Mangoes are one of summer's greatest delights so it was only natural that it became the focus of a recent cooking challenge I took part in at a friend's place.
Similar to the way Iron Chef works, we each had to produce a dish with mango as the main ingredient.
Results included mango pudding, mango pancakes (the yumcha kind!), mango and prawn salad, mango chutney with roti, mango glazed lamb cutlets, mango salsa with chicken and a mango & run tiramisu.
I used filo pastry this time but think I might prefer to have deep-fried spring roll pastry wrappers. They were golden and crisp and offered a light flaky finish where as I'm sure the deep-frying would have given these luscious bites, a richer crunch.
Makes about 6 cigars
1 large mango or 2 small mangoes
110g white chocolate, chopped
25g slivered almonds, toasted
12 sheets of filo pastry
1 tbsp cornflour
Preheat oven to 220°C. Spray a filo pastry sheet with olive oil and attach another sheet.
Evenly divide the mango, white chocolate and almonds among the wrappers, placing ingredients diagonally in the centre of each. Fold corners over the filling and roll up like a spring roll, sealing the edges with a mixture of cornflour and water.
Lightly spray with olive oil and place the sealed side down on a lined baking tray.
Bake for 10 - 20 minutes or until golden brown. (Optional: sprinkle with icing sugar)
The filling though, was bursting with tropical goodness and I absolutely loved the contrast in texture between the almonds and the juicy mango flesh.