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Mango madness hits Mad 4 Mango Week

British consumers are going mad for mangoes – in fact last year we bought 33% more mangoes than in 2002. To reflect this mango mania The Mango Association has renamed National Mango Week to Mad 4 Mango Week and is celebrating this popular tropical fruit with a range of mad recipes.

While mangoes are delicious in fruit salads, salsas and smoothies, there is no need to stop there!

These recipes are just a taster of what can be created with the fruit to inspire the imagination and get the creative juices flowing. The four mad recipes are:

 Mango Fries with Raspberry Dipping Sauce and Vanilla Cream
 Black Pudding & Mango Tower on Rosti Potatoes
 Mango Saffron & Gin Ice Cream
 Spiced Prawn and Mangoes

Chris Abram, chairman of the association comments, " We want consumers to go mango mad during this week and cook the unthinkable with the fruit! These recipes are great, my personal favourite is the mango ice cream which my kids love too. This is our third successful year of promoting the week and hope all mango lovers will get involved.

Chris continues: "The Mango Association was set up to expand the mango market in Britain by raising awareness and increasing sales. The Association also aims to educate British consumers about the taste, texture, usage and versatility of mangoes which these recipes demonstrate."

The recipes are:
Mango Fries with Raspberry Dipping Sauce and Vanilla Cream
Serves 4-6

300ml (10floz) double cream
seeds from half a vanilla pod
150g (5½oz) raspberries
30ml (2tbsp) caster sugar
1 large or 2 medium mangoes, cut into thin wedges and chilled
100g (3½ oz) plain flour
150ml (5fl oz) ice cold water
icing sugar to dust

 Pre heat your deep fryer to 180ºC. Add the vanilla seeds to the cream and whip until it forms soft peaks. Set aside to allow the flavour to develop.
 Push the raspberries through a sieve to puree. Stir in the sugar until dissolved.
 To make the tempura batter, lightly whisk the flour into the ice cold water. Don’t worry about leaving some lumps, as these will burst during cooking and give the characteristic light, crisp texture.
 Dip the chilled mango wedges into the batter and fry in small batches of 3-4, until crisp and lightly golden. Drain on kitchen paper.
 Serve the mango fries dusted with icing sugar, alongside dipping dishes of the vanilla cream and raspberry sauce. This dessert is also great served on a big platter for everyone to share!

Black Pudding and Mango Rösti with Warm Mango and Apple Relish
Serves 4

200g (7oz) potatoes
4 slices pancetta or smoked streaky bacon, cut into thin strips
30ml (2tbsp) snipped chives
1 medium egg, beaten
olive oil
8 thin slices black pudding
8 thin slices mango

for the relish:
1 mango, peeled and roughly chopped
1 large green apple, peeled and roughly chopped
45ml (3tbsp) white wine vinegar
45ml (3tbsp) soft light brown sugar
2.5ml (½ tsp) allspice
2.5ml (½ tsp) salt

 Place all the relish ingredients into a heavy based saucepan. Bring to the boil, reduce the heat and simmer gently for 10-12 minutes. Remove from the heat and allow to cool before serving.
 While the relish is cooking, make the rösti. Peel and grate the potatoes. Place into a sieve and squeeze out as much liquid as you can. Mix together the potato, pancetta, chives and egg.
 Heat a little oil in a frying pan. Divide the rösti mixture into four. Use your hands to form each portion into a patty shape and fry over a medium heat for 4-5 minutes, turning once. Make the rösti in two batches and keep warm in the oven until required.
 Brush the black pudding and mango slices with a little oil and cook on a pre heated griddle pan (you may need to do this in two batches also).
Serve the black pudding and mango slices on top of the potato rösti, drizzled with the warm relish.

Mango, Saffron & Gin Ice Cream
Serves 10

4 whole free range eggs
5ml (1 tsp) saffron strands, soaked in 15ml / 1tbsp boiling water
30ml (2tbsp) runny honey
90ml (6tbsp) gin
45ml (3tbsp) dark brown sugar
2 mangoes, 1 puréed and 1 diced
425ml (5fl oz) double cream
juice of 1 lime

 In a large bowl, whisk the whole eggs with the honey and sugar for 3-4 minutes, until fluffy and thick.
 Whip the cream until it forms soft peaks and combine with the egg mixture.
 Fold in the mango pieces, mango purée, gin and lime juice. Drain off the liquid from the saffron and add the saffron strands to the mixture.
 Pour into a large plastic container with a lid and freeze. After 2-3 hours, remove from freezer and beat gently with a fork to break down the ice crystals. Return to freezer for a further 4-5 hours. For best results, remove the ice cream from the freezer five minutes before serving.

Note: This recipe is not suitable for pregnant women, the elderly or young children, as it contains raw eggs.

Thai Spiced Mango and Prawns
Serves 4 as a starter

20 raw tiger prawns, shells removed, but tails intact
2 mangoes

for the marinade and dressing:
60ml (4tbsp) coconut milk
15ml (1tbsp) Thai red curry paste
15ml (1tbsp) fresh coriander, chopped

1 small red chilli, seeds removed and finely sliced
1 garlic clove, crushed
15ml (1tbsp) olive oil
juice of 1 lime

 Mix together all the marinade / dressing ingredients. Set half of the mixture aside to use as the dressing.
 Cut the side “cheeks” of flesh from the mangoes, peel and slice into wedges. Toss the prawns and mango wedges in the marinade and place in the fridge for at least 30 minutes.
 Dice the remaining mango from around the stones and add to the dressing mixture.
 Heat a griddle pan or wok until smoking and cook the prawns and mango for approximately 30 seconds each side, until the prawns turn pink and the mango is slightly charred.
 Arrange on serving plates and drizzle with the dressing. Serve with lime wedges.


Issued by BCLO PR on behalf of The Mango Association.
Please contact Jayne Robinson or Pam Lloyd on 0117 9731173

Images available on request.

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