Beyond their sweet, luscious taste, mangoes are packed with antioxidants, fibre and vitamin C that help lower cholesterol levels, improve eye health and boost the immune system.

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Beyond their sweet, luscious taste, mangoes are packed with antioxidants, fibre and vitamin C that help lower cholesterol levels, improve eye health and boost the immune system. These delicious recipes will have you falling further in love with this tropical delight.

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For a smoo ther scoo ping texture, transfer the frozen yoghurt to the fridge 30 mins before serving.


Prep 10 mins (+ freezing) | Makes about 1 litre

3 large (⅕ kg) ripe mangoes

1 cup (280 g) Greek-style vanilla flavoured yoghurt

1. Peel the mangoes, remove the flesh from the seed and cut into large pieces. Place in a snap-lock bag and freeze.

2. When frozen solid, blitz in a good processor with the yoghurt until almost smooth – you will still have a few chunks remaining. Store in an airtight container in the freezer.

Sweet & Simple Mango Treats

Here are four fabulous recipes to take advantage of this juicy tropical fruit

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For extra flavour, brush the shortcake with orange liqueur while it’s still warm.


Prep & Cook 40 mins | Serves 12

1½ cups self-raising flour

100 g butter, at room temperature, cut into pieces

½ cup caster sugar

1 egg

1 tbsp cold water, approximately

3 large (1.5 kg) mangoes


½ cup caster sugar

3 yolks

2 tbsps plain flour

1¼ cups milk

1 tsp vanilla extract

2 strips orange peel

15 g soft butter

1. Preheat oven to 190 C. Thoroughly grease a 25-cm shortcake flan tin or fluted loose-based flan tin.

2. Place the flour and butter in a food processor; blitz to combine. Add the sugar and blitz again until combined. Repeat the process with the egg and water. Turn the mixture out of the food processor and spread it in the tin. Press with your hands so that it is firm and even. 

3. Bake on the middle shelf of the oven for 18 mins or until golden brown. Remove from the oven and cool in the tin for 10 mins before turning out onto a wire rack to cool.

4. CUSTARD With an electric mixer or balloon whisk, beat the sugar and the egg yolks for 3 mins or until light and creamy. Add the flour and beat until well combined. Meanwhile, combine the milk, vanilla and orange peel in a medium saucepan, heat until just below boiling point; remove the orange peel. Gradually whisk the milk mixture into the egg mixture. Return the mixture to a cleaned saucepan and cook over medium heat, whisking continuously, until the custard boils and thickens (about 3 to 4 mins). Remove from the heat, then stir through the butter. Place in a container and cover the surface with plastic wrap to avoid a skin forming on top. Refrigerate until ready to use.

5. Cut the cheeks from the mango and slice thinly. Assemble the shortcake just before serving. Spread the custard over the shortcake. Arrange the mango slices as though they are rose petals, starting in the centre and working outwards.

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If you want to prepare this dess ert a day ahead, drop the gelatin to 2 1/2 tsps for a slightly softer set.


Prep & Cook 15 mins (+ refrigeration) | Serves 6

1¼ cups milk

2 cups thickened cream

½ cup caster sugar

1 tsp vanilla extract

2 strips lemon peel

1 tsp ground turmeric

1 large (600 g) ripe mango, flesh pureed

3 tsps powdered gelatin 

Chopped roasted macadamias and mint leaves, to serve

1. Place 1 cup of the milk with the cream, sugar, vanilla and lemon in a medium saucepan over medium-high heat. Bring to a boil then immediately take off the heat. Strain through a fine sieve into a bowl and allow to cool. Stir through the turmeric and mango flesh.

2. In a small jug, warm the remaining ¼ cup of milk for 15 to 20 secs in the microwave, until it’s just blood temperature, 37 C. Sprinkle gelatin over, allow to soften, then stir in with a fork, making sure it dissolves and there are no lumps.

3. Stir gelatin mixture into cooled cream mixture. Place 6 small serving glasses onto a tray and using a ladle, divide the mixture among them. Place the tray into the fridge for 3 hours or until set. Serve topped with macadamia nuts and mint leaves.

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Prep 30 mins (+ soaking and chilling) | Serves 20

1¾ cups pecan nuts

1 cup moist coconut flakes (or shredded coconut)

1½ cups fresh seeded dates

2 tbsps coconut oil, softened

¼ tsp salt


2½ cups cashews, soaked in water overnight, drained and rinsed

1 cup coconut cream Finely grated rind of

1 lemon

½ cup honey

1 cup coconut oil, softened Flesh of

2 ripe mangoes (around 500 g)


2 large (1 kg) mangoes, cut into 1 cm cubes

1 tbsp mint leaves 

Juice and finely grated rind of 1 lime

Edible flowers

1. Grease and line base and sides of 24-cm springform cake pan with baking paper.

2. Combine the pecans, coconut, dates, coconut oil and salt in a food processor; pulse until combined but still a little bit chunky. Press mixture firmly over the base of the pan. Place the tin in the freezer while making the filling.

3. Combine all the ingredients in a food processor or a high-speed blender and process until velvety smooth. You will need to scrape down the sides of the bowl occasionally. Pour the filling into the chilled base and refrigerate overnight to set.

4. Serve in small slices topped with fresh Mango Mint Salsa.