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Cover: Quick cuisine

Recipes with mango

29Jun 12

Oven-fried slices of pork in a coconut and mango chutney sauce

Oven-fried slices of pork with coconut and mango chutneyI often think that it is the sauce that makes a dish, and the protein source is a matter of choice. Although I will say that pork is quite tasty and goes really well with all types of fruits. Take this roast pork with apple cider recipe. Although I prefer to pair my meat with mango and coconut, the combination of apple and pork in that recipe is divine!

In this dish of oven-fried slices of pork in a coconut and mango chutney sauce, I have chosen coconut flakes and mango chutney to add flavour to the sauce. (For an extra fruity flavour, try this pear and mango chutney.)

Coconut products, including coconut flesh, coconut water, coconut oil, and coconut cream all deliver superb health benefits. Did you know that as well as killing off a whole range of viruses and bacteria and being great for your skin when used in creams, coconut oil is thought to boost the metabolism by consuming energy faster and therefore burning excess body weight off?

So if you are looking to slim down in time for summer, this might be a good recipe for you since the meat used in this is also low in fat. Instead of full-fat products, you can use a lighter version if you prefer to.

I hope you enjoy it!

What we need:

  • 250g of salted and slightly smoked cut of pork meat

  • 50ml fresh cream

  • 75ml full fat milk

  • 1/2 tsk curry powder (according to taste)

  • 1-3 tablespoons of orange juice

  • 50ml of water

  • 1 tablespoon of mango chutney

  • 1 tablespoon of coconut flakes

How to make it:

  1. Preheat oven to 175 degrees celsius.
  2. Cut the pork meat into thin slices and place them in the oven-safe form.
  3. Mix the cream, milk, curry, water, mango chutney and coconut into a sauce. Pour in the orange juice according to taste.
  4. Carefully pour the sauce over the meat.
  5. Next, place the oven-safe form in the middle of the oven for 30 minutes, until the pork is cooked well throughout.
  6. Serve alongside a garden salad for some extra greens.

Serves: 2

Time needed: 30 minutes

Level: Easy

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30Mar 12

Crayfish rice with mango

Crayfish Rice with mango

Using crayfish tails can be very versatile and will make simple and tasty dishes. They also give off a certain luxurious and gourmet sensation as they are often considered a delicacy. Crayfish meat is, apart from being yummy, packed with the good nutrient selenium and great as a substitute for meat if you are on a diet, as it is very low in fat. It is a good source of omega-3 fatty acids, vitamin B12 and other vitamins.

Be careful where you get your seafood from, as it may be contaminated with toxins, such as mercury, if harvested in polluted waters. On a positive note, crabs are thought to have a lower risk of mercury than other types of seafood. (Try these Thai crab cakes. Yum yum!)

Here is an easy and tasty crab meat dish that combines courgette and mango for an extra twist. Topped with a yoghurt dressing, this provides a low-fat and healthy meal. And most importantly – it tastes good!

What we need:

  • 375g of rice
  • 1 leek
  • 350g crayfish tails, cleaned and de-shelled
  • 2 mangos
  • 1 small courgette
  • 60g shredded carrots
  • 60g lamb’s lettuce
  • 1 small red onion
  • 1 tablespoon of olive oil
  • 3 pinches of salt
  • 2 pinches of pepper

Yoghurt dressing:

  • 2 dl of natural yoghurt
  • 1 grated clove of garlic
  • 1 teaspoon of French mustard
  • 2 pinches of salt
  • 1 teaspoon of honey

How to make it:

  1. Wash and boil the rice according to instructions on the package.
  2. Wash and cut the leek and onion into slices. Heat the olive oil in a frying pan and fry the veggies.
  3. Add the crab tails.
  4. Cut the courgette into small pieces.
  5. Peel the mangos and cut into cubes.
  6. Mix the courgette and mangos into the frying pan, and when the rice is ready, mix it into the frying pan.
  7. Carefully mix it all together and add the shredded carrots, salt and pepper.
  8. Make the dressing by mixing all the ingredients together and use about a tablespoon for each portion of crab tail rice.
  9. Place a small portion of the lamb’s lettuce on a plate and serve the rice on top.

Serves: 4
Time needed: 20 minutes
Level: Easy

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