Kensington Pride organic mangoes at the Slow Food Earth Markets Maitland

It’s Maitland largest, and tastiest, food drive.

And rescuing 900 organic, and biodynamic, Kensington Price mangoes from a north Queensland farm is no easy feet.

So we’ve pulled out our best mango recipes to help you decide how to use those mouth-watering delights.

First, let’s start with a real winner: the mango daiquiri.



1 ripe mango, pealed and chopped

1 cup fresh orange juice

1/2 cup golden rum

3 cups ice cubes

lime slices for garnish

How to make it:

Combine in a blender, blitz the mango, pineapple, orange juice, rum and ice cubes until smooth and frothy. (If your blender is not large enough to hold all the ingredients, blend in two batches.)

Divide the daiquiri among six glasses. Garnish with lime slices and serve immediately.



150g (2/3 cup) castor sugar

4 large ripe mangoes (about 475g each)

125ml (1/2 cup) strained freshly squeezed lime juice

How to make it: 

Place the sugar and 200ml water in a small saucepan over low heat and stir until the sugar dissolves. Increase the heat to high and bring to the boil. Boil for 1 minute. Pour into a heatproof bowl and set aside until cooled to room temperature (you can put it in the fridge to reduce the cooling time).

Use a large metal spoon to remove the flesh from the mangoes, discarding the skin and stones. Weigh the mango flesh, you will need 950g. Place the mango flesh in the bowl of a food processor and process until it is puréed.

Transfer the mango purée to a sieve set over a bowl and use a large spoon to push it through to extract as much liquid as possible. Discard the mango pulp. Add the cooled sugar syrup and lime juice to the mango juice and stir well. Cover and refrigerate until well chilled.

Churn the mango mixture in an ice-cream machine following the manufacturer's instructions. Transfer to a freezer-proof container and freeze for 6 hours or overnight, until completely frozen. Serve in scoops.



2 large mangoes

3 tablespoons orange juice

16-24 raspberries

How to make it:

Peel the mangoes and purée in a blender or food processor until smooth.

Add the orange juice and mix well. Pour into four or six plastic iceblock (popsicle) moulds.

Add 4 raspberries into each mould as you fill them. Freeze for 30 minutes.

Add the iceblock sticks and freeze for a further 2½-3 hours, or until frozen solid.



1 ripe mango, peeled and and cut into 1cm cubes

1/2 cup peeled, diced cucumber

1 tbsp finely chopped jalapeno chilli

1/3 cup chopped spring onion

1 tbsp lime juice

1/3 cup roughly chopped coriander leaves

10 mint leaves, chopped

Salt and pepper

How to make it:

Combine the mango, cucumber, jalapeno, red onion, lime juice and coriander and mint leaves and mix well. Season with salt and pepper



3 large green mangoes

1/2 teaspoon garam masala

1 ½ cups (330 g) sugar

1 cup (250 ml) white vinegar

2 small red chillies, seeded and finely chopped

1 tablespoon finely grated fresh ginger

1/2 cup (95 g) finely chopped dates

How to make it:

Cut the cheeks from the rounded side of each mango and use a large spoon to scoop out the flesh. Cut the remaining flesh from around the sides of the seed and chop all the flesh into large slices. Sprinkle with salt.

Place the garam masala and sugar in a bowl, and mix together well. Place in a large saucepan with the vinegar. Bring to the boil, then reduce the heat and simmer for 5 minutes.

Add the mango slices, chilli, ginger and dates, and simmer for 1 hour, or until the mango is tender. Stir often during cooking to prevent the chutney from sticking and burning on the bottom, especially towards the end of the cooking time.

Spoon immediately into very clean, warm jars and seal. Turn the jars upside down for 2 minutes, then invert and leave to cool. Label and date. Store for up to six months.



Pavlova (home-made or bought) or meringues

Passionfruit curd (you can buy Burch & Purchese curd at

Puffed quinoa crumbs (also available at website)

Fresh mango slices

Vanilla ice-cream

How to make it: 

Gently crush up the pavlova or meringues

Layer this in individual glasses or bowls with passionfruit curd, puffed quinoa crumbs, the slices of fresh mango and the ice-cream.

Top with some puffed quinoa.



2 (800 g) fresh mangoes, peeled and seeded

½ cup (125 ml) milk

1 cup (250 ml) buttermilk

1 tablespoon caster sugar

2 scoops mango gelati or sorbet

50 g blueberries

How to make it:

Place the mango, milk, buttermilk, sugar and gelati in a blender and blend until smooth.

Pour into chilled glasses 



500ml of champagne, sparkling wine or prosecco

80g of sugar

8g of gelatine leaves (softened in cold water) or gelatine powder

2 mangoes

How to make it:

Bring the champagne, sparkling wine or prosecco to the boil and add the sugar. Turn off when the sugar has completely dissolved. Whisk the gelatine leaves (softened in cold water) or gelatine powder into the hot liquid. Pour contents into a small container and chill for at least 3-4 hours.

Remove the 2 cheeks from each of 2 mangoes and cut each in half, top to bottom. Place, pointy end up, 2 half cheeks in chilled glass tumblers. The points of the mango pieces should jut out 2-3cm from the top of each tumbler. Remove the jelly from the fridge and break it up with a fork. Add a little of the jelly to each of the tumblers and serve.



3 small mangoes

2 teaspoons oil

How to make it:

Preheat a barbecue to medium direct heat. To prepare the mango, cut each cheek straight down on either side of the stone. Score the flesh without cutting through the skin and lightly brush the cut surface with the oil.

Cook the mango on the chargrill plate, skin-side down, for 2 minutes, then turn it 90 degrees and cook for another 2 minutes to make crossed grill marks. Serve warm.



300ml cream

140g caster sugar

3 tbsp water

100g egg white (about 3 eggs)

30ml vodka

500g mango (about 3), pureed

8 passionfruit, pulped

24 star-fruit chips (see below)

How to make it:

Lightly grease and line eight 250-millilitre ramekins with cling film. Whisk cream to firm peaks and store in the fridge. Place sugar and water in a small saucepan and stir to dissolve. Bring to 130C, brushing down sides with a wet pastry brush as needed.

At the same time whisk egg whites to medium peaks. When the sugar has reached the desired temperature, add vodka. Stir and pour on to whisking whites.

Whisk until cool and then fold through mango puree and whisked cream until incorporated.

Spoon into ramekins, tap to remove air bubbles and flatten tops. Freeze for four hours or overnight. Allow to soften for a few minutes before turning out into bowls. Spoon over passionfruit pulp and garnish with star-fruit chips.

For the fruit chips, dip finely sliced fruit into a syrup mixture of 100g caster sugar, 100ml water and two tablespoons of grenadine. Place the fruit onto a rack or tray and bake at 50C - or the lowest temperature your oven can be set - until the fruit looks dried out. It should take about four hours. The chips will harden as they cool. Store in an airtight container.