raw mango cheesecake
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.
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.
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.
- 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.