Going away for the long Easter weekend or spending it at home with friends and family? Either way, there’s going to be a whole lot of eating going on, so be sure to alleviate the guilt a bit by adding in a few healthy ingredients starting with fresh mangoes!
High in vitamins A, C, and biotin, and the mineral potassium, the mango is also a source of vitamins B1 and B6, and free from fat, sodium and cholesterol. Good news is you have the choice of four different mango cultivars during this time – all equally nutritious, delicious and juicy.
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 heart-shaped 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.
No Easter feast would be complete without a couple of heavenly desserts such as a mango yoghurt terrine which is a variation on the traditional Italian panna cotta recipe with a refreshing tropical twist. Or really impress the family with an assortment of refreshing mango popsicles infused with mint, turmeric, lime and lemongrass!
MANGO & YOGHURT TERRINE
Serves: 6 – 8
You’ll need: 2 ripe mangoes, cheeks removed, peeled, coarsely chopped; 1 x 500ml low-fat plain yoghurt; 1 x 400ml can lite coconut milk; zest of 1 lemon; 2 tablespoons runny honey; ⅓ cup (80g) castor sugar; 3 tablespoons cold water; 3 tablespoons (45g) gelatine powder
How to: 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 purée 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 POPSICLES – 3 WAYS
Mango, turmeric & ginger popsicles
You’ll need: 2 mangoes, peeled and chopped; 1 teaspoon fresh ginger, grated; ½ teaspoon ground turmeric; ½ cup orange juice.
How to: Blend all the ingredients until smooth. Pour into popsicle moulds and freeze overnight
MANGO, LIME & LEMONGRASS POPSICLES
You’ll need: 2 mangoes, peeled and chopped; 1 cup water; ½ cup white sugar; Juice and zest of 2 limes; 2 sticks lemongrass, chopped
How to: Make a simple syrup by placing the water, sugar, lime juice, zest and lemongrass in a small saucepan, and bring to the boil. Reduce heat and simmer for 10 minutes until reduced by ⅓. Strain and cool.
Blend the mango with the sugar syrup. Pour into moulds and freeze.
MANGO, MINT & COCONUT POPSICLE
You’ll need: 2 mangoes, peeled and chopped; 4 – 5 sprigs fresh mint leaves; ½ cup (125ml) lite coconut milk
How to: Blend all the ingredients until smooth. Pour into popsicle moulds and freeze overnight.