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Mango & Lemongrass Tart with Coconut Pastry

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Mango and lemongrass tart with coconut pastry

I would love to say I have made this but I do intend to try it this weekend to take to a party, I will let you know if my version looks anything like this…

  • Ingredients
  • 300ml thickened cream
  • 3 lemongrass stems, bruised
  • 3 egg yolks
  • 1/3 cup (75g) caster sugar
  • 1 1/2 gold-strength gelatine leaves
  • 2 mangoes, peeled, thinly sliced

Coconut pastry

  • 1 1/3 cups (200g) plain flour
  • 100g chilled unsalted butter, chopped
  • 1/3 cup (30g) desiccated coconut
  • 1 tbs icing sugar, plus extra to dust
  1. Place the cream and lemongrass in a pan over medium heat. Bring to just below boiling point, then remove from the heat and set aside for 1 hour to infuse.
  2. Step 2Meanwhile, for pastry, whiz flour, butter, coconut and icing sugar in a processor to combine. Add 3 tbs chilled water, then process until mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Roll pastry on a lightly floured surface to 2mm thick. Use to line a greased 10cm x 34cm loose-bottomed tart pan. Chill for 20 minutes.
  3. Step 3Preheat oven to 180°C. Line pastry with baking paper and pastry weights or uncooked rice. Blind-bake for 10 minutes. Remove paper and weights, then return to oven for 5 minutes or until golden, crisp and dry (cook for 2-3 minutes longer if necessary, but keep checking). Cool.
  4. Step 4Beat yolks and sugar with electric beaters until thick and pale. Add cream, discarding lemongrass. Soak gelatine in cold water for 5 minutes. Return cream mixture to pan on low heat and stir for 2-3 minutes until thickened slightly. Remove from heat. Squeeze excess water from gelatine, then add to pan and stir to dissolve. Cool completely, then pour into tart case. Chill for 2-3 hours until firm, then top with overlapping mango slices.

Recipe from Delicious magazine

Rum Glazed Prawns and Mango

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Rum Glazed Prawns and mango


  • 1/4 cup freshly squeezed lime juice plus 1 tablespoon (3 limes)
  • 1/4 cup dark rum
  • 3 tablespoons dark-brown sugar
  • 1 tablespoon finely grated, peeled fresh ginger
  • 1 1/2 teaspoons cornstarch
  • 32 medium prawns, peeled and deveined (tail on)
  • Coarse salt and ground pepper
  • 1 ripe but firm mango, peeled and sliced lengthwise into 8 slivers, each about 1 inch thick
  • 2 tablespoons vegetable oil, plus more for grates
  • 2 bunches watercress (about 12 ounces), tough stems trimmed


  1. Make glaze: In a small saucepan, combine 1/4 cup lime juice, rum, sugar, and ginger; bring to a boil over high heat. Reduce heat; simmer, whisking occasionally, until slightly thickened, about 3 minutes. In a small bowl, whisk together cornstarch and 1 tablespoon water; stir into lime-juice mixture. Cook, stirring, until thickened, about 30 seconds. Remove from heat; let cool.
  2. Thread Prawns onto 8 skewers, using 4 prawns per skewer. Season on both sides with salt and pepper. Thread mango slivers onto 4 skewers, using 2 pieces per skewer. Brush prawns and mango all over with glaze.
  3. Heat grill to medium-high; oil grates. Place prawns and mango skewers on grill; cook, turning once, until blackened in spots and prawns are opaque throughout, 3 to 4 minutes.
  4. In a large bowl, whisk together remaining tablespoon lime juice with the oil; season with salt and pepper. Add watercress; toss to coat.
  5. To serve, divide watercress among four plates; top each with 2 prawns skewers and 1 mango skewer.

Recipe from –