oliveoilandlemon

recipes for healthy living

Tag: Mango

Chickpea Cakes & Mango Relish

OO&L Chickpea Cakes & Mango Relish

I’m neither vegan or vegetarian and even if I was convinced that there were benefits to that kind of a diet (which I’m not) it flat out wouldn’t work in my house and for those of you who know my other half, you know why. But occasionally I do like to have a meat free meal which these are great for or as a starter if you are having a big group over. Just make a big platter of these with lots of salsas and other dips and they make for a perfect informal gathering. Other pulses will work just as well for these – I’m thinking kidney beans or others like them. Just check in the back of the press you know there is a tin lying around in there – now you know what to do with it 🙂

Makes 8 small cakes
250gr Tin chickpeas
2 tbsp toasted coconut
1 tsp chilli powder
2 tbsp chopped fresh coriander
1 tbsp chopped ginger
1 tsp Nigella seeds
2 tbsp fresh breadcrumbs
1 tsp Salt
1/2 tsp Pepper

Blend chickpeas with nigella seeds and chilli powders
Add the coconut, coriander, ginger, breadcrumbs, salt and peppers
Shape into small cakes about 4cm wide 1 cm deep.
If the mix seems dry then add a little water
Put into the fridge for at least 30 minutes to chill before frying
Heat 1 tbsp oil in pan and fry until crisp brown on both sides
Side hot with salad and the relish

Mango and Ginger Relish
1 red onion
1 large red chilli
2 tbsp olive oil
t tsp grated ginger
1 ripe mango
2 ripe tomatoes
t tbsp distilled malt vinegar

Peel and dice the onion
De-seed and finely chop the chilli
Heat oil in a small saucepan, add onion ginger and chilli and gently fry for 10 minutes until the onion is softened.
Peel and chop roughly the mango and tomatoes
Add to the onion mixture, stir once, add vinegar and 1 tbsp water
Season , Bring to the boil, cover and simmer for 5 minutes
Leave to cool and serve with the chickpea cakes.

Delicious Mango Ice Cream

OO&L Mango Ice Cream

A perfect ice cream recipe which works with any fruit puree – you may never go back to shop bought if you try this. Works just as well even if you don’t have your own churner.

Mango Ice Cream
Mango puree – from 3 medium-sized ripe mangoes
6 egg yolks
130gr sugar
550ml cream
120 ml milk
juice of half a lime
2 cardamom pods lightly crushed

Peel, pit and puree the mango together with lime juice in blender until smooth, set aside.
Add the milk, cream, sugar and cardamom pods into a medium saucepan over medium heat. Cook until the sugar has dissolved and the mixture is warm.
In a large heat proof bowl, whisk the eggs until smooth. Slowly pour 1/4 of the warmed cream mixture into the egg yolks to temper, whisking constantly. Transfer this back into the rest of the warmed cream milk mixture and cook over low heat, stirring constantly until the mixture thickens and coats the back of a wooden spoon. (Do not let it boil or the custard will curdle!)
Place a fine mesh sieve over the top of a big bowl.
Remove the custard from the heat and pour through the sieve into the bowl, cool and then put in the fridge until it is chilled.
Whisk most of the mango puree into the chilled custard. (Keep some over for serving),
Freeze the mixture in an ice cream maker according to the manufacturer’s instructions or if you don’t have an ice-cream maker, tip into a plastic beaker with a lid, place in the freezer for a couple of hours. Take out and whip to remove ice crystals and back into the beaker into the freezer again until you are ready to use.
Serve as is with some of the leftover puree or is perfect accompaniment to many desserts such as meringues etc.

Sweet Chilli & Lime Chicken Wraps with Mango Salsa

If it is dry we usually cook on the barbecue…. Since it’s Ireland, We usually have to eat it inside but even so it is nice to not have to put on the oven and still be able to produce a nice meal. While I do like a burger or sausage on the barbeque. I think it is nice to mix it up a bit and have some lovely colour and flavour instead of smokey red meat. These are delicious and easy to prepare and the mango salsa just sings summer. This salsa is also great nutritionally being rich in vitamins, minerals, and antioxidant compounds. No ketchup or mustard required here, just spoon on the salsa, wrap and eat – Delicious!.

2 Skinless chicken breasts
Finely grated zest and juice of a lime
2 tbsp light soy sauce
1″ piece of ginger peeled and grated
1 tbsp honey
1 clove garlic peeled and mashed
Salt and pepper

Salsa
1 mango peeled and diced
1 small red onion diced
1/2 red pepper diced
juice and zest of of 1/2 lime

Cut chicken into bit sized cubes
tip into a bowl with the other ingredients and toss well
Season with salt and pepper
Leave to marinate for a few hours covered in the fridge
Thread onto metal or soaked wooden skewers and barbeq for about 12-15 minutes until cooked through.

Combine all the ingredients for the salsa and season well.

Serve the chicken in wraps with salad leaves and the mango salsa

Sunny Peach & Mango Salsa


I go on a lot about the weather – part of being Irish I suppose, but also because it has been really awful… So to add sunshine in the absence of the real thing, try this peach and mango salsa. Lots of lovely colour as well as all the health benefits of these delicious ingredients. Serve it with fish, fish cakes, any barbq’d meat or on the side on an antipasti plate for a different garnish to your meats and cheeses. The flat leaf parsley and mint in this are different to the usual coriander but I think they work really well and the peach and mango are a great combination.

2 Alphonso mango’s – ripe but not too soft
2 peaches
about a 2″ piece of red chilli,  deseeded and finely diced
about 12 tiny cherry tomatoes – halved or quartered quite big
juice of a lime
2 tbsp each of chopped fresh mint and flat leaf parsley
salt to season

Peel, slice and dice the mango – not too fine
Slice and dice the peach about the same size pieces, no need to peel
Combine with the other ingredients, season and adjust if necessary.
This will keep a couple of days in the fridge but is best on the day it is made.

I also managed to sort out my cookery books finally and get them in order on to new shelves. I went from a big unsorted pile to 2 lovely stacks of books and the rest have been into put into the bag for the local recycle book store…. Now I have room for some more new ones!…


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