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Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Dark chocolate delice, salted-caramel ganache and chocolate sorbet

"The delice from Source Dining is a winner. May I have the recipe?" Rebecca Ward, Fitzroy, Vic REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Koh Loy Sriracha Sauce, David Thompson's favourite hot sauce

When the master of Thai food pinpoints anything as his favourite, we sit up and listen.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Taming the Wilderness

Heading to Canada’s far-flung places means a whole lot of adventure with life’s luxuries on the side.

Vegetarian canape recipes

If you're skipping meat at your next party, try these fast and fresh vegetarian canape recipes.

Mango sundaes with salted-caramel ice-cream


We've made a subtly salty caramel ice-cream, but other flavours would be most welcome here - coconut, caramel or vanilla would all work well. Add whatever sundae-style embellishments you fancy; chopped nuts or shredded coconut are our picks for extra texture.

You'll need

2 mangoes, flesh cut into wedges ½ pineapple, diced 2 bananas, thickly sliced Juice of 1 lime Gin to taste, plus to serve To serve: shop-bought sponge cake and chopped candied or roasted nuts   Salted-caramel ice-cream 330 gm (1½ cups) caster sugar 40 gm butter, coarsely chopped 750 ml (3 cups) cream 250 ml (1 cup) milk 1 vanilla bean, split, seeds scraped 8 egg yolks   Mango-caramel syrup 3 mangoes, flesh diced 50 ml lime juice 50 ml gin 220 gm (1 cup) caster sugar Scraped seeds of 1 vanilla bean

Method

  • 01
  • For salted-caramel ice-cream, stir 280gm sugar and 60ml water in a large saucepan over medium-high heat until sugar dissolves. Bring to the boil, cook until dark caramel (5-6 minutes), then remove from heat. Add butter, 125ml water and 1 tsp sea salt (take care, hot caramel will spit), stir to combine, then add cream, milk, and vanilla bean and seeds. Whisk over medium heat and bring to the simmer. Whisk yolks and remaining sugar in a bowl until pale (4-5 minutes), pour caramel mixture in, whisking to combine, then return to pan and stir continuously over medium heat until mixture thickly coats the back of a spoon (5-6 minutes). Strain into a bowl and leave to cool, whisking occasionally, then refrigerate to chill. Churn in an ice-cream machine, then freeze in a sealed container until required. Makes about 1.5 litres.
  • 02
  • For mango-caramel syrup, process mango, lime juice and gin in a food processor or blender until smooth, then set aside. Stir sugar, vanilla seeds and 60ml water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until dark caramel (5-6 minutes). Remove from heat, carefully add 100ml water (take care, hot caramel will spit), then return to heat and stir. Add mango purée and stir to just combine, remove from heat, strain into a bowl and refrigerate to chill.
  • 03
  • Combine mango, pineapple and banana in a bowl with lime juice and gin to taste. Stand to macerate for 15 minutes. Divide among serving bowls, then coarsely crumble pieces of sponge cake over the top, drizzle with gin to taste. Top with scoops of ice-cream and serve drizzled with mango-caramel sauce and sprinkled with chopped candied nuts.

At A Glance

  • Serves 6 - 8 people
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At A Glance

  • Serves 6 - 8 people

Featured in

Jan 2014

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