Fried Fish with Mango and Ginger Salsa

Fish has an affinity with the sharpness of fresh fruit, which is why it is often served with lemon. In this recipe, mango provides the tangy flavor. Look for a mango that is slightly under-ripe or it will be a little sweet. You can also substitute other fruit in this salsa, such as plums. Serves 2.

Ingredients:

2 tablespoons corn flour
Salt and pepper
2 pieces white fish (haddock, hake, cod)
3 tablespoons olive oil
1/2 small mango
1/2 spring onion
1 teaspoon grated fresh ginger
1 dessertspoon chopped fresh coriander
1 dessertspoon lemon juice (optional)

Method:

1. Place the corn flour on a plate and season it with salt and pepper.
2. Wash the fish and dry lightly with kitchen paper. Toss the fish in the corn flour until coated on both sides.
3. Fry the fish gently in 1 tablespoon of olive oil for approximately 5 minutes on each side until just just cooked. The length of time required will depend on the thickness of the fish.
4. Dice the mango flesh and the spring onion as finely as you can. Mix these with the grated ginger, chopped coriander, lemon juice and 2 tablespoons of olive oil.
5. Season the salsa to taste with salt and pepper and serve with the fish.

Pineapple and Mango Salsa

This easy tropical fruit salsa is delicious served as a side sauce with chicken or pork. Recipe serves 4.

Ingredients:

1/2 small pineapple, diced finely
1 medium mango, diced finely
Juice of a small lemon or lime
2 teaspoons sweet chili sauce
1 tablespoon finely chopped fresh mint

Method:

1. Place the pineapple and mango pieces in a bowl.
2. Mix the remaining ingredients together, and stir through the salsa to coat the fruit.
3. Cover, and marinate in the refrigerator for 15 minutes before serving.
4. Stir before serving.

Tip: Cut pineapple will keep for 3 to 4 days in a tightly sealed container in the refrigerator.

Mango and Coconut Bread

Fresh mango pieces and shredded toasted coconut add sweetness and crunch to this easy homemade bread with a cake-like texture. Recipe makes 1 loaf.

Ingredients:

2 cups self-rising (raising) flour, sifted
1/4 cup sugar
2 cups shredded coconut, toasted
1 mango, roughly chopped
4 eggs, lightly beaten
1/2 cup buttermilk

Method:

1. Preheat oven to 350 degrees F (180 degrees C). Line a loaf tin with baking paper. Put the flour in a bowl, add the sugar, coconut and mango and stir.
2. Combine the eggs and the buttermilk, then add to the flour mixture and stir to combine.
3. Spoon mixture into the prepared tin and smooth the top. Bake for 40 to 45 minutes or until a skewer comes out clean when inserted into the middle. Remove from the oven and stand on a wire rack to cool.

Tangy Mango Sorbet

Try serving this easy-to-make fruit puree sorbet topped with slices of fresh mango for a simple but stylish summer dessert. Recipe serves 4.

Ingredients:

2 large ripe mangoes
1/2 cup sugar
1 1/2 cups water
1/4 cup lemon juice
2 egg whites

Method:

1. Process flesh of mangoes until smooth; you should have 1 1/2 cups puree. Combine sugar and water in saucepan, stir over heat without boiling until sugar is dissolved. Bring to boil, reduce heat, simmer, uncovered, 10 minutes without stirring; cool.
2. Stir in mango and lemon juice, pour into slab or bar pan, cover, freeze until partly set.
3. Process egg whites and mango mixture until smooth, pour back into pan, cover, freeze until sorbet has set.

Fruit Salad with Mango Cream

You can't beat freshly made fruit salad for an easy summer dessert - unless, of course, you use brandy to flavor the fruit and add a generous dollop (or two) of creamy mango and passion fruit topping! Recipe serves 4.

Ingredients:

2 mangoes, sliced
1 kiwi fruit, sliced
8 ounces (250 g) raspberries (or any other berries)
1 tablespoon brandy
2 passion fruit
Mango Cream:
1 mango
3/4 cup thickened cream

Method:

1. Place mangoes, kiwi fruit and raspberries into 4 individual serving dishes. Sprinkle brandy over fruit, refrigerate until ready to serve. Top with mango cream and passion fruit pulp.
Mango Cream: Process or blend mango pulp until smooth. Beat cream until firm peaks form, fold in mango puree.

Mango Fool Dessert

With its decorative whipped cream and fresh fruit topping, this easy mango dessert is the perfect conclusion to a special family meal or dinner party, especially since it can be made up to 1 day ahead and kept, covered, in the refrigerator. Recipe serves 4.

Ingredients:

2 x 5 1/2 ounce (170 g) cans mango pulp
2 tablespoons icing sugar
2 teaspoons dark rum
1/4 teaspoon ground cinnamon
1/2 pint (300 ml) carton thickened cream

Method:

1. Combine mango, sifted icing sugar, rum and cinnamon in medium bowl. Beat cream in small bowl with electric mixer until firm peaks form.
2. Reserve 1/3 cup whipped cream for decoration. Fold remaining cream into mango mixture; mix well, pour into 4 serving glasses, cover, refrigerate 30 minutes.
3. Decorate with the reserved cream and fresh fruit.