Sweet Ginger and Lime Mango with Raspberry Sauce
Photography Photography by Aaron McLean.
Serves: 4
INGREDIENTS
Sugar Syrup
1 cup sugar
1 cup water
Raspberry Sauce
1 cup frozen raspberries
½ cup sugar syrup
juice of 1 lime
Fruit
2 tablespoons sugar syrup
2 cm piece of preserved
ginger, finely chopped
2 mangoes
zest of 1 lime and juice of ½
¼ cup mint
METHOD
Sugar Syrup: Combine the sugar and water in a small saucepan and stir to dissolve the sugar over a low heat. Increase the heat and bring to the boil. Simmer for 5 minutes. Set aside to cool.
Sauce: Place all the ingredients in a blender, process until smooth. Taste to see if it needs more sugar or lime. Push the mixture through a fine sieve to remove the seeds. Set aside.
Fruit: Place the sugar syrup and ginger in a small bowl. Peel and slice the mangoes and toss to coat with the syrup. Add the lime zest and juice. Finely shred the mint and gently toss through the mangoes.
To Serve: Place a little of the raspberry sauce in four bowls then divide the mangos and syrup between each. Serve the extra raspberry sauce in a jug. Serves 4
Preserved Ginger: Available from Asian food stores
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.