20th - 26th May 2013 TBC
2008 saw the the launch of
Rubicon's 1st ever National Mango Week -
testament to the fact that in the UK, Mangoes
are now thought to be the most popular exotic fruit sold.
Today over 20 million tons of mangoes are grown
in tropical and subtropical areas including the Indian subcontinent,
North, South and Central America, the Caribbean, south and central Africa,
Australia and Southeast Asia
When buying, pick specimens which yield to gentle
pressure, with no dark spots or blemishes. Also ripe mangoes have a very
fragrant smell. They'll keep in the refrigerator for a few days however to get
the best flavour, they are best served at room temperature.
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Although many people like to eat mangoes "as they come"
they are also an excellent ingredient to use in cooking for both sweet and
savoury dishes. When using in desserts, make sure you buy ripe specimens
to get the best flavour and texture. However, for some savoury dishes, slightly
under ripe mangoes will work just as well.
The taste has been described by some as a cross between
peach and pineapple and it can be used as a substitute for peaches in many
Green (under ripe) mangoes can also be used in savoury
recipes and are particularly useful in meat dishes as they contain enzymes which
help tenderize the meat plus the fact that they aren't that sweet.
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is just a sample of the many mango recipes on this site which you can cook to celebrate National Mango week. To find more mango recipes
on this site visit the
National Mango Week and Happy Cooking !
Exotic Chilli Mango and Prawns Skewers
with a Mango Dip
A really easy, but delicious recipe – perfect for summer barbeque, alfresco
Extra red chillies can be added for those who like it hot!
2 tbsp Rubicon Mango juice drink
24 prawns, cleaned and peeled
1 chilli, finely chopped
2 tbsp olive oil
2 tbsp honey
salt and black pepper
2 Alphonso mangoes, peeled and cubed
For the Chilli Mango dipping sauce:
1 tbsp brown sugar
6tbsp white wine vinegar
2tbsp soy sauce
2tbsp Rubicon Mango juice drink
2 garlic cloves, crushed
2tsp grated fresh root ginger
½ red chilli, deseeded & finely chopped
Prep & Cooking
time: 35 minutes
1. Soak 8 wooden skewers in water for ten minutes.
2. Put the prawns, half the mango juice, chilli, olive oil and honey
into a large bowl. Mix together and season with salt and freshly
ground black pepper. Leave to marinate for 10 minutes. Once ready,
thread the prawns and mango onto a skewer alternately.
3. Heat a barbeque or griddle pan until smoking, add the skewers and
cook for one minute on each side, or until the prawns are completely
4. Place the sugar, vinegar, soy sauce and remaining mango juice
into a small pan and gently bring to the boil. Add the garlic,
ginger and chilli and set aside for 5 minutes.
5. Serve the prawn and mango skewers alongside the dipping sauce.
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