Mango Chutney

This makes about 2kg of chutney.

1.5 kg mango flesh chopped

500g onions, peeled and chopped

2 long red chillies

500ml vinegar

750g sugar

1 teaspoon salt

1 teaspoon nutmeg

1 teaspoon mixed spice

1 teaspoon ground cloves

½ teaspoon cayenne (optional)

1 teaspoon curry powder

Combine all the ingredients in a large pot, bring to the boil, stirring.

Boil for one hour, stirring occasionally. Pour into warm sterilised bottles and seal immediately.

Honey caramel mango upside down tray bake

600 to 800g mango flesh (thinly sliced or cut into 1cm cubes)

For the honey caramel

125 g butter

125 g soft brown sugar

20 ml honey

For the cake

2 eggs

200 g white sugar

125 ml milk

230 g self-raising flour

finely grated zest of 1 lemon

125 salted butter, melted and cooled slightly

30 ml honey, for glazing

Method

Preheat the oven to 160 °C. Grease an approximately 23 x 30 x 3 cm lamington-style tin. Line the base with baking paper and then grease again.

To make the honey caramel

Melt the butter, brown sugar and honey together. Bring to the boil and simmer for about 1 minute, whisking, until the mixture comes together. Pour into the base of the prepared tin.

Place the mango pieces decoratively over the caramel.

To make the cake

Place all the ingredients in the order listed into a medium mixing bowl and beat for 2 minutes with an electric mixer.

Pour the batter over the mango slices or cubes and caramel, then carefully level the mixture with a spatula, leaving slightly concave in the middle.

Bake for 30–40 minutes or until a metal skewer inserted into the centre comes out clean.

Allow to stand for 5 minutes before turning out onto a cooling rack that has been placed over a tray or piece of baking paper (this way any spilled caramel can be retrieved by spooning up and over the cake).

Heat the extra tablespoon of honey in a small saucepan and simmer until boiling and then spoon over the cake.

Cool the cake for 15 minutes before cutting into squares to serve.

Mango Chicken Parcels

2 large skinless chicken breast fillets

3 tablespoons plain flour

500g mango flesh, cut into slices

4 tablespoons chopped mint

1 tablespoon oil, plus extra

60g butter

Salt and pepper

8 sheets Filo pastry

¼ cup milk

2 tablespoons sesame of poppy seeds

For the sauce

180ml chicken stock

Method

Heat oven to 180 degrees C (fan forced). Grease a large baking tray.

Cut chicken breast fillets in half and roll in the flour seasoned with a little salt and pepper.

Melt the butter and oil in a frying pan over a medium heat and brown chicken on all sides.

Remove chicken from the pan and drain on crumpled paper towel. Cool.

Add the mango slices to the pan and stir to coat with pan juices. Stir through chopped mint, remove from heat and cool.

Place one sheet of Filo pastry on a lightly floured bench, brush with a little oil, top with another sheet and brush with oil.

Place a tablespoonful of minted mango pieces in the middle of the pastry. Top with a chicken portion. Lightly dampen the edge of the pastry and fold up to enclose the filling, making a parcel. Place on baking tray. Repeat to make another three parcels.

Repeat for another three parcels. Brush with a little milk and sprinkle with sesame or poppy seeds if desired.

Bake for 30 minutes.

Drizzle with any remaining pan juices (optional). Add a little chicken stock to the pan juices if necessary, reheat and reduce as needed.

Mango Knickerbocker Glory

In a tall dessert glass layer in the following order:

Chopped mango flesh

Sweetened whipped cream

Crumbled meringues (purchased or home made

Repeat layers once, then top with whipped cream and a drizzling of passionfruit pulp.