Mango Madness

Forget the nightlife, the arts scene, the diverse culture and the huge number of networking opportunities for freelancers like me. One of the things I really missed during my six month absence from Berlin was the Turkish Market. This takes place every Tuesday and Friday on Maybachufer, beside the Landwehrkanal, and is basically the BEST place to buy fruit and veg.

Each week I come home with bags and bags of fresh herbs,cheap spices, and loads of ripe fruit and vegetables. Some weeks are better than others: a couple of weeks ago I picked up 4 kilos of limes for €3 (about £2.15). This week I grabbed 10 ripe and juicy mangoes for just €2 (£1.43): a steal, even when you take into account that they’re slightly beyond their best.

So what’s a girl to do with 10 mangoes that probably won’t last ’til tomorrow? Well, here’s what I did. All of these recipes are small batch, because only two of us live in this house and there’s only so much we can eat. Who needs 5 jars of chutney and a massive great cake? Not us. You can scale these recipes up if you fancy it.

Spicy Mango Chutney


Makes one 400g jar

1 tbsp grated ginger
2 cloves of garlic
250ml vinegar
125g sugar
2 x ripe mangoes, chopped
1 x medium onion, diced
1/2 tsp chilli flakes
1/2 tsp ground cloves
1/2 tsp brown mustard seeds
1/2 tsp onion seeds

Put about an inch of water in the bottom of your pan. Add the sugar and the vinegar, and heat until the sugar is dissolved. Chuck everything else in and give it a good stir. Simmer for about 45 minutes. Keep an eye on it, stirring frequently. If it starts to dry out add another splash of water. You’ll know when it’s done, cos it will look like chutney! Spoon into a sterilised jar.

You can serve it with samosas, poppadoms, or on the side with your next roast chicken.

Mini Mango Loaf Cakes


Makes 5 wee loafs

125g flour
1/2 tsp baking powder
Pinch of salt
1 tsp cinnamon
75g sugar
50ml oil
1x egg
1 tsp lime juice
1 x ripe mango
Half a handful of raisins (optional)
Half a handful of mixed nuts, chopped (optional)

Pre-heat the oven to 175C, and mix all of the dry ingredients together in a big bowl. Chop your mango and blast it through the food processor until it’s turned to pulp. Beat the eggs with the oil and add it to the dry mixture, along with the mango. Mix it into a batter: if it’s a bit dry, add a splash of water until you get a nice battery consistency. Throw in your nuts and raisins. Pour the mixture into your lined loaf tins. Bake them for about half an hour-forty minutes, until a wooden toothpick comes out clean.

These bad boys are moist and delicious. They’re also about 284 calories each, so save them for cheat day if you’re on a low cal diet. If not, fire them in your gob! 🙂

Mango Unchained!


Makes about 1l of sauce

My boyfriend suggested the name for this mango and jalapeno hot sauce and I thought it was funny so I rolled with it. I’m not going to reinvent the wheel here: I adapted this recipe from Food For My Family. I just used jalapenos instead of habaneros because that’s what I had in the fridge: that’s basically the only substitution. I used the seeds from two of them, because I like to live dangerously. I also didn’t bother squeezing it through muslin cos I like my sauce a bit chunky: I just went through it with a hand blender. If you find the sauce is a bit thick at the end (mine was more like soup) just top your bottle up with boiling water and give it a good shake until you reach the consistency you desire.

This sauce is absolutely fantastic: it’s tangy, light, and basically tastes like summer in a bottle. I can’t wait to drizzle it over grilled meats, add it to burgers, and pep up my salsas with it.

As for the rest of them…


You may have noticed that only accounts for six mangoes. As for the other four… one was just too far gone so had to go in the bin. The other three, I froze. I’ll probably blitz them up with a dash of pineapple juice or coconut water for a quick sorbet.

If you want to freeze chunks of mango (or any other fruit), lie them flat on a baking sheet making sure they’re not touching. Stick the whole shebang in the freezer. Once they’re frozen solid, you can take them off the sheet and move them to a freezer bag. This stops the juice on the cut-side of the fruit from freezing together, and means you have nice manageable chunks of fruit instead of a brick.

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