MANGO CHEESECAKE

115 g (4 oz) rolled oats
3 tablespoons sunflower margarine
30 ml (2 tablespoons) clear honey
1 large mango
300 g (10 oz) low fat soft cheese
150 ml (1/4 pt) low fat natural yoghurt
finely grated rind of 1 small lime
45 ml (3 tablespoons) apple juice
20 ml (4 teaspoons) gelatine
fresh mango and lime slices to decorate

Preheat the oven to 200°C/400°F/ Gas 6. Mix together oats, margarine and honey press into the base of a 20 cm (8 inch) loose bottom cake tin. Bake for 12-15 minutes, then allow to cool. Peel, stone and roughly chop the mango. Process with the cheese, yoghurt and lime rind until smooth. Heat the apple juice until boiling, sprinkle the gelatine over it, stir to dissolve, then stir into the cheese mixture. Pour into the tin and chill until set. Turn out and decorate with mango and lime slices.

CHICKEN WITH MANGOES

4 chicken breasts
50 g butter
1 large onion
1 can of chopped tomatoes
2 tablespoons olive oil
1 pinch ground ginger
2-3 mangoes, peeled, stoned and crushed
juice of 1 lemon
120 ml water
1 pinch paprika
salt and pepper to taste

Cut the chicken into cubes. Dice the onion and fry in half of the butter until soft. Add the chopped chicken and cook until browned. Add the remaining ingredients, cover and cook for 30 minutes.

SWEET MANGO LASSI

A delicious drink to serve with your favourite curry. Serves 4. Blend together:

1 ripe mango, chopped
3 cups plain yoghurt
1/2 cup sugar
1 tray ice cubes

CURRY CHICKEN & MANGO SANDWICH

Great for lunch; or serve the filling over lettuce for dinner. Any soft bread is suitable; feel free to use chicken substitutes, such as smoked tofu or cheese. Serves 2

2 tablespoons mayonnaise
1 tablespoon sour cream or plain yoghurt
1 & 1/2 teaspoons fresh coriander, or 1/3 teaspoon dried
1 teaspoon curry powder
1/2 firm-ripe mango
2 skinless boneless chicken breast halves, seasoned with salt and pepper and grilled
7 inch length soft Italian bread such as ciabatta
4 small soft-leafed lettuce leaves (or try spinach)

In a bowl stir together mayonnaise, sour cream, coriander, curry powder, and salt and pepper to taste until combined well. Peel mango and thinly slice lengthwise. Diagonally slice chicken. Horizontally halve bread with a serrated knife and spread cut sides with mayonnaise mixture. On 1 bread-half stack lettuce, chicken, and mango and top with remaining bread half, gently pressing together. Cut sandwich in half. Serve with salad or recipe below!

MANGO BANANA MILKSHAKE

Dangerously good drinking for desserts or snacks! If you don't have one of the fruits, just leave it out. Makes enough for 2-4 people.

1 mango, peeled, pit removed
1 banana
2 big scoops of vanilla ice cream
300ml milk or milk alternative
1 small pinch of ground cinnamon
1 small drop of vanilla essence

Put all ingredients into a blender, put the lid on, and blend until smooth.

COOL TROPICAL COCONUT CUSTARD

A delicious yet light dessert for 4

600 ml semi-skimmed milk
50 g desiccated coconut,
75 g sugar
3 tablespoons cornflour
1/4 teaspoon salt,
1 egg
1 teaspoon vanilla essence
3 handfuls chopped fruits, such as mango,
banana, orange, kiwi

Bring the milk to a simmer in a saucepan. Add the coconut, then remove the milk from the heat, cover and leave for 20 minutes and puree in a blender. Whisk the sugar, cornflour and salt in a bowl and put them into a saucepan. Slowly whisk in the milk mixture, then the egg. Stir over a medium heat until mixture boils and thickens, then allow it to cool. Mix in the vanilla essence. Chill the custard in the fridge for 2 hours and serve topped with fruits.