Mango a go-go. Pinch and Punch recipe of the month

It is school holidays and I have headed north to FNQ. Airlie Beach, gateway to the Whitsundays. I love being a “Terry Tourist”.  We hired a car and headed north to Bowen, home of the Kensington Pride Mango, commonly known as Bowen Mango. Of course we got a photo of the Big Mango. I always get excited when stone fruit starts to come out as it means summer is almost here.

There are so many ways to use mangoes but I love making a salsa and serve it with BBQ Asian prawns or char-grilling mango cheeks and drizzle with an Asian coconut cream sauce.

BBQ Asian King Prawns on Mango Salsa

Serves 4 as an entrée

16 green King Prawns, peeled, deveined leaving tail intact

1 cup sweet chilli sauce

1/4 cup limejuice

1 tablespoon fish sauce

2 teaspoons palm sugar

1/4 cup peanut oil

Mango salsa

2 mangoes, peeled and finely diced

1 small Lebanese cucumber, peeled and finely diced

1/2 red onion, peeled and finely diced

1 small red chilli, deseeded and finely chopped

1/2 cup coriander leaves, finely chopped

2 tablespoons lime juice

Combine the marinade ingredients in a large non-metallic bowl and coat the prawns well. Place in the refrigerator for 30 minutes no longer otherwise the prawns will cook from the limejuice.

To make the salsa, combine all the ingredients and season with salt and pepper and set aside.

To cook the prawns, heat a BBQ on high and lightly brush the BBQ plate with oil. Cook the prawns for 2-3 minutes each side or until cooked. Serve with the mango salsa.

Char-grilled Mangoes with Coconut Cream Sauce

Serves 4

4 mangoes

2 tablespoons raw sugar

1 cup coconut cream (Ayam brand)

1 tablespoon palm sugar

1 kaffir lime leaf

1 tablespoon fish sauce

1 tablespoon limejuice

Preheat a char-grill on medium-high heat. Using a sharp knife, remove the cheeks from the mangoes. Sprinkle cut side of mango cheeks with sugar. Cook, sugar- side down, for 5 minutes or until lightly charred.

Meanwhile, place the remaining ingredients into a small saucepan and cook over a low heat, stirring constantly, until sugar has dissolved.

Place char-grilled mangoes onto serving plates and drizzle with coconut cream sauce. Serve immediately.

NB. The sauce should be have a balance of sweet, sour and salty, so adjust if necessary.