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Ingredients:
Flesh of one half of a medium-sized
ripe mango
Half of a small ripe papaya
1 cup tropical fruit juice
2 scoops orange-flavoured
frozen yoghurt
2-3 tbsps honey
Toasted almonds, to decorate
Procedure:
Place the flesh of the mango and the papaya in the blender until smooth. For a smooth smoothie, pass the fresh fruit puree through a non-metallic strainer and return to the blender. Add the frozen yoghurt and honey to taste, and process until smooth. Serve over ice, decorated with toasted almonds.
PAPAYA ATSARA
This is a fast, no-fuss recipe for Papaya Atsara (pickled green papaya) that will provide your family with a healthy, all-natural side dish for fried, grilled, broiled and stewed fish and meats. Colourful strips of vegetables, such as green and red pepper, carrots and native onions may be added for variety and visual appeal.
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Ingredients:
1 kg grated green
papaya
100 gm salt
1 cup cane vinegar
1/2 cup ginger strips
(or sliced)
Procedure:
Mash the papaya in salt, squeeze out the juice after one hour. Dissolve sugar in cane vinegar, simmer briefly. Pack the papaya and ginger in clean jars and pour cooled vinegar solution. Mellow in the refrigerator overnight.
Makes 30 servings.
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Spicy chicken with papaya salad
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 Ingredients:
1 1/2-inch piece of ginger, peeled & coarsely chopped
4 garlic cloves, peeled
2 fresh red chillies, deseeded & coarsely chopped
200 ml coconut milk
4 tbsps olive oil
24 chicken thighs, boned, skins on
2 tbsps ground coriander
3 tbsps ground cumin
3 tbsps cardamoms, seeds crushed
175 gm fresh coconut, grated & lightly toasted
3 limes, juice and grated zest
2 tbsps caster sugar
300 ml water
5 tbsps fresh coriander, coarsely chopped
4 large ripe papayas, peeled & thinly sliced
6 courgettes, cut into thin strips
1 cucumber, thinly sliced
Procedure:
In a blender, liquidize the ginger, garlic, chillies, and coconut milk to make a smooth paste. Heat the oil in a large frying pan and cook the chicken in batches for approximately 5 minutes each side, until evenly browned. Remove from the pan and set aside.
To the pan, add the ground coriander, cumin and cardamom seeds and cook over a high heat for about 2 minutes. Stir in the spice paste and cook for a further 2 minutes. Add the chicken, coconut, lime juice and zest, sugar, and water. Bring to the boil, cover and simmer gently for 25 minutes. Add 2 tbsps of the fresh coriander and leave to cool.
To make the salad, pour the sharp sweet dressing over the slices of papaya, courgettes, and cucumber and leave to soak for at least 2 hours. Add the rest of the fresh coriander and serve with the chicken.
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Mango & Papaya salad
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 Ingredients:
3 large ripe mangoes
2 large ripe papayas
2 limes, juice only
Caster sugar to taste (optional)
Mint sprigs to garnish
Procedure:
Peel the mangoes with a potato peeler and cut each one into 6 slices, slicing lengthways, parallel to the flat side of the seed.
Peel the papaya, cut in half lengthways, then scoop out and discard the seeds. Cut each piece of fruit into 9 slices across the width of each half.
Arrange 3 slices of mango and 3 slices of papaya on each plate in a fan shape and drizzle lime juice over each serving. For a sweeter salad, sprinkle a little caster sugar over the top. Garnish with a sprig of mint.
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Ingredients:
