Marie’s famous mango, prawn & macadamia salad


Over the years, Manbulloo’s Managing Director Marie Piccone has had many opportunities to perfect this seasonal, summer salad. When you think Aussie summer – what flavours would you rather combine than mango, prawns, avocado and macadamias?

Both Kensington Pride and R2E2 mango varieties are perfect for this recipe. 


  • 12 large tiger prawns, cooked and peeled
  • 1 Kensington Pride or R2E2 mango, peeled and diced
  • 1 Hass avocado, peeled and diced
  • 1/3 cup macadamia nuts
  • 1 red onion, thinly sliced
  • A few handfuls of fresh lettuce leaves of your choice
  • 1 red capsicum
  • 1 punnet cherry tomatoes, halved
  • 150g fetta, crumbled


  • ¼ cup red wine vinegar
  • ½ cup extra virgin olive oil
  • 1 tbsp honey
  • 1 lemon rind finely grated


  • Arrange salad leaves in a large serving bowl. Layer with prawns, mango pieces, capsicum, cherry tomatoes, onion, macadamia nuts and fetta. Whisk dressing ingredients together and drizzle over salad.


Homemade acai bowl with mangoes


As far as health food crazes go – few have been more popular in recent years than the beautiful, vibrant, exotic and above all – delicious - acai bowl. Acai berries originate from the amazon rainforests and are packed full of healthy antioxidants. Whilst they look amazing on any Facebook or Instagram feed, those suckers can set you back a pretty penny at any popular café – often priced at $12 or more.

So, we’ve included our own ‘make it at home’ version to save you from paying top dollar. The best thing about acai bowls is that they taste amazing topped with any seasonal fruit. During summer, we love to serve ours with fresh mango, blueberries and any kind of crunchy muesli.


  • ½ cup frozen mixed berry
  • 1 frozen banana, chopped
  • 1 packet acai puree (or 3-4 tsp of acai powder)
  • 3 tbsp. rolled oats
  • 2/3 cups almond, rice or macadamia milk

To garnish:

  • ½ Kensington Pride mango, diced
  • ½ punnet blueberries
  • Toasted muesli
  • (Pictured) coconut flakes, bee pollen, goji berries, buckinis, cacao nibs


  • Blend mixed berries, banana, acai puree or powder, oats and milk together until thick and smooth
  • Top with Kensington Pride mango, blueberries, muesli and anything else you want!

Homemade coco-mango popsicles


One of the great things about an Aussie summer is that we’re spoilt for choice when it comes to the availability of delicious tropical fruits. The coconut and mango flavour combo is one of our favourites – especially when it comes to frozen treats! This simple recipe is both creamy and refreshing and perfect for an after school (or work) snack.

Fruit-based popsicles are not only super tasty and easy to make – they’re also a healthy alternative to most frozen after-school snacks. We recommend making this recipe with the kids help – that way they can take the reins after the first batch as we can guarantee they’ll want seconds!

You can add a squeeze of honey to the mixture for a little extra sweetness or dip the popsicles in desiccated coconut or coconut chips after removing from the mould for added crunch!


  • 1 can coconut milk
  • 2 Kensington Pride mangoes, peeled and diced
  • 1 tsp vanilla essence
  • 2 tsp maple syrup


  • Whiz up mango diced pieces until smooth.
  • Mix vanilla, maple syrup and coconut milk in a mixing bowl.
  • Pour mixture in popsicle moulds, starting with mango then coconut mixture for a marble effect.
  • Place a popsicle stick in the centre of each mould.
  • Place in freezer overnight to set.

Chicken tacos with mango-avo salsa


There are a lot of things to love about this recipe. To start with, there’s barely any cooking involved (translation: hard-to-stuff-up). It’s also quick to put together and a winner with the kids. Although tacos can sometimes be overly greasy and cheesy little numbers, this recipe is basically healthy and entirely cheese-free! 

It’s one of our favourite recipes to enjoy on a hot summer night – particularly when eaten outdoors and shared with friends and family. 


  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 2 chicken breasts, diced
  • 1 teaspoon olive oil
  • 3-4 radishes, thinly sliced
  • 1 lime, quartered
  • brown rice, blue corn or white corn tortillas


  • 1 Kensington Pride mango, peeled and diced
  • 1 Hass avocado, peeled and diced
  • 1 red onion, finely chopped
  • 2 tablespoons coriander, finely chopped
  • 1 large red chilli, de-seeded, finely chopped
  • 1 tomato, chopped


  • Combine garlic powder and paprika with diced chicken pieces until evenly coated. Heat olive oil in a non-stick fry pan and cook chicken pieces for 5 minutes on each side or until done.
  • While chicken is cooking, combine salsa ingredients in a mixing bowl and set aside.
  • Warm tortillas in the oven or a microwave. Top with chicken and salsa. Garnish with radish and a squeeze of lime.

Grilled mango, buffalo mozzarella & balsamic glaze


This is a dish that toes the line between sweet and savoury to perfection. This traditionally Italian recipe is usually served with peaches rather than mangoes, but the formula of the dish works beautifully with the sweetness of seasonal, ripe Kensington Pride mangoes.

This recipe is simple and quick to prepare and is guaranteed to impress as an entrée at any dinner party or summertime gathering. You can also play around with ingredient substitutes until the cow’s come home. We’ve used thyme and walnuts this time, but the recipe also works well with rosemary or basil leaves and pine nuts.


(serves 4)

  • 3-4 ripe Kensington Pride mangoes
  • 8 slices fresh buffalo mozzarella
  • 3/4 cup walnuts
  • 1 bunch thyme
  • 2 tbsp coconut sugar
  • 1 tbsp balsamic glaze
  • 1 tbsp olive oil


  • Hold each Kensington Pride mango length ways and slice down each side as close to the seed as possible.
  • Brush the mango flesh of each cheek with coconut sugar. Heat olive oil in a non-stick grill pan.
  • Place mango cheeks on grill pan and cook for approximately 10 minutes on medium heat or until golden brown.
  • Top with buffalo mozzarella, walnuts and thyme. Drizzle with balsamic glaze to serve.

Coco-mango chia pudding


Kensington Pride mangoes are undoubtedly a favourite Aussie summertime fruit. At Manbulloo, we’re always looking for yummy new mango recipes that are not only healthy, but also work well in the summer heat. This chia pudding recipe is not only perfect for breakfast or dessert during the hot summer months, but also happens to be simple to make and super healthy. 

Chia seeds have received a lot of attention in recent years for their ‘superfood’ status and popularity among health-conscious consumers. In fairness, chia sees are a great source of fibre, plant protein, Omega-3 fatty acids and other essential nutrients such as calcium, magnesium and phosphorous. The little suckers have also been linked to reducing the risk of heart disease and diabetes.

A fun fact about chia seeds is that they can absorb over 10 times their weight in water - which makes them perfect for healthy breakfast pudding or dessert recipes such as this.


  • 1 cup coconut milk (can substitute for almond, macadamia or rice milk)
  • 4 tbsp chia seeds
  • 1 tbsp honey or rice malt
  • 1/2 tsp vanilla extract
  • 1 fresh Kensington Pride mango, peeled and diced
  • 1 passionfruit
  • Coconut chips


  • Add chia seeds to a mixing bowl or Tupperware container. Slowly stir in the coconut milk, honey and vanilla extract. Cover with lid or cling wrap and place in fridge for at least 2 hours to set.
  • Dice Kensington Pride mango. To serve, layer chia mixture with died mango pieces and top with coconut chips and passionfruit pulp.