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Add some spice to your summer with a spicy Mexican mango salad

A delightful summer salad that combines both sweet and spice for a fun al fresco starter. Time to prepare: 20 minutes Cooking time: 10 minutes Serves: 6 as a side Ingredients Chilli corn: <ul> <li>2 tbs olive oil</li> <li>1 garlic clove, crushed</li> <li>1 tsp dried chilli flakes</li> <li>3 large corn cobs, husks removed</li> <li>425g can black beans, drained, rinsed</li> <li>200g Sweet Solanato™ tomatoes, halved </li> <li>1 red capsicum, finely chopped</li> <li>3 Calypso mangoes </li> <li>½ cup fresh coriander, chopped</li> <li>1 long red chilli, deseeded, finely chopped</li> <li>1 lime, juiced</li> <li>Extra virgin olive oil</li> </ul> To serve: <ul> <li>Coriander leaves</li> <li>Corn chips</li> </ul> Directions <ol> <li>For chilli corn, combine oil, garlic and chilli. Brush evenly over corn cobs.</li> <li>Preheat a barbecue grill plate over medium-high heat. Add corn. Cook, turning occasionally, for about 10 minutes, or until charred. Remove to a plate. Cool 5 minutes then cut corn kernels from cobs.</li> <li>Combine corn, beans, tomatoes and capsicum in a large serving bowl.</li> <li>Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. Combine in a bowl with coriander and chilli.</li> <li>Spoon over corn mixture. Spoon over the lime juice, drizzle with extra virgin olive oil. Season and top with coriander. Serve with corn chips.</li> </ol> Recipe courtesy of <a href="http://www.calypsomango.com.au/">Calypso Mango</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/spicy-mexican-mango-salad.aspx">Wyza.com.au</a>.

Food & Wine

Relax with a calypso mango curd ice cream sundae

Perfect for a cheat weekend, this ice cream sundae pairs perfectly with the tropical taste of mango! Ingredients <ul> <li>3 Calypso mangoes</li> <li>1 litre good-quality vanilla ice-cream</li> <li>½ x 250g packet butternut snap biscuits</li> <li>½ cup pistachios</li> <li>½ cup shredded coconut, toasted</li> </ul> Calypso mango curd <ul> <li>1 Calypso mango</li> <li>6 egg yolks</li> <li>¾ cup caster sugar</li> <li>3 lemons, juiced</li> <li>125g butter, chilled, chopped</li> </ul> Directions 1. To make the curd, cut the cheeks from the mango. Using a large spoon remove the mango fruit from the cheeks. Puree mango until smooth. You need ¾ cup. Whisk egg yolks and sugar in a 6-cup capacity heatproof, microwave-safe bowl until combined. Whisk in ½ cup lemon juice. Add the butter. Microwave, uncovered, for 6-7 minutes on Medium/50%, whisking every minute, until the curd thickens and just comes to the boil. Stir in mango puree. Cover surface with plastic wrap. Refrigerate for 2 hours. 2. Spoon the ice-cream into a large bowl. Stand at room temperature for 10 minutes, or until softened slightly. Fold in 1 cup of mango curd. Spoon into a 12cm x 22cm (base) loaf pan. Cover and freeze overnight. 3. Process biscuits and pistachios until finely chopped. Stir in coconut. Cut the cheeks from the mangoes. Using a large spoon remove the mango fruit from the cheeks and cut into 2cm cubes. 4. To serve, spoon half the biscuit mixture into the base of six serving glasses. Top with scoops of ice-cream and half the mango. Repeat layers. Serve. Tips Mango curd makes 2 cups; store the remaining mango curd in a jar in the fridge for up to one month. Try folding it through whipped cream and serving on top of pavlova or serve over scones, toasted waffles or toasted crumpets. Recipe courtesy of <a rel="noopener" href="http://calypsomango.com.au/" target="_blank">Calypso Mangoes</a>. Republished with permission of <a href="https://www.wyza.com.au/recipes/calypso-mango-curd-ice-cream-sundae.aspx">Wyza.com.au</a>.

Food & Wine

Enjoy the taste of summer with a mango and cucumber noodle salad

Enjoy the taste of summer with this refreshing salad. Serves: 6 as side salad Prep time: 30 mins Cooking time: 0 mins Ingredients <ul> <li style="font-weight: 400;">2 large Calypso® mangoes</li> <li style="font-weight: 400;">200g Qukes®, sliced into rounds </li> <li style="font-weight: 400;">100g dried rice vermicelli noodles </li> <li style="font-weight: 400;">1 1/2 cups fresh herbs (like mint, coriander, Thai basil)</li> <li style="font-weight: 400;">125g snow peas, shredded</li> <li style="font-weight: 400;">1 long red chilli, thinly sliced</li> <li style="font-weight: 400;">1/2 baby wombok, shredded</li> <li style="font-weight: 400;">1/4 red cabbage, shredded</li> <li style="font-weight: 400;">3/4 cup roasted salted cashews or macadamia nuts</li> </ul> Dressing <ul> <li style="font-weight: 400;">1/3 cup coconut water</li> <li style="font-weight: 400;">1/4 cup sweet chilli sauce</li> <li style="font-weight: 400;">1 tbs grated ginger</li> </ul> Method <ol> <li style="font-weight: 400;">Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Thinly slice the mango crossways. </li> <li style="font-weight: 400;">Prepare the noodles following packet directions. Refresh under cold water and drain well. Use kitchen scissors to cut noodles into thirds. Transfer to a large bowl and add the Qukes®, herbs, snow peas, chilli and mango slices.</li> <li style="font-weight: 400;">Combine all the dressing ingredients together and season with salt. Pour three-quarters over the salad and toss gently to combine.</li> <li style="font-weight: 400;">Combine the wombok and cabbage and arrange over base of large serving platter or board. Top with mango salad. Scatter over the cashews. Spoon over remaining dressing and serve. </li> </ol> Tip: You can add shredded chicken or chopped prawns to turn this salad into a main meal. Recipe courtesy of Calypso Mangos.

Food & Wine

Enjoy some sweet mango and prawn rice paper rolls

Enjoy a fun and sweet twist on a traditional dish. Makes: 24 Prep time: 30 mins Cooking time: 0 mins Ingredients <ul> <li style="font-weight: 400;">4 Calypso® mangoes</li> <li style="font-weight: 400;">2 x 250g packs Qukes® peeled into ribbons </li> <li style="font-weight: 400;">2/3 cup whole egg mayonnaise</li> <li style="font-weight: 400;">1/2 lime, juiced</li> <li style="font-weight: 400;">1 tbs hot chilli sauce</li> <li style="font-weight: 400;">200g dried rice vermicelli noodles </li> <li style="font-weight: 400;">36 cooked medium king prawns, peeled, deveined </li> <li style="font-weight: 400;">24 (2 x 150g packets) rice paper wrappers </li> <li style="font-weight: 400;">1 small iceberg lettuce, shredded</li> <li style="font-weight: 400;">1 cup fresh mint leaves </li> </ul> Method <ol> <li>Cut the cheeks from the mangoes and scoop the flesh from the cheeks. Roughly chop 1 mango cheek and place in small food processor. Add mayonnaise and lime juice and pulse until well combined. Remove to a bowl and swirl through the chilli sauce. Refrigerate until ready to serve. Thinly slice the remaining mango crossways, place onto a plate and refrigerate until required. </li> <li>Prepare the noodles following the packet directions. Refresh under cold water and drain well. Return to bowl. Cut into shorter lengths using kitchen scissors. Cut the prawns in half through the centre of the prawn so they still resemble prawn shape. </li> <li>Working with one rice paper sheet at a time, submerge it in a shallow dish of luke-warm water for 3 seconds, it should still be firm. Place on a board and pat dry with paper towel to remove excess water. Place 4-5 mango slices down the centre of the rice paper sheet.</li> <li>Top with 4 Qukes® slices, 3 pieces of prawns, lettuce, noodles and mint. Fold in the sides and roll-up firmly from the end closest to you to enclose the filling. Repeat to make 24 rolls. Serve with mango dipping sauce.</li> </ol> Tip: You can make the rice paper rolls up to 2 hours ahead. Place on plate and cover loosely with paper towel and plastic wrap Recipe and photo courtesy of Calypso Mangoes.

Food & Wine

Mango and berry fruit salad with rosé syrup

Take the heat off the day with this sweet and refreshing fruit salad. Serves: 6-8 Prep time: 20 mins + 3 hours chilling Cooking time: 25 mins Ingredients: <ul> <li>4 Calypso® mangoes, chilled</li> <li>2 x 125g Perfection Raspberries</li> <li>2 x 125g Perfection Blueberries</li> <li>250g strawberries, hulled, halved</li> <li>175g mulberries, blackberries or boysenberries</li> <li>1 pomegranate, halved, arils removed (see tips)</li> <li>Vanilla ice cream and little meringues or shortbread, to serve</li> </ul> Rosé syrup <ul> <li>500ml rosé</li> <li>1 cup white sugar</li> <li>3 sprigs fresh mint</li> </ul> Method: <ol> <li>To make the syrup, combine the rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours.</li> <li>Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils.</li> <li>Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.</li> </ol> Tips: <ul> <li>To remove the arils from pomegranate, roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.</li> <li>For an alcohol-free syrup replace the rosé with cranberry, pomegranate or apple juice.</li> </ul> Recipe by Calypso® Mango.

Food & Wine

No-bake mango cheesecake log

With no baking involved, you can easily whip up this dessert in the kitchen with your grandkids. Serves: 6-8 Prep time: 45 mins + 6 hours chilling Ingredients: <ul> <li style="font-weight: 400;">3 Calypso® mangoes </li> <li style="font-weight: 400;">250g cream cheese, chilled, chopped</li> <li style="font-weight: 400;">1/2 cup caster sugar</li> <li style="font-weight: 400;">300ml thickened cream</li> <li style="font-weight: 400;">1 tsp vanilla bean paste</li> <li style="font-weight: 400;">½ cup sour cream</li> <li style="font-weight: 400;">2 tbs coconut milk, chilled</li> <li style="font-weight: 400;">2 tbs dark Rum, Kahlua or Malibu </li> <li style="font-weight: 400;">250g packet Arnott’s Choc Ripple Biscuits</li> <li style="font-weight: 400;">Edible flowers to serve, optional </li> </ul> Method: <ol> <li style="font-weight: 400;">Cut the cheeks from 1 mango, scoop the flesh from the cheeks and process until smooth, you will need 1/2 cup of puree. Add the chilled cream cheese and ¼ cup of the caster sugar, pulse until well combined (see tip).</li> <li style="font-weight: 400;">Whisk the cream with remaining ¼ cup caster sugar and vanilla to form soft peaks. Add the sour cream and whisk until thick. Spoon about 3 tablespoons of the cream mixture down the centre of a 30cm long serving plate or board. Combine the coconut milk and rum in a shallow dish. </li> <li style="font-weight: 400;">Dip one side of 2 biscuits into the coconut milk mixture. Sandwich together with 1 tablespoon of mango cheesecake mixture. Stand upright in the cream at one end of the plate/board. Working with one biscuit at a time, dip into coconut milk, then top with mango cheesecake mixture and sandwich against biscuits on the plate. Repeat to form a log-shape. </li> <li style="font-weight: 400;">Spread the remaining whipped cream over the top and sides of log. Cover and refrigerate for 6 hours or overnight.</li> <li style="font-weight: 400;">Before serving, remove the cheeks from the remaining mangoes. Carefully scoop out the flesh then thinly slice. Arrange the mango over the biscuit log and top with edible flowers. Cut diagonally into pieces and serve. </li> </ol> Tips: <ul> <li>Don’t over process the mango and cheese mixture, just pulse in short sharp bursts until combined.</li> <li>For a kid friendly option, replace the liqueur with more coconut milk.</li> </ul>

Food & Wine

Banana & mango frozen yoghurt pops

With summer right around the corner, these banana and mango frozen yoghurt pops are the perfect midday treat for when it’s blazing hot outside. The refreshing snack is not only satisfying, but it’s also delicious and easy to make. Try it out for yourself! Makes: 8 Prep: 15 mins + overnight freezing Ingredients: <ul> <li>4 large bananas (Cavendish)</li> <li>1½ cups thick Greek yoghurt</li> <li>2 large mangoes, peeled, fruit chopped</li> <li>1 tablespoon honey</li> <li>200g white chocolate, melted</li> <li>2 tablespoons hundreds and thousands</li> </ul> Method: <ol> <li>Peel and roughly chop bananas. Place into a snap lock bag. Freeze for 4 hours or overnight.</li> <li>Place frozen bananas into food processor. Process until finely chopped. Add the mango, yoghurt and honey. Process until smooth.</li> <li>Divide the mixture between 8 plastic cups, insert a paddle pop stick into each. Cover and freeze overnight.</li> <li>Remove the yoghurt pops from the cups. Drizzle with white chocolate and sprinkle with hundreds and thousands. Serve.</li> </ol> Tips: <ul> <li>When fresh mangoes are not available, replace with 1 cup frozen Australian mango or 250g fresh or frozen strawberries or raspberries, pureed.</li> <li>Once frozen, wrap the pops either in or out of the cups tightly with plastic wrap to prevent freezer burn. They will keep up to 4 weeks in the freezer.</li> </ul> Recipe and image courtesy of <a href="https://australianbananas.com.au/">Australian Bananas</a>.

Food & Wine

Mango chicken salad

Here is a very special salad – new potatoes, slices of tender grilled chicken and asparagus tossed in a fresh orange dressing while still warm and then gently mixed with juicy mango slices and baby salad leaves. It makes a delicious and well balanced meal all on its own. Serves: 4 Ingredients: <ul> <li>1 clove garlic, crushed</li> <li>1 teaspoon grated fresh ginger</li> <li>1 tablespoon light soy sauce</li> <li>2 teaspoons sunflower oil</li> <li>2 skinless chicken breast fillets, about 175g each</li> <li>800g new potatoes, scrubbed</li> <li>2 large sprigs of fresh mint</li> <li>125g asparagus spears</li> <li>1 ripe mango, peeled and sliced</li> <li>150g mixed baby salad leaves such as English spinach, and cos and red coral lettuces</li> </ul> Fresh orange dressing <ul> <li>1/2 teaspoon finely grated orange zest</li> <li>1 tablespoon orange juice</li> <li>1 teaspoon dijon mustard</li> <li>2 tablespoons sunflower oil</li> <li>1 tablespoon walnut oil</li> <li>salt and pepper</li> </ul> Method: <ol> <li>Put the garlic, ginger, soy sauce and sunflower oil in a bowl and whisk together. Add the chicken breasts and turn to coat both sides, then leave to marinate for 15 minutes.</li> <li>Put the potatoes in a saucepan, pour over boiling water to cover and add the mint sprigs. Cook for 15-20 minutes, or until tender. At the same time, put the asparagus in a steamer basket or metal colander, cover and set over the pan of potatoes to steam. Cook thin asparagus spears for 4-5 minutes, thick spears for 8-10 minutes, or until just tender.</li> <li>Drain the potatoes (discard the mint) and leave until cool enough to handle, then cut into thick slices. Cut the asparagus diagonally into 6cm lengths.</li> <li>Preheat the grill to moderate. Remove the chicken from the marinade and place it on the grill rack. Grill for about 15 minutes, brushing frequently with the marinade and turning once, until cooked through and the juices run clear when the chicken is pierced with the tip of a knife. Leave to rest for 3-4 minutes, then slice.</li> <li>To make the dressing, put the orange zest and juice, mustard and sunflower and walnut oils in a large serving bowl, and whisk together until slightly thickened. Season with salt and pepper to taste.</li> <li>Transfer the warm sliced chicken, potatoes and asparagus to the serving bowl and gently toss together to coat with the dressing. Add the mango and salad leaves and toss gently again. Serve immediately, while still warm.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/mango-chicken-salad">Reader’s Digest.</a> For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">offer</a>.

Food & Wine

Banana and mango shake

A thick banana-flavoured milkshake with a tropical touch, this will certainly appeal to children and adults alike. Ideal at breakfast time as it is filling, nourishing and quick, it can also be enjoyed as a delectable dessert after lunch or dinner. Serves: 2 Ingredients: <ul> <li>½ ripe mango</li> <li>1 small ripe banana, sliced</li> <li>½ cup (125ml) low-fat milk</li> <li>½ cup (125ml) orange juice</li> <li>2 teaspoons lime juice</li> <li>1 teaspoon caster sugar</li> <li>2 heaped tablespoons vanilla frozen yogurt</li> <li>Sprigs of fresh lemon balm to serve (optional)</li> </ul> Method: <ol> <li>Peel the skin from the mango and cut the flesh away from the stone.</li> <li>Chop the flesh roughly.</li> <li>Put into a blender with the banana.</li> <li>Add the milk, orange juice, lime juice, sugar and frozen yogurt and blend on maximum speed for about 30 seconds, or until well combined and frothy.</li> <li>Pour into glasses and serve immediately, decorated with sprigs of lemon balm, if you like.</li> </ol> This article first appeared in <a href="http://www.readersdigest.com.au/recipes/banana-and-mango-shake">Reader’s Digest</a>. For more of what you love from the world’s best-loved magazine, here’s our best subscription <a href="http://readersdigest.innovations.com.au/c/readersdigestsubscribe?utm_source=readersdigest&utm_campaign=RDSUB&utm_medium=display&keycode=WRA85S">offer</a>. <img style="width: 100px !important; height: 100px !important;" src="https://oversixtydev.blob.core.windows.net/media/7820640/1.png" alt="" data-udi="umb://media/f30947086c8e47b89cb076eb5bb9b3e2" />

Food & Wine

Nadia Lim’s mango and almond smoothie

Smoothies are a great way to start the day as well as up your fruit and vege intake. They'll also give you a good boost of vitamins and minerals in something that's easy to drink, refreshing and delicious. Ingredients: <ul> <li>1 ripe mango, peeled, flesh roughly chopped </li> <li>1 cup milk (cow's, almond, or soy)</li> <li>1/4 cup natural yoghurt</li> <li>1 tablespoon ground almond</li> <li>1/2 tablespoon honey</li> <li>1/4 cup ice cubes, plus extra to serve</li> </ul> Method: <ol> <li>Combine mango, milk, yoghurt, ground almond, honey and ice cubes in a blender.</li> <li>Pulse until smooth.</li> <li>To serve, pour into glasses and top with extra ice cubes.</li> </ol> How delicious! What’s your favourite type of smoothie? Written by Nadia Lim. First appeared on <a href="http://www.stuff.co.nz/" target="_blank">Stuff.co.nz</a>. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Spicy tofu tacos with mango mayonnaise

Great as a side (or a light meal), these spicy tofu tacos served with mango mayonnaise are a delicious vegetarian twist on a Mexican favourite. Serves: Two Ingredients: <ul> <li>2 cups finely sliced red cabbage</li> <li>1 tablespoon olive oil</li> <li>1/2 lemon, juiced</li> <li>1 block spicy tofu, cut into thick slices</li> <li>4 mini tortillas</li> <li>1/2 avocado, sliced</li> <li>1 small bunch coriander, leaves picked</li> <li>2 tablespoons Roza’s mango mayonnaise</li> <li>1 long red chilli, finely sliced</li> </ul> Method: <ol> <li>Combine the red cabbage, half of the olive oil and the lemon juice in a large bowl. Season with salt and pepper and set aside.</li> <li>Lightly grease a medium frying pan with the remaining olive oil and heat over a medium-high heat. Add the spicy tofu and cook, stirring, for 1-2 minutes, or until golden.</li> <li>Meanwhile, heat the mini tortillas in a microwave or sandwich press (if using the microwave, place tortillas on a plate first).</li> <li>To serve, divide the tortillas between plates. Top with the avocado, cabbage mixture, tofu, coriander, mango mayonnaise and fresh long red chilli.</li> </ol> Recipe courtesy of <a href="https://www.hellofresh.com.au" target="_blank">Hello Fresh</a>. <div> <table border="0" cellspacing="0" cellpadding="0" align="left"> <tbody> <tr> <td align="left" valign="top"> </td> </tr> </tbody> </table> </div> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Coconut and mango panna cotta

This is one of the easiest dessert recipes and it takes no more time to multiply the recipe to feed a large party. Any seasonal fruits can be used. In winter, when mangoes are out of season, use strawberries. A shot or two of Malibu, Cointreau or other liquor is also a decadent addition to the fruit salad. Serves: 6 Ingredients: Panna cotta <ul> <li>50 ml water</li> <li>100 g sugar</li> <li>1 ½ gelatine leaves titanium strength or 3 ½ leaves gold strength</li> <li>100 ml coconut cream</li> <li>200 ml mango puree</li> <li>200 ml pure cream</li> </ul> Salad <ul> <li>2 mangoes, peeled and cut into 2 cm dice-sized pieces</li> <li>3 passionfruit</li> <li>1 tablespoon caster sugar</li> </ul> Method: <ol> <li>Bring the water and sugar to the boil then remove from heat.</li> <li>Soften the gelatin sheets in cold tap water then squeeze out excess water before stirring into the warm sugar syrup. Cool to room temperature.</li> <li>Place the sugar syrup and coconut cream in a large bowl and mix together. Stir through the mango puree.</li> <li>Whip the cream to soft peaks and carefully fold through the mango mix.</li> <li>Divide the panna cotta mix between 6 glasses and refrigerate for a minimum of 4 hours to set.</li> <li>For the salad, combine mangoes, passionfruit pulp and sugar in a bowl and stir to dissolve the sugar.</li> <li>To finish, remove the panna cotta from the refrigerator. Add the mango and passionfruit salad to each glass and serve.</li> </ol> Tips: <ul> <li>Use a pretty water glass to set the panna cotta rather than the more traditional mould. It saves having to remove the dessert from the mould.</li> <li>Leaf gelatine can be found in 2 strengths – gold and titanium. Titanium is 5 gm and gold 2.2 gm, so a recipe needs to be adjusted depending on which you use. Leaf gelatine gives a smooth silken texture with no flavour, and is so superior to powdered gelatine which should be avoided at all costs. Leaf gelatine is available at good supermarkets and can be purchased from food outlets online.</li> </ul> <img width="204" height="232" src="https://oversixtydev.blob.core.windows.net/media/34610/spirit-house_frontcover_hr_204x232.jpg" alt="Spirit House _frontcover _HR (6)" style="float: right;"/> Recipe courtesy of Spirit House The Cookbook by Helen Brierty & Annette Fear, published by <a href="http://www.newhollandpublishers.com/" target="_blank">New Holland Publishers</a>, RRP $49.99, available from all good bookstores or online. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now</a>.

Food & Wine

Refreshing mango smoothie

Cool off in the heat with one of these delightful juicy mango and fresh mint smoothies – as well as being very good for you, they are also quite refreshing. Ingredients: <ul> <li>2 large mangoes, as ripe as possible</li> <li>150 milliliter skimmed milk</li> <li>Zest and juice of 1 lime</li> <li>1 handful ice cubes</li> <li>1 handful fresh mint leaves, plus extra to serve</li> <li>Brown sugar or honey, to taste</li> </ul> Method: 1. Remove the skin and cut the juicy flesh off the mangoes. 2. Place the fruit in a blender or food processor, along with any juice left on the chopping board. 3. Add the milk, limejuice and zest, ice and mint leaves and give it all a good whiz until smooth. 4. Taste, and if you like things on the sweet side, add a sprinkling of brown sugar or honey and give it another quick whiz. 5. Chill in the fridge before serving, then garnish with a few mint leaves.

Food & Wine

Coconut tapioca with mango, pineapple and passionfruit

A tapioca recipe to win over the haters! This fresh, creamy favourite is the perfect lightweight dessert. Ingredients: <ul> <li>150g small pearl tapioca</li> <li>500ml water</li> <li>1 vanilla pod</li> <li>250ml coconut cream</li> <li>200g sugar</li> <li>2 eggs</li> <li>2 mangoes, peeled and chopped</li> <li>40m pineapple juice</li> <li>1 tbsp passionfruit pulp</li> </ul> Method: <ol> <li>In a saucepan combine the tapioca, water and vanilla pod and let it simmer over a low heat, stirring occasionally, until the tapioca is tender and translucent and the water has been absorbed.</li> <li>Remove from the heat and stir in the coconut cream. Set aside and leave to cool down.</li> <li>In a large bowl, whisk the sugar and eggs together. Gradually whisk in a third of the cooled tapioca mixture, then combine with the remaining mix.</li> <li>Return the mixture to the saucepan and cook over a low heat for several minutes to allow the mixture to thicken. Remove the vanilla bean, scrape out the seeds and add to the mixture. Take off the heat and let it cool.</li> <li>Mix the chopped mango with the pineapple juice and juice and the passionfruit pulp. Layer as desired with the cooled tapioca mixture and serve.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="/lifestyle/food-wine/2016/03/mango-and-peach-frappe/">Mango and peach frappe</a> <a href="/lifestyle/food-wine/2016/03/coconut-strawberry-jam-drops/">Coconut strawberry jam drops</a> <a href="/lifestyle/food-wine/2016/03/mango-and-coconut-ice-cream-pops/">Mango and coconut ice pops</a>

Food & Wine

Neil Perry’s spicy roast chicken, mango and macadamia salad

Neil Perry, the renowned chef behind the prestigious Rockpool restaurant group, shares his simple, fresh and flavoursome salad recipe that’s sure to impress at any dinner party. Serves: 4 Ingredients: <ul> <li>1 free-range roast chicken (organic if possible), bones removed, meat sliced </li> <li>2 firm but ripe mangoes, peeled and cut into bite-sized chunks</li> <li>2 Lebanese (short) cucumbers, halved lengthways and sliced on the diagonal</li> <li>10 Cherry tomatoes, quartered or halved </li> <li>4 French shallots, halved and thinly sliced </li> <li>1 radicchio heart, sliced (or red witlof if you can get it)</li> <li>1 handful coriander leaves 1 small handful mint leaves </li> <li>2 spring onions, sliced on the diagonal </li> <li>110g macadamia nuts, roasted until lightly golden and sliced or roughly chopped </li> </ul> For the chilli lime dressing <ul> <li>1 garlic clove, crushed </li> <li>1 teaspoon mild chilli flakes </li> <li>1 tablespoon cater (superfine) sugar</li> <li>Juice of 2 limes</li> <li>100ml extra virgin olive oil</li> <li>Sea salt and freshly ground black pepper </li> </ul> Method: <ol> <li>To truss a chicken, you’ll need about 40cm of kitchen string. Place the bird on a chopping board, breast side up, with the legs facing you. Loop the centre of the string around the legs and then pull them together, then take the string down and under the thighs, overlap it under the bird and then bring it up, catching the wings, to meet over the breast. Secure the string and cut off and excess. You are now ready to roast. </li> <li>To make the dressing, combine all the ingredients in a bowl and season with salt and pepper. It should be sharp and hot, with a nutty balance from the olive oil. </li> <li>For the salad, put all the ingredients, except the nuts, in a bowl, add the dressing and mix well. Divide among four large plates, then sprinkle with the macadamia nuts and a good grind of pepper and drizzle over any remaining dressing from the mixing bowl. </li> </ol> Recipe courtesy of Australian Macadamias – <a href="http://www.australian-macadamias.org/consumer/en/taste/recipes">visit their site for more yummy food ideas.</a> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank">abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/prawn-and-avocado-salad/">Prawn and avocado salad</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/wild-rice-lemon-dill-salmon/">Wild rice, lemon and dill with pulled salmon</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/12/piri-piri-chicken/">Piri piri chicken</a>

Food & Wine

Mango and peach frappe

Next time you’re in the mood for a cold beverage, try this refreshing mango and peach frappe. It’s quick to whip up so you can enjoy straight away! Serves: 2 Ingredients: <ul> <li>1 chilled mango, peeled and chopped</li> <li>2 chilled peaches, peeled, stone removes, chopped</li> <li>½ cup chilled orange juice</li> <li>1 cup ice cubes</li> </ul> Method: 1. Place all ingredients into a blender. Process until smooth. Pour mixture into glasses. Garnish and serve. Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pb">head to the abcshop.com.au to order your copy now.</a> Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/blueberry-yoghurt-ice-creams/">Blueberry yoghurt ice-creams</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/strawberry-frappe/">Strawberry frappe</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/01/watermelon-icy-poles/">Summer watermelon icy poles</a>

Food & Wine

Mango and coconut ice cream pops

Sweet, refreshing and full of flavour, these mango and coconut ice cream pops go down a treat at just about any time of the year! Try this recipe today! Ingredients: <ul> <li>1 ripe banana (about 200g)</li> <li>1 ripe mango (about 320g)</li> <li>5 tablespoons of coconut milk</li> <li>1 tablespoon of maple syrup</li> </ul> Method: <ol> <li>Simply peel the bananas and mangos and roughly chop them.</li> <li>Then place all the ingredients into a blender and blend for a minute until smooth.</li> <li>Pour the mixture into a popsicle mould.</li> <li>Freeze for roughly five hours.</li> </ol> Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk">head to the abcshop.com.au to order your copy now</a>. Related links: <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/02/flourless-orange-cake/">Flourless orange cake</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/10/vanilla-custard/">Homemade vanilla custard</a> <a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/08/potato">Potato and bacon cakes</a>

Food & Wine

Lychee and mango sorbet

We couldn’t think of a better way to cool off then by trying this delicious recipe for lychee and mango sorbet. Easy to make, and too tasty! Serves: Four Ingredients: • ¾ cup caster sugar • 565g can lychees in syrup, drained • 425g can mango slices in light syrup, drained • 2 eggwhites, lightly whisked Method: 1. Combine sugar and 1 ¼ cups warm water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. 2. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Transfer to a heatproof bowl. Cool completely. 3. Place lychees and mango in a processor or blender. Process until smooth. 4. Press through a sieve into a bowl. Discard pulp. Add sugar mixture to fruit mixture. Stir to combine. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. 5. Cover and freeze for 1 to 2 hours or until almost firm. 6. Transfer mixture to a food processor. Add eggwhites. 7. Process until smooth but not melted. 8. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. 9. Cover and freeze for 3 hours or until firm. Serve. Related links: <a href="/lifestyle/food-wine/2015/11/cookies-and-cream-icecream/">Cookies and cream ice-cream</a> <a href="/lifestyle/food-wine/2015/11/blueberry-yoghurt-ice-creams/">Blueberry yoghurt ice-creams</a> <a href="/lifestyle/food-wine/2015/11/cookies-and-cream-ice-cream-sandwich/%20%20%20">Cookies and cream ice-cream sandwich</a>

Food & Wine

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