RECIPES FOR MANGO

MANGO CHUTNEY

Makes approx 1.3kg of Chutney – please do not use aluminium pans when cooking this dish.

5 large unripe Organic Mangoes, peeled, stoned and cut into thick slices
11/2 tsp sea salt
4 fresh Organic Chillies (red or green according to taste)
3 cloves of Organic Garlic
15g fresh Ginger, grated
275ml White Wine Vinegar
½ tsp Garam Masala
225g Sugar
100g Seedless Raisins or Sultanas

Put the slices of Mango into a bowl sprinkled with salt. Blend the chillies with garlic and ginger, use a little white wine vinegar to moisten the mixture. Add the garam masala and sugar and a little more white wine vinegar and blend again.

Put the rest of the vinegar in a stainless steel saucepan and add the contents of the blender. Bring to the boil and simmer for 15 mins.

Add the mangoes and raisins or sultanas and simmer until thick and syrupy.

Allow to cool before packing into airtight sterile bottles.

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MANGO AND GINGER CREAM

2 Ripe Organic Mangoes, skinned and sliced
1 piece of Stem Ginger (in syrup), finely chopped
1tbsp Syrup from Stem Ginger
Zest & Juice of an Organic Lime
250ml Organic Greek Yoghurt
100ml Organic Double Cream

Puree the mangoes with the zest and juice of an Organic Lime (add the juice to taste).

Combine the Yoghurt and Double Cream and whisk to a thick consistency then fold in the Mango & Lime puree. Mix in the stem ginger and syrup and chill in the fridge – either in a large bowl or individual glasses. Serve chilled.

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