Prawns with Mango Salsa

Recipe by Luke Mangan from Chefs Christmas 2009

This dish is served with cooked prawns, however the mango salsa would be just as lovely with cold prawns.

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  • Plus One

• 11 Ingredients
• Serves 4

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Ingredients

Method

• 16 fresh king prawns, peeled and de-veined
• 2 handfuls rocket

Mango Salsa

• 2 mangoes (peeled, pip removed and diced)
• 2 small red chillies (de-seeded and finely chopped)
• 1 small red onion (peeled and finely chopped)
• 2 cloves garlic (finely chopped)
• 15g (1 Tbsp) finely grated ginger (chopped)
• 30ml white wine vinegar
• 30ml olive oil
• Cracked black pepper and sea salt
• 30g (2 Tbsp) chopped coriander (chopped)

• Make a salsa by combining the fresh mango, chillies, onion, garlic, ginger, a dash of white wine vinegar and olive oil and the coriander (note: you may need to add pinch of sugar). Set aside and allow the flavours to combine.

• 2.

  Heat a frying pan over a medium to high heat. Add a little olive oil.

• 3.

  Add the prawns and cook quickly over high heat. Remove from frying pan as soon as they are cooked (they will continue to cook once removed from the heat.

• 4.

  Serve the prawns with a scoop of salsa and some rocket to garnish.

Mangomisu'

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Bring in the favour of summer with this relaxed mango dessert that will delight your tastebuds.

2:30 To Prep

12 INGREDIENTS

CAPABLE COOKS DIFFICULTY

6 SERVINGS

4.5 AVG RATING (59 Members)

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delicious.

delicious. - December 2009 , Page 102
Recipe by Valli Little

Photography by Mark Roper

• Ingredients
• Nutrition

• 500g mascarpone cheese
• 600ml thickened cream
• 1/3 cup (50g) icing sugar
• 2 egg yolks
• 1 vanilla bean, split, seeds scraped
• 1/2 cup (125ml) Grand Marnier
• Juice of 2 oranges
• 300g savoiardi (see note) (sponge finger biscuits)
• 3 mangoes, flesh sliced 1cm thick

Raspberry sauce

• 1/4 cup (55g) caster sugar
• 250g fresh or frozen raspberries
• Juice of 1 lemon

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• Method
• Notes

1. Step 1
   Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.
2. Step 2
   Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.
3. Step 3
   Meanwhile for the raspberry sauce, place the sugar and 2 tbs water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).
4. Step 4
   To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Fin

Lemon meringue ice-cream loaf

1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit

1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.

Mango granita with coconut panna cotta

60ml water
2 tbsp caster sugar
250ml mango nectar
2 tbsp fresh lime juice
1 mango, soned peeled, thinly sliced

Coconut panna cotta:
400ml can coconut milk
300ml thickened cream
1/2 cup caster sugar
finely grated rind 1 lime
125ml hot water
1 tbsp powdered gelatine

1. Put water and sugar in a large saucepan over a medium heat. cook for 4 mins or until sugar dissolves. Remove from heat and stir in mango nectar and lime juice. Transfer to a shallow slice tin. freeze for 1 hour or until crystals begin to form. Scrape with a fork to break up crystals. freeze for a further 2 hours, repeating process 3- 4 times or until mixture looks icy. Freeze until ready to serve.
2. To make panna cotta, put coconut milk, cream, sugar and rind in a large saucepan over a low heat. cook, stirring, occasionally, for 5 mins or until sugar dissolves (do not boil). Set aside.
3. Put hot water in a small bowl. Add gelatine and whisk with a fork until dissolved. Add to coconut mixture and stir well to combine. Transfer to a jug.
4. Rinse 8x1/2 cup capacity moulds. Shake out excesss water. Evenly divide coconut mixture between moulds. Cover and refrigerate for 5 hours or overnight if time permits, or until set.
5. top panna cotta with granita and serve with mango slices on the side.

Mango and macadamia salad

200g green beans, trimmed, halved
100g mixed salad leaves
2 mangoes, peeled, stoned, flesh sliced
1 bunch mint, leaves picked
1 red capsicum, thinly sliced
1.5 tbsp sweet chilli sauce
1.5 tbsp lime juice
1 tbsp white wine vinegar
black pepper to season
2 tbsp macadamias chopped

1. bring a small saucepan of water to the boil. Add beans and cook for 1 min or until crisp and tender. Drain and refresh under cold water. pat dry with a paper towel, transfer to a large bowl.
2. Add salad leaves, mango, mint and capsicum to beans and toss to combine.
3. Put sweet chilli sauce, lime juice and vinegar in a bowl. Season wit pepper and whisk to combine.
4. pour dressing over sald and toss to coat. Sprinkle with macadamias and serve.

Mango chutney

1 tbsp olive oil
1 oinon, finely chopped
2 cloves garlic, finely chopped
3cm piece of ginger, finely grated
1 cup sugar
1/3 cup rice wine vinegar
4 mangoes, cheeks removed and chopped
2 granny smith apples, peeled, quartered, cored and sliced
2 small red chillies, seeded, finely chopped
salt and pepper to season

1. Heat olive oil in a deep heavy based pan over a medium heat. Add oinon and cook for 4 minutes or until softened. Add garlic and ginger, and cook for 1 minute. Add sugar and vinegar, then stir until sugar is dissolved and mix comes to the boil.
2. Add mango, apple and chilli. Stir until combined and mix comes to the boil. Simmer for 20 minutes or until mix thickens and is reduced by a third. Season with salt and pepper, then remove from heat and cool. Spoon chutney into sterilised jars and process.

Chocolate and coconut peaches with gelato

4 yellow or white peaches, halved, stone removed
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet

1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.

Mango and white chocolate baked cheesecake

250g plain sweet biscuits
125g unslated butter, melted
200g white chocolate
300g mango
2/3 cup caster sugar
250g cream cheese, chopped
200g mascarpone
2 tsp cornflour
4 eggs
300ml thickened cream

Caramelised mangoes
2 mangoes
1/4 cup brown sugar

1. Preheat oven to 160 C. Grease a 23cm springform tin with melted butter, then line base with baking paper. Put biscuits in a food processor and process until fine breadcrumbs form. Add butter and process til combined. Use a glass to press mixture evenly over base and up sides of prepared tin. Refrigerate.
2. Melt chocolate in a small heatproof dish over a pan of simmering water. Stir until smooth, then leave to cool slighlty. Put mango in a food processor and process until pureed.
3. Beat sugar and cream cheese in the small bowl of an electric mixer until well combined and smooth. Add marscapone and cornflour and beat for 30 secs. With motor running, add eggs, 1 at a time, beating well after each addition.
4. Transfer mixture to a large bowl. Add mango and chocolate and stir until just combined. Pour into tin. Bake for 1 hr or until set. Let cool in tin, then refrigerate for 3-4 hours or overnight.
5. Run a warm wet knife around the edge of cheesecake and transfer onto a serving plate. Top with whipped cream.
6. To make caramelised mangoes, heat a medium non-stick frying pan over a medium heat. Cut off cheeks from each mango. Run a shallow spoon between flesh and skin to remove skin. Sprinkle flesh with sugar. Cook for 3-4 minutes or until golden. Serve with slices of cheesecake.