A ripe mango should be yellow or reddish-orange, and it must smell sweet and aromatic and feel slightly soft.
Alphonso orange-red mangoes are a very good tenderiser, and are ideal for marinating meat.
Store unripe mango at room temperature. Put it in the fridge once it's ripe and it can last for up to three days.
Mango - Part 1.
An excellent appetiser, this recipe will have your guests begging for more.
Ingredients (serves 4):
20 medium fresh prawns, skinned and deveined
1 cup flour
1 egg, beaten
1 cup fresh grated coconut
3 tbsp olive oil
For the dip:
1/2 cup sour cream
1 tsp brown sugar
1/2 bowl chives, chopped
1/4 tsp salt
1 tsp paprika
1 mango, skinned and pureed
Method:
1. Mix all the dip ingredients together and set to chill.
2. Prepare the prawns by first coating with flour, then dip them in the egg before rolling them in the grated coconut.
3, Heat the pan, add olive oil and saute the prawns until golden brown. Set aside.
4. Arrange the prawns on a dish and spoon out some chilled mango dip.
Tips:
Or dip the prawns in coconut milk and coat with breadcrumbs.
Recipe source: Simply Her magazine (Aug 2007)
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