Caribbean mango cheeks
2 limes, cut into quarters (or eighths if large)
3/4 cup caster sugar
1/2 cup chopped mint leaves
375mL white rum
4 ripe mangoes, peeled, whole cheeks sliced off
2 tablespoons shredded coconut, toasted, as garnish
1. In a bowl, combine the chopped limes, sugar and mint and stir well, to extract a bit of lime juice and melt the sugar. Now stir in the rum. Arrange the mango cheeks in a wide, shallow container and pour the lime-rum marinade over the mango cheeks. Cover and refrigerate for about one hour.
2. While the mango marinates, add the shredded coconut to a dry non-stick frypan and gently toast it over medium heat until the coconut just starts to lightly brown. Set aside.
3. To serve, remove mango cheeks from the bowl (use tongs or a fork) and discard the marinade. Top with a scoop or two of your favourite ice-cream or gelato, and decorate with the toasted coconut shreds.
Tracy Rutherford’s Mango Chutney
2.5kg mangoes
1 onion, finely chopped
3 garlic cloves, crushed
1/2 cup (200g) brown sugar
1 cup (220g) white sugar
1.5 cups brown vinegar
1 teaspoon ground ginger
1 teaspoon chilli flakes
1 teaspoon black mustard seeds
1/2 teaspoon ground cinnamon
1. Peel the mangoes and cut the flesh into small cubes. Place all the ingredients into a large saucepan, and stir over medium low heat until the sugar has dissolved.
2. Increase the heat to bring to the boil, then reduce the heat again and simmer, uncovered, for 45 minutes. Stir occasionally during cooking, especially towards the end, to prevent the mixture catching on the bottom of the pan.
3. Spoon the mixture into warm, sterilised jars. Seal, label and date. Leave in a cool, dark place for one month, for the flavour to develop. Once opened, keep in the fridge and use within six weeks.
More mango recipes!
For Don’s Thai-style Green Mango Salad, click here
For our Cheater’s Home-Made Mango Ice-Cream, click here
