Dish out some delicious delights

Mango salad

2 teaspoons fresh lemon juice

1 teaspoon sugar

½ teaspoon salt

¼ teaspoon black pepper

3 tablespoons  olive/salad oil

1 (1-lb) firm-ripe mango, peeled and cut into ½ inch cubes

1 large tomato, cut into ½ inch cubes (or cherry tomatoes )

1 small onion thinly sliced.

1/3 cup fresh coriander leaves

Whisk together vinegar, lemon juice, sugar, salt, and pepper until sugar is dissolved, then add oil, whisking until emulsified. Add remaining ingredients and toss until coated. Serve garnished with coriander leaves.

Mango lassi

3 cups plain yogurt

1 cup mango pulp

½ cup sugar (depending on taste)

1 cup water

8 ice cubes

1 pinch cardamom powder
Sprigs of mint to garnish

Method

Whip together the yogurt, mango pulp, sugar, water and ice cubes in a blender until you have a smooth mixture. Pour into tall glasses, and garnish each glass with a sprig of mint.

Mango Pie

Short Crust Pastry

1 1/2 cups maida

1 tablespoon sugar

1/4 teaspoon salt

8 tablespoons butter, chilled and cut into small pieces

3 tablespoons cold water

Sift the flour, sugar and salt together into a large bowl. Rub the butter into the flour with the fingertips until the mixture is crumbly. Sprinkle water over the mixture and mix lightly to a stiffish dough. Gather into a ball, wrap in waxed paper and chill until firm enough to roll out. Turn on to a floured board and roll out into a circle large enough to line the pie plate.

Brush the pie plate with melted butter. 
Roll the pastry round the rolling pin and gently unroll it into the pie plate, Press the pastry lightly into the sides of the pan, and over the rim.

Trim away any excess, and crimp the edges with a fork or the fingers.
 
Prick the bottom with a fork. Bake shell in the centre of an oven preheated to 350 degrees F for 25 minutes, or until golden brown. If air bubbles form, prick bottom of shell two or three times during the the first 10 minutes of baking. Cool.

Filling:

1 ½ pounds of ripe mangoes

3 tablespoons lime juice

½ cup sugar

¼ cup water

1 tablespoon arrowroot

Peel the mangoes, cut  into lengthwise strips about 1/4-inch thick, sprinkle with lime juice and set aside.Make about 1 cup of pulp with remaining bits from skin and seed.
Put the pulp into a saucepan with the sugar, remaining lime juice and water and cook for 10 mins until soft, about 10 minutes. Strain through a sieve, return to the saucepan, stir in the arrowroot mixed with a little cold water and cook until thickened, stirring constantly. Cool slightly.

Arrange the mango slices in the baked pastry shell in an overlapping pattern, using the shorter pieces to fill in the sides.

 Spoon the puree over the pieces evenly. 

Chill well before serving. Serve plain, or with custard, whipped cream, or ice cream to taste. Serves 6.