Mango Salsa

  • 30 Jun - 06 Jul, 2018
  • Mag The Weekly
  • Cookery


• 1 ripe mango, peeled, pitted and finely diced

• 2tbsp red onion, finely chopped

• ½ jalapeño, minced

• 3tbsp fresh coriander leaves, chopped

• 3tbsp fresh lime juice


Place the diced mango, red onion, jalapeño and coriander in a medium bowl. Toss with lime juice. If the salsa is too acidic for you, stir in some diced avocado. Serve with fish, steak, tacos, or tortilla chips!

Spiced Mango Panna Cotta


• 7g unflavoured gelatin

• 125ml milk

• 375ml 35% cream

• 2tbsp packed brown sugar

• ¼ tsp ground cinnamon

• ¼ tsp ground ginger

• 1 cup sweetened canned mango puree

• Cinnamon-sugar to taste


In a measuring cup or bowl, sprinkle gelatin over milk and let it stand for five minutes to soften. Meanwhile, in a saucepan over medium heat, gently whisk together cream, sugar, cinnamon and ginger; heat just until bubbles form around the edge then remove from the flame. Stir in gelatin mixture to dissolve. Whisk in the mango purée and pour into six ramekins or custard cups; tap each dish on the counter lightly to release any air bubbles. Refrigerate until set for at least two hours. To serve, set ramekins in a shallow dish half-filled with hot water for a minute or two. Wipe dishes dry, run a knife around the edge of custard and invert onto serving plates to unmold. Serve sprinkled with cinnamon-sugar.