Now that the summer sun is breaking its way through the clouds, we're craving the sweet fresh flavour of one of our favourite Latin treats – the mango. This versatile ingredient brings a bit of oomph to each of our three very different recipes.
A delicious side dish, summer salad, or perfect taco topping!
- 1 white cabbage, chopped into fine ribbons
- 1/2 a red cabbage, as above
- 1 large red onion, diced
- 3 cloves garlic, finely chopped
- 1 unripened mango, peeled and chopped
- 1 tomato or 1/2 red pepper, chopped
- 1/2 cup sweetcorn
- Large bunch of coriander, finely chopped
- 1/2 red chilli, finely chopped
- Juice of 3-4 limes
- Handful of toasted peanuts, chopped (optional)
- Salt to taste
Simply mix all the ingredients together well (ideally prepare slightly in advance so that the flavours have a little time to develop). Note that ripe mango produces too sweet a taste for this dish, so choose a firm mango with lighter yellow flesh.
GRILLED FISH WITH A COCONUT CRUST AND MANGO SALSA:
White fish and mango is a popular combination in Brazil, and well worth recreating at home.
- 4 fillets of white fish, skinned and boned
- 4 tbsps desiccated coconut
- 2 tbsps plain flour
- 1 generous tsp chilli powder
- 2 tbsps vegetable oil
- 1 egg, beaten
- Pinch of rock salt and black pepper
For the mango salsa:
- 1 ripe mango, peeled and diced into small cubes
- 1/2 a red onion, chopped into fine slivers
- Juice of 1 lime
- 2 spring onions, chopped
- 1/2 a small red chilli pepper, finely chopped
- 1 tbsp red or white wine vinegar
- 1 tsp sugar
- Small bunch of coriander, finely chopped
1. Combine all the salsa ingredients; mix well and set aside.
2. Take a large dish or chopping board and, in the centre, pour the flour, chilli powder, coconut, salt and pepper. Mix (use a spoon or your hands) and spread evenly across the surface. Whisk the egg in a separate bowl.
3. Add the oil to a large frying pan over a medium-high heat.
4. Coat the first fillet in egg, then the coconut mixture, on both sides. Add to the heated pan and fry on each side until browned (around 2-3 minutes per side). Repeat the process for each of the fillets.
5. Serve the fish hot, topped with mango salsa, with rice or salad to accompany.
A MEXICAN STREET SNACK:
This recipe is based on the fruit sold by street vendors all over Mexico. You can use other fruit such as pineapple or melon but mango is our favourite. Use as much or as little of the ingredients as you require and season to your taste.
- 2 ripe mangos
- Juice of two limes
- Chilli powder according to preference
- Salt to taste
1. Wash, peel and slice the mango into big chunks and refrigerate until ready to serve.
2. Place the mango into a large shallow bowl. Squeeze the lime juice over the fruit and season with chilli powder and salt. Mix gently with a rubber spatula so as not to damage the fruit. Correct the seasoning to your taste. Serve immediately.