Purees & even a confiture

that can be used for creating

award-winning recipes, to drink, eat or simply admire

We, at ‘The Mango Girls’, thought it might be nice to put together a few recipes ideas to inspire you, with the help of a few friends.

As we are tropical fruit puree & specialist ingredient importers who supply to ice cream & sorbet makers, chocolatiers, cocktail bars, bakeries, restaurants including Michelin star ones, our range of products have contributed to many awards for our customers, including Great Taste Awards & Medals & Diplomas.

Fiona & Fleur aka The Mango Girls strive to find producers that take pride in their products. Our desire is to champion great taste & enable artisans by building strong working relationships & providing high quality products.

The Mango Girls, are now bringing their enthusiasm & love of all things foodie. Enjoy…

Poet’s Raspberry Mango

You’ll need :

Put in a Boston Glass Shake and Strain into iced highball glass (only fill to 3/4 full)

For that raspberry layer:

  • 35ml Chambord
  • 10ml simple syrup
  • 4 fresh raspberries

Muddle raspberries in a Boston glass, add Chambord, and syrup. Shake and fine strain through a tea strainer over your Mango mix in the glass. Use a spoon to get all the juices through the strainer.

Garnish with fresh raspberry.

It’s Naughty but Healthy

Passion Fruit Curd

  • 474g Sugar
  • 236ml The Mango Girls Passion Fruit Puree
  • 12 Large egg yolks
  • 113g Unsalted butter, cut into small pieces

METHOD:

  1. Combine the sugar, passion fruit puree, & egg yolks in a
    saucepan, & place over a medium heat.
  2. Cook, whisking constantly, until thick enough to coat the
    back of a spoon, this will take about 12 to 15 minutes.
  3. Remove from the heat; stir in the butter, piece by piece,
    until melted.
  4. Let the mixture cool then cover with clingfilm & refrigerate
    until needed.
  5. The passion fruit curd can be kept for up to three days in
    the fridge.

Mrs McQ's Folly Cocktail

Created for a dear friend — this is spicy, strong & rather chic. Much like the lady herself. Cheers Heather!

  • 25-30ml The Mango Girls Blood Orange Juice
  • 60ml mescal
  • 20ml Lime Juice
  • 20ml orgeat
  • pimento bitters
  • One Red Chilli
  • Ice

METHOD:

  1. Pop a sliver of fresh chilli into the bottom of a cocktail shaker & muddle gently. Fill with ice.
  2. Add the mescal, orgeat and lime juice
  3. 25 – 30ml Blood Orange juice (out of season, I favour The Mango Girls’ divine bottled juice)
  4. A good dash of pimento bitters.
  5. Sake hard until icy cold
  6. Strain into a beautiful cocktail glass.
  7. Garnish with a twist of orange or blood orange.

Created by Kay Plunkett-Hogge
Published in The Telegraph Food & Drink 30th June 2015

Alphonso Mango Lassi

  • 480ml Plain yoghurt
  • 120ml The Mango Girls Alphonso Mango Puree
  • Sugar to your taste
  • Water to your taste

 

METHOD:

  1. Mix the plain yoghurt & alphonso mango puree together.
  2. Taste and add sugar if you need more sweetness, also a little water if you would like a thinner consistency.
  3. Mix until it is nice and frothy.
  4. Pour over ice and enjoy.

It really is that simple.

The Queen's Rhubarb Fizz

 

METHOD:

  1. Measure out your Rhubarb Gin and add it to your chosen glass.
  2. Add 1tsp of Rose Petal Confiture and top the drink off with 125ml of Prosecco.
  3. Stir gently and enjoy

Blood Orange Mimosa

 

METHOD:

  1. Combine Juice and Grand Marnier in a cocktail shaker.
  2. Shake moderately.
  3. Add Sparkling wine and stir gently.
  4. Strain into champagne flute.
  5. Garnish with an orange wheel.

Savoury Alphonso Mango Chutney

  • 1 tbsp fresh ginger
  • 700ml The Mango Girls Alphonso Mango Puree
  • 1 bunch Coriander stalks
  • 1 tbsp Tamarind paste

METHOD:

  1. Finely chop the red onion, ginger & chillies & soften in a saucepan on a medium high heat in the vegetable oil.
  2. Add the ground cumin & cook for 1 minute.
  3. Add the rest of the ingredients & turn the heat up to high.
  4. Let the chutney boil & reduce for about half an hour until it is a thick ketchup consistency. It should coat the back of a spoon.
  5. You may need to adjust the levels of salt, sugar & vinegar to get the balance right.
  6. When it is perfect, push everything through a fine sieve with a ladle to achieve a smooth consistency.

This goes really well with spiced, grilled meat, definitely with a barbecue & of course it is great on the side of a good curry.

Created by Sam Sinha
Published www.samsinhachef.co.uk