Kensington Pride Mango | Food and drinks company

Kensington Pride Mango

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24.01.2022 Golden fruits with vanilla syrup and ice-cream Ingredients: 1 mango, cheeks removed, peeled, finely chopped 1 peach, halved, stone removed, finely chopped... 300g pineapple, peeled, core removed, finely chopped 2 passionfruit, halved, pulp removed 2 tablespoons chopped fresh mint 4 slices or scoops low-fat vanilla ice-cream Vanilla syrup 125ml (1/2 cup) fresh orange juice 2 tablespoons caster sugar 1/4 teaspoon vanilla bean paste Method Step 1 To make the vanilla syrup, place the orange juice, sugar and vanilla in a small saucepan over medium heat and stir until the sugar dissolves. Increase heat to medium-high and simmer for 3-5 minutes or until the mixture thickens. Set aside to cool. Step 2 Place the mango, peach, pineapple, passionfruit pulp and mint in a bowl. Toss to combine. Step 3 Divide ice-cream slices or scoops among 4 serving dishes. Top with the fruit salad and drizzle over the vanilla syrup to serve.

21.01.2022 Make some delicious Vitamin water this weekend.....make sure you don't forget the Mango!

21.01.2022 White chocolate & pistachio praline semifreddo Ingredients 100g pistachios 2/3 cup caster sugar... 1/3 cup water 3 eggs, plus 3 egg yolks 1/2 cup caster sugar, extra 1 teaspoon vanilla extract 180g white chocolate, melted 600 ml Coles Brand thickened cream, whipped to firm peaks 2 mangoes, peeled, sliced, to serve 2 tablespoons chopped pistachios, to serve Method Step 1 Line the base and 2 long sides of a 6cm-deep, 24cm x 12cm (8-cup) loaf pan with baking paper, allowing sides to overhang. Spread the pistachios over a foil-lined heatproof tray, keeping them close together. Stir the sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 10 mins, or until golden brown. Let the bubbles subside, then pour over the pistachios and set aside for 20 mins or until cold and set hard. Step 2 Place the eggs, egg yolks and extra sugar in a heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Use an electric beater to beat for 5 mins or until very pale, thick and increased in volume. Remove the bowl from the pan and beat in the vanilla and chocolate until combined. Step 3 Fold the whipped cream and praline into the egg mixture until evenly combined. Transfer to the prepared loaf pan and cover the surface with plastic wrap. Freeze overnight or until firm. Step 4 Remove semifreddo from the freezer and peel off plastic wrap. Use a non-serrated knife to loosen both ends, then turn out onto a chilled platter. Remove the baking paper and return semifreddo to the freezer for 30 mins or until firm. Step 5 Break the praline into pieces and process in a food processor until coarsely ground. Step 6 Just before serving, arrange sliced mango on top and sprinkle with chopped pistachios.

20.01.2022 Grilled pineapple skewers Ingredients Equipment... You'll need 8 pre-soaked bamboo skewers. Ingredients 1 (1.25kg) pineapple 1 tablespoon brown sugar Passionfruit and mango frozen yoghurt, to serve Method Notes Step 1 Trim ends from pineapple. Using a small sharp knife, carefully trim skin (see note). Chop pineapple into quarters lengthways. Remove core. Slice each quarter into 10 pieces. Thread 5 pieces onto each skewer. Place on a baking tray lined with foil. Step 2 Preheat grill on medium-high. Sprinkle sugar over skewers. Grill for 5 minutes or until sugar has melted and pineapple is golden. Cool for 2 minutes. Serve with frozen yoghurt.

20.01.2022 Wine Jellies Ingredients 4 gelatine leaves* 1 bottle (750ml) rose wine... 400g caster sugar 1 vanilla bean, split, seeds scraped 1 cup diced mango flesh 1 cup diced papaya flesh 100g strawberries, diced 1 kiwi fruit, peeled, diced Method Notes Step 1 Place the gelatine leaves in a bowl of cold water and soak for 5 minutes. Step 2 Place the wine and 250g of the sugar in a saucepan. Stir over low heat until sugar dissolves, then remove from heat. Squeeze excess water from gelatine leaves, add to the hot syrup and stir to dissolve. Step 3 Pour into six 125ml dariole moulds or glasses and refrigerate overnight. Step 4 Place the remaining sugar in a saucepan with 1 cup (250ml) of water and the vanilla bean and seeds. Stir over low heat until sugar dissolves, simmer for 5 minutes, then allow to cool. Step 5 Place all the fruit in a bowl and pour the vanilla syrup over the top. Step 6 To serve, dip the base of each dariole mould in a bowl of warm water, then turn out the wine jellies onto serving plates. Spoon around the fruit and syrup.

17.01.2022 Summer fruits with finger lime syrup Ingredients 1/4 cup (55g) caster sugar 2 fresh or frozen finger limes, pearls scooped out and reserved (see note)... 2 mangoes, cheeks sliced in a cross-hatch pattern 1 small papaya, peeled, seeds removed, thinly sliced 16 lychees, peeled 125g punnet raspberries Pulp of 5 passionfruit Mint leaves, to serve Method Step 1 Place sugar and 1/2 cup (125ml) water in a saucepan over low heat, stirring to dissolve sugar. Increase heat to medium and bring to a simmer, then cook for 3 minutes or until the mixture starts to thicken slightly. Remove from heat and allow to cool slightly, then stir in finger lime pearls. Allow to cool completely. Step 2 Arrange the mango, papaya, lychees and raspberries on a platter. Drizzle over the passionfruit pulp and garnish with mint leaves. Drizzle with the cooled finger lime syrup and serve.

17.01.2022 Halo Halo Ingredients: 85g pkt raspberry jelly 300ml ctn thickened cream... 2 teaspoons icing sugar mixture 2-3 drops pink liquid food colouring 2-3 drops blue liquid food colouring 2 ripe mangoes, flesh thinly sliced 2 ripe bananas, thinly sliced diagonally 500g can coconut jelly in syrup, drained 500g ctn thick vanilla custard Roasted coconut chips, to serve Method Notes Step 1 Make jelly following packet directions. Pour into a shallow metal container. Cover with plastic wrap and place in the fridge for 2 hours or until almost set. Step 2 Meanwhile, use electric beaters to whisk the cream, icing sugar and combined food colouring in a bowl until firm peaks form. Spoon into a piping bag fitted with a 1cm fluted nozzle. Step 3 Spoon the raspberry jelly evenly among six 375ml (1 1/2 cup) serving glasses. Top with half the mango, banana and coconut jelly, then spoon over half the custard. Continue layering with remaining mango, banana, coconut jelly and custard. Pipe the cream on top and sprinkle with coconut chips. Serve with wafers.

17.01.2022 Passionfruit and Mango puddings with tropical fruit and crispy vermicelli Ingredients: 300ml thickened cream 1 cup (250ml) milk... 1/3 cup (75g) caster sugar 2 titanium-strength gelatine leaves (see notes) 8 passionfruit, plus extra to serve Sunflower oil, to deep-fry 50g vermicelli rice noodles 1/2 cup (75g) pure icing sugar, sifted Whipped cream and chopped mango and papaya, to serve Method: Step 1 Place cream, milk and sugar in a saucepan over low heat and cook, stirring, for 2-3 minutes until the sugar dissolves. Step 2 Meanwhile, soak gelatine leaves in cold water for 5 minutes to soften. Squeeze excess water from gelatine, then stir into cream mixture until melted and combined. Step 3 Scoop passionfruit pulp into a sieve set over a bowl and press to extract 1/2 cup (125ml) juice. Add juice to cream mixture and stir to combine. Divide mixture among six 200ml serving glasses, then cover with plastic wrap and chill overnight. Step 4 Heat the oil a saucepan over medium heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough), then deep-fry the noodles for 1 minute or until crisp. Drain on paper towel, then toss with the icing sugar, shaking off the excess. Step 5 Serve the puddings topped with cream, fruit and crispy noodles.

16.01.2022 Little plate of HAPPINESS!

15.01.2022 Developed and refined in Australia for over 50 years, you won't find a better tasting mango. With the season up and running now, why not try one today?

13.01.2022 Tropical semifreddo Ingredients: 1 egg 2 egg yolks... 1/2 cup (100g) caster sugar 300ml thickened cream 1/2 cup (125ml) coconut cream 1/3 cup (80ml) passionfruit pulp 1/4 cup (75g) finely chopped glace pineapple 50g bought mini meringues 1 ripe mango, stone removed, peeled, sliced 1 ripe banana, peeled, sliced 1/4 ripe fresh pineapple, peeled, thinly sliced 1/2 papaya, peeled, seeded, sliced Passionfruit pulp, extra, to serve Method Step 1 Line the base and sides of an 8 x 25cm bar pan with plastic wrap, allowing the sides to overhang. Step 2 Use an electric mixer to whisk the egg, egg yolks and sugar in a large heatproof bowl until thick and creamy. Place the bowl over a saucepan of simmering water and continue whisking until the mixture doubles in size. Step 3 Use an electric mixer to whisk the cream and coconut cream in a large bowl until soft peaks form. Add half the cream mixture to the egg mixture and gently fold until just combine. Add the remaining cream mixture and passionfruit pulp and fold until just combined. Add the glace pineapple and meringues and gently fold to combine. Step 4 Pour the mixture into the prepared pan and place in the freezer for 6 hours or overnight until firm. Step 5 Turn the semifreddo onto a serving plate. Top with the combined mango, banana, fresh pineapple and papaya. Drizzle with the extra passionfruit pulp to serve.

13.01.2022 Coconut and vanilla tarts Ingredients: 2 eggs Finely grated zest and juice 1 lemon... 200ml maple syrup 300ml thickened cream 2 cups (180g) desiccated coconut Sliced mango, sliced kiwi fruit, sliced nectarine, sliced papaya, sliced strawberries, sliced star fruit, toasted coconut flakes and coconut cream, to serve Vanilla-bean pastry 1 2/3 cups (250g) plain flour 100g icing sugar, plus extra to serve 125g chilled unsalted butter, chopped 1 vanilla bean, split, seeds scraped 2 egg yolks Method Step 1 For pastry, whiz flour and icing sugar in a food processor to combine. Add butter and vanilla, then pulse until fine crumbs. Add yolks and 2 tbs cold water. Whiz until mixture comes together in a ball. Enclose in plastic wrap and chill for 30 minutes. Roll out pastry to 5mm thickness. Grease eight 10cm loose-bottomed tart pans. Line with pastry and chill for 15 minutes. Step 2 Preheat the oven to 180C. Line tarts with baking paper and pastry weights. Bake for 8-10 minutes until dry and golden. Allow pastry to cool. Step 3 Beat eggs, lemon zest and juice, syrup and cream together. Stir through coconut, then pour into tart shells and bake for 20-25 minutes until just set and golden. Cool slightly, then remove from pans. Step 4 Dust with icing sugar and serve with fruit, coconut flakes and coconut cream.

13.01.2022 Monday meal prepping with Mangoes! YUM!

13.01.2022 Vietnamese-style noodle & prawn salad Ingredients: 200g (1/2 pkt) rice stick noodles 2 small or 1 large (about 350g) green (unripe) mangoes... 2 large (about 400g) carrots 1 red capsicum, halved, deseeded, thinly sliced 100g bean sprouts 70g baby spinach leaves, washed, dried 1/3 cup firmly packed coriander leaves 300g peeled cooked large prawns dressing 1 tablespoon boiling water 1 tablespoon caster sugar 60ml (1/4 cup) fresh lime juice 1 1/2 tablespoons white vinegar 1 1/2 tablespoons fish sauce 1 teaspoon sambal oelek 1 small clove garlic, crushed Method: Step 1 Place rice stick noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soak. Drain. Step 2 Meanwhile, cut cheeks from mangoes close to the seed and peel away skin. Peel carrots and cut into lengths small enough to fit sideways in the feed tube of a food processor. Use grater attachment to grate mango and carrot into long shreds and place in a bowl. Add capsicum, bean sprouts, spinach leaves and coriander. Step 3 To make the dressing, combine boiling water and sugar in a jug, and stir until dissolved. Add lime juice, vinegar, fish sauce, sambal oelek and garlic. Whisk to combine. Add noodles and prawns to the carrot mixture. Pour over the dressing, then use clean hands or 2 large metal spoons to toss gently until just combined. Serve immediately.

12.01.2022 Add some Mangoes to your savoury dishes.....DELICIOUS!

11.01.2022 Tropical fruit salad with spiced syrup Ingredients: 1/2 cup (110g) caster sugar 1 stick lemongrass, bruised... 1 star anise* 1/2 teaspoon Chinese five-spice powder 1cm-wide strip of lime rind 1cm-wide strip of orange rind 1cm-wide strip of lemon rind 3cm piece fresh ginger, peeled 1 vanilla bean, split, seeds scraped Juice of 2 limes 6 fresh lychees, peeled, halved 1 mango, flesh thinly sliced 1/2 small papaya, flesh thinly sliced 2 kiwifruit, peeled, quartered Method: Step 1 Place all ingredients except the fruit in a saucepan with 2 1/2 cups water. Stir over low heat to dissolve the sugar. Bring to the boil, simmer for 5 minutes, then cool. Step 2 Place fruit in serving bowls. Strain over cooled syrup and allow to macerate in the fridge for at least 1 hour before serving.

06.01.2022 Our season has almost come to an end.....until next season Mango Lovers!

06.01.2022 D E L I C I O U S! #KPMangoes

03.01.2022 Sundays are always better with Mangoes!