Mangoes and coconut are a dreamy summer pair. Here we've used them as the base for a granita that then gets a kick from makrut lime leaves and plenty of lime juice.
Christine Manfield's coconut crab and green mango salad- Combine crab and 100ml of dressing in a large bowl and stand for 5 minutes for flavours to mingle.
The marinade and chutneys all benefit from being prepared ahead, giving the spicy flavours time to get to know each other - serve the turkey with a bed of rice and yoghurt so you can bring down the heat.
