Made with #MangoLove
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 :
- 75ml The Mango Girls Apple & Alphonso Mango Juice,
- 50ml Vodka
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
- Combine the sugar, passion fruit puree, & egg yolks in a
saucepan, & place over a medium heat.
- Cook, whisking constantly, until thick enough to coat the
back of a spoon, this will take about 12 to 15 minutes.
- Remove from the heat; stir in the butter, piece by piece,
- Let the mixture cool then cover with clingfilm & refrigerate
- The passion fruit curd can be kept for up to three days in
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
- Pop a sliver of fresh chilli into the bottom of a cocktail shaker & muddle gently. Fill with ice.
- Add the mescal, orgeat and lime juice
- 25 – 30ml Blood Orange juice (out of season, I favour The Mango Girls’ divine bottled juice)
- A good dash of pimento bitters.
- Sake hard until icy cold
- Strain into a beautiful cocktail glass.
- 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
- Mix the plain yoghurt & alphonso mango puree together.
- Taste and add sugar if you need more sweetness, also a little water if you would like a thinner consistency.
- Mix until it is nice and frothy.
- Pour over ice and enjoy.
It really is that simple.
The Queen's Rhubarb Fizz
- 35ml Rhubarb Gin
- 125ml Prosecco
- 1tsp The Mango Girls Rose Petal Confiture
- Measure out your Rhubarb Gin and add it to your chosen glass.
- Add 1tsp of Rose Petal Confiture and top the drink off with 125ml of Prosecco.
- Stir gently and enjoy
Blood Orange Mimosa
- 15ml Grand Marnier
- 89ml Sparkling Wine
- 30ml The Mango Girls Blood Orange Juice
- Combine Juice and Grand Marnier in a cocktail shaker.
- Shake moderately.
- Add Sparkling wine and stir gently.
- Strain into champagne flute.
- 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
- Finely chop the red onion, ginger & chillies & soften in a saucepan on a medium high heat in the vegetable oil.
- Add the ground cumin & cook for 1 minute.
- Add the rest of the ingredients & turn the heat up to high.
- 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.
- You may need to adjust the levels of salt, sugar & vinegar to get the balance right.
- 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