200 g 70% dark chocolate, chopped
1 x punnet raspberries
1 x firm ripe mango
300 ml thickened cream
1 tspn caster sugar
1 tspn vanilla essence
1. Place chocolate in a heatproof bowl over a saucepan half-filled with simmering water. Use a metal spoon to stir until the chocolate melts. Set aside to cool.
2. To create the chocolate baskets, use 150ml dariole moulds (you can use small glasses or small bowls). Invert the moulds and cover with baking paper and secure with kitchen strings or rubber band. You can make around 4-6 baskets depending on the size of the moulds.
3. Place melted chocolate in a paper piping bag. Pipe around the mould back and forth to create a lattice basket. Make sure to pipe a thick layer on the sides and base of the moulds. Place moulds in the freezer for 2 hours or until set.
4. Using an electric mixer, beat cream, sugar and vanilla in a bowl until thick.
5. To serve, place chocolate baskets on serving plates. Put cream in the basket and top with mango cubes and raspberries. Garnish with mint leaves.
To achieve a glossy look for the raspberries, brush with a cooled raspberry flavored jelly and place them in the refrigerator to set.
You can replace cream with ice-cream and use your favorite fruit or use white chocolate to make the baskets.
1 cup organic white quinoa
1 1/2 cup water
1/4 red onion, small dice
1/3 cup pomegranate seeds
1/2 cup firm ripe mango, diced
1/4 cup coriander leaves, roughly chopped
20 g butter
2 Tbls olive oil
2 Tbls lemon juice
20 x green prawns, deveined, tails intact
1. Combine water and quinoa in a saucepan over medium-high heat. Bring to the boil. Reduce heat to low. Cover and simmer for 10-15 minutes or until the liquid is absorbed. Transfer to a large bowl. Set aside to cool.
2. Combine mango, onion and pomegranate arils in a large bowl. Add quinoa. Stir in coriander leaves, olive oil and lemon juice. Season. Toss to combine. Place in the refrigerator until required.
3. Meanwhile, heat oil and butter in a large non-stick fry pan. Cook prawns on medium-high heat for 2 to 3 minutes until prawns begin to turn pink or until cooked through. Season. Serve prawns on skewers with quinoa
1 large ripe mango, peeled, roughly chopped
250ml Vaalia low-fat apricot, mango and peach yoghurt (you can use any type of yoghurt)
1 1/2 cups low-fat milk
6 wooden iceblock sticks
1. Process mango flesh, yoghurt and milk in a food processor until smooth. Spoon mixture into 6 popsicle moulds and carefully insert a wooden iceblock stick halfway. Freeze for 4 hours or until frozen solid. Soak in warm water to remove.
1×85 g packet Aeroplane port wine jelly
1×85 g packet Aeroplane mango jelly
1×85 g packet Aeroplane raspberry jelly
1×400 g jam roll, sliced
1×800 g can peach slices
1 x punnet strawberries, hulled, sliced, plus extra to decorate
1 cup cherries
750 ml bought thick custard
300 ml thickened cream, whipped
1 x ripe mango, thinly sliced
1. Prepare the jelly according to packet instructions, refrigerate until set. Cut into cubes.
2. Place the jam rolls in the base of a 3L shallow glass bowl, pressing onto the base. Top with half of the peach slices and drizzle 1/2 cup of peach juice. Layer with jelly cubes, strawberries, and remaining peach slices. Drizzle the custard over the top.
3. Spoon the whipped cream over the trifle and top with strawberries, cherries, red currants and mango slices. Place in the fridge until required.
1 x ripe mango, thinly sliced, plus extra for mango coulis
3 tbls lemon juice
1 tbs water
1 cup caster sugar
300 g packet marie biscuits or any plain sweet biscuit
4×250 g cream cheese
120 g butter, melted
2 tsp gelatine powder, dissolved in 1/4 cup hot water
1. Line a round 6.5cm-deep, 23.5cm (base measurement) springform pan. Place biscuits in a food processor and process until fine crumbs form. Add butter and pulse until combined. Using base of glass, press biscuit mixture into the base and sides of the springform pan. Chill for 1 hour.
2. Meanwhile, using an electric mixer, beat cream cheese, sugar and lemon juice until smooth and glossy (be careful not to over beat). Add the cooled gelatine until combine. Spoon mixture into the prepared pan. Chill for 2-3 hours or overnight.
3. Place mango slices and currants on the cheesecake and drizzle with mango coulis.
To make mango coulis:
Place 1 cup mango flesh, 1/4 cup caster sugar, 1 tbs. lemon juice and 1 tbs. water in a food processor or blender. Blend until smooth. Strain and place in the fridge to chill for 30 minutes, or until required.