Mangoes – once you’ve worked out a system to remove their stones and peel them, that is – are really rather delicious. They look and taste like sunshine; juicy but not too citric, beautiful in a fruit salad, delightful grilled, and nourishing puréed. We love mangoes. As it’s winter, I thought I ought to find a new way to put these to work to brighten up my supper, and this, rather satisfying little thing, is the result. Serve with noodles or rice and enjoy.
To feed one, you will need:
1/2 red pepper
5 or 6 florets of broccoli cut into smaller sprigs for better cooking
1/2 ripe, fresh mango
Handful uncooked King prawns
1 clove garlic
3 tsp soy sauce
2 tbsp sweet chilli sauce
Dash lime juice
Splash groundnut oil
1. The first thing to do is make the marinade for the prawns. Grate the garlic into a bowl and add in the sweet chilli sauce, soy sauce and lime juice. If you don’t have sweet chilli sauce, just use a teaspoon of honey and a dash of sriracha or some chilli flakes.
2. Prepare the prawns by cleaning them and making sure there are no nasties still attached (which is actually the most time consuming part!). Dab off with some clean kitchen towel and set them in the marinade to have a nice time. Get the rice on or ready the noodles to go on in 10 minutes.
3. Slice the onion, pepper and broccoli and add to a large pan or wok which had a little groundnut oil heating in the bottom. Turn down to a medium heat so the vegetables are softening, not burning. Cook until the onion is soft, and the broccoli is just about done.
5. Push the veg to one side of the pan then add a little more groundnut oil. Give it time to heat then place the prawns in the oil. Pour the marinade over the vegetables and give them a quick stir.
6. After a minute or so, check if the prawns have cooked on the first side – they should be a nice healthy pink.
7. Turn the prawns, cook until pink on the other side, then mix in with the vegetables and mango. Give it 30 seconds to come through the heat again and serve.