3 New Ideas For Our Favorite Fruit

Designed by Elliot Salazar.
Mangos are perhaps the most fantastic fruits on all of Planet Earth. If you go exploring in your city’s South Asian markets, you’ll find huge boxes of them for sale, and I suggest you grab them ASAP while they’re in season. And, though you may be unsure of what to do with mangoes (beyond chopping them up in Greek yogurt or making a smoothie), I am here to tell you that they can do so much. You will need puréed mangoes for each of these recipes; purée six in a blender or food processor with a little water and measure the purée out accordingly.
Need a refreshing summer cocktail? We got you. Love a spicy dish? Mango is the perfect complement. Love sweets? Let's stick a mango in the mix.

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Designed by Elliot Salazar.
Mango Mojito
Serves 4

Get things going with this sweet, refreshing, boozy cocktail with a little green-chili kick. Professional bar equipment not required!

140 ml white rum
Juice of 4 limes
1 cup puréed mango
1 cup of mint leaves with extra to garnish
4 tsp unrefined sugar
3 pints of soda water
2 chopped green chilies

Mash mint leaves in a ziploc bag with a rolling pin. In a large jug filled 1/4 with ice, add the mint leaves, lime, mango, sugar, and rum. Mix well. Pour over soda water and garnish with mint leaves and green chilies.
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Designed by Elliot Salazar.
Mango-Chili Paneer
Serves 4

This requires overnight preparation, but it’s worth it. My family's secret mango puree enhances the dish's sweetness and hotness to make for a really tasty main. This can be served with plain rice, naan, or on its own — whatever you fancy!

5 cups cubed paneer
1 red pepper, diced
1 red onion, diced
2 spring onions, diced
3 pieces baby sweetcorn, chopped
2 small mangoes, blitzed
Juice of 1/2 lime
2 tbsp of paprika
2 tbsp of chili powder
5 cloves of crushed garlic
3 tbsp olive oil
Pinch of salt
Mixed salad
6 tbsp ketchup
6 tbsp puréed mango
3 tbsp dark soy sauce

1. Mix the paprika, chili powder, garlic, salt, and one tablespoon of olive oil into a paste. Coat the paneer entirely with the paste in a bowl, cover with cellophane, and leave in the fridge overnight.

2. The next day, cook the paneer for 10 to 15 minutes at 320°F.

3. While the paneer is cooking, mix the soy sauce, lime, puréed mango, and ketchup with a spoon.

4. When the paneer is done, put a wok or pan on medium-high heat and add two tablespoons of olive oil, red onion, and the white part of your spring onions. Cook until slightly brown.

5. Turn down the heat to medium, add the paneer, baby sweetcorn, and peppers, and allow to warm up.

6. Add the mango sauce mix and allow to simmer.

7. While simmering, cut your mixed salad or lettuce with a sharp knife in a chiffonade. Sprinkle evenly over a large plate, pour the chili paneer in the middle, and garnish with the green part of your spring onions.
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Designed by Elliot Salazar.
Mango-Rum Cupcakes With A Mango & Rum Cheesecake Frosting
Makes 12

A fun, grown-up version of a super-cute dessert. This recipe requires you to use muffin cases, and that means larger cupcakes. How can you go wrong?

Sponge cake:
3/4 cup of margarine
1 cup caster sugar
1 tsp vanilla extract
2 medium eggs
1 1/2 cups self-raising flour
1/3 cup whole milk
1/6 cup spiced rum
1/6 cup puréed mango

1 1/3 cup of cream cheese
2 tbsp spiced rum
1/2 cup butter
2 cups icing sugar
1 tsp vanilla extract
1/4 cup puréed mango

1. Preheat your oven to 350°F.

2. While oven is heating, beat together margarine, sugar, and vanilla extract until everything is smooth and fully combined.

3. In a separate bowl, whisk the eggs gently with a fork. Slowly add to your sugar-margarine mixture, stirring slowly all the time to combine.

4. In another bowl, mix the milk, rum, and mango with a spoon.

5. Add half of your flour and mix gently; then, slowly add the liquids until your batter is runny.

6. Add the other half of your flour, mix, and scoop into muffin tins until they are just under 2/3 full. Bake for 20 to 25 minutes until they’re a light golden color.

7. While your cupcakes are cooling, you can prepare the frosting. Mix all ingredients until thick and smooth.

8. Once your cupcakes are fully cooled, ice with the frosting.

9. Garnish with a sprig of mint.