, with her green
background and purple blush that
turns to red when ripe, is mild
and sweet.
Mango & yoghurt terrine
Transform this traditional Italian
panna cotta recipe with a refreshing
tropical twist.
Serves: 6 - 8
Preparation time: 20 minutes
Cooking time: 10 minutes
Setting Time: 6 hours
Ingredients:
• 2 ripe mangoes, cheeks removed,
peeled, coarsely chopped • 1 x 500ml
low-fat plain yoghurt • 1 x 400ml can lite
coconut milk • Zest of one lemon
• 2 tablespoons runny honey
• 1/3 cup (80g) caster sugar • 3 tablespoons
cold water • 3 tablespoons (45g)
gelatine powder
Method:
Blend the mango until smooth. Place the yoghurt, coconut milk and sugar in a
medium saucepan over medium heat and cook, stirring, for 2 - 3 minutes or until
heated through. Add the lemon zest, honey and caster sugar. Place the water in
a bowl and sprinkle over the gelatine and leave to soften for 5 minutes before
adding to the yoghurt mixture, stir to dissolve. Add the mango puree to the
yoghurt mixture and strain through a fine sieve into a jug. Place six 1-cup (250ml)
capacity metal dariole moulds on a baking tray, or lightly grease with flavourless oil
a 1 litre loaf tin. Pour the mixture evenly among the moulds or in the loaf tin. Cover
and place in the fridge for 6 hours or until set. Turn the terrine or individual Panna
cottas onto serving plates. If using a loaf tin dip briefly into boiling water to loosen
slightly before turning out onto a platter. Serve with extra diced mango, fresh mint
and sliced mango curls.
Tip: individual teacups also work well and don’t need to be unmoulded for serving.
Mango, biltong and blue cheese
braai salad
Serves 4
Ingredients:
• 6 ripe mangoes, peeled and sliced
• 150g blue cheese, crumbled • 100g
biltong, sliced
Preparation
Arrange mango slices on a platter,
scatter the blue cheese and biltong
over, drizzle with olive oil and serve.
20 Get It Joburg South • Alberton • Bedfordview • Greenstone • Modderfontein April 2021
GIS0402_020_1100546998.indd 20 2021/03/17 12:00:51