Wednesday, 4 June 2008


200ml Rubicon Mango juice drink
2 ripe Alphonso mango, peeled
2 tbsp clear honey
1 lime, zest and juice only, (keep separate)
3 tbsp caster sugar
300ml double cream

Purée one mango in a blender with the juice drink, honey and lime juice.

Whisk the double cream to a soft peak and fold in the sugar, 3 tbsp of the mango coulis and the lime zest.

Take 2 Martini glasses and spoon the remaining mango coulis in the bottom of the glasses. Pipe or spoon the mango cream over the coulis. Chill and serve with fresh slices of exotic mango.

Serves 2
Preparation Time: 20 minutes


A really easy, but delicious recipe - perfect for summer barbeque, alfresco dining. Extra red chillis can be added for those who like it hot!

· 2 tbsp Rubicon Mango juice drink
· 24 prawns, cleaned and peeled
· 1 chilli, finely chopped
· 2 tbsp olive oil
· 2 tbsp honey
· salt and freshly ground black pepper
· 2 Alphonso mangoes, peeled and chopped into cubes

For the Chilli Mango dipping sauce:
· 1 tbsp brown sugar
· 6tbsp white wine vinegar
· 2tbsp soy sauce· 2tbsp Rubicon Mango juice drink
· 2 garlic cloves, crushed
· 2tsp grated fresh root ginger
· ½ red chilli, deseeded and finely chopped

1. Soak 8 wooden skewers in water for ten minutes.

2. Put the prawns, half the mango juice, chilli, olive oil and honey into a large bowl. Mix together and season with salt and freshly ground black pepper. Leave to marinate for 10 minutes. Once ready, thread the prawns and mango onto a skewer alternately.

3. Heat a barbeque or griddle pan until smoking, add the skewers and cook for one minute on each side, or until the prawns are completely cooked through.

4. Place the sugar, vinegar, soy sauce and remaining mango juice into a small pan and gently bring to the boil. Add the garlic, ginger and chilli and set aside for 5 minutes.

5. Serve the prawn and mango skewers alongside the dipping sauce.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes