Go ahead, try out the recipies in the following pages.We promise you, these dishes are as easy and enjoyable to prepare as the finished product is to eat.

Ingredients:
1 large or 2 small firm ripe mangoes
1 tablespoon lemon juice
1 tablespoon salad oil
Salt to taste
125 gm button mushrooms, finely sliced
Freshly ground pepper
1 large or 2 small mignonette lettuce leaves, washed and chilled
1 tablespoon chopped fresh herbs
2 tablespoons pine nuts, toasted
60 gm snowpeas, topped, tailed and blanched
1 witloof, separated into leaves French Dressing
2 tablespoons wine vinegar
1 teaspoon French mustard
Salt and freshly ground pepper, to taste
6 tablespoons olive oil

Preparation:
Peel the mango and cut a thick slice from each side of stone and set aside for the salad.
Cut remaining flesh from stone and puree.
Add lemon juice and oil and blench, adding salt to taste and adjusting the consistency for a creamy mayonnaise.
Combine mango mayonnaise, mushrooms, salt and pepper, and toss lightly.
Arrange lettuce leaves on plates in a flower shape with the mushrooms in middle.
Sprinkle over the chopped herbs and nuts, arrange mango slices, snowpeas and witloof on the plate.
Drizzle a little French Dressing on top and serve.
French Dressing: Mix the vinegar and mustard. Season to taste, then slowly whisk in the oil, beating constantly.
Adjust seasoning if necessary.
Serves 6.

Ingredients:
1 small bunch spinach, washed well
450 gm cooked prawns, shelled and deveined
1/2 cup French dressing
3 oranges, peeled and segmented
450 gm roast pork, sliced into strips
dill sprigs, for garnish
1 pineapple, peeled and sliced into
12 pieces
1 mango, diced
Salt and freshly ground pepper, to taste
Mayonnaise, to serve

Preparation:
Line a serving bowl with spinach leaves. In a bowl, marinate prawns in French dressing for 30 minutes, then drain. Arrange prawns in an outer half circle on spinach leaves. Arrange orange segments to complete circle. Place pork strips in centre and garnish with dill sprigs.
Place pineapple slices and mango cubes decoratively, season lightly and serve with mayonnaise. Serves 4.

Ingredients:
2 tablespoons oil
1 onion, cut into segments
375 gm rump or topside steak, cut into strips
425 gm canned mango slices, drained and cut into strips, juice reserved
1 tablespoon soy sauce
2 tablespoons tomato sauce
1 tablespoon cornflour
1 tablespoon sugar
375 gm ham steaks, julienned
1/2 green capsicum, seeded and finely sliced

Preparation:
Heat oil in a pan, add onion and meat and stir-fry until brown. Drain off fat. Pour in mango juice with the soy sauce. Cover and simmer for 20 minutes or until tender.
Blend the tomato sauce with cornflour and brown sugar in pan and stir until boiling gently and sauce has thickened. Add ham and capsicum and simmer for 5 minutes, then stir in mango strips to warm through. Adjust seasonings and serve.
Serves 4-6.

Ingredients:
60 gm butter
1 tablespoon mango chutney
2 teaspoons French mustard
1 clove garlic, crushed
2 teaspoons lemon juice
6 racks lamb (4 chops each), excess fat trimmed
3/4 cup finely chopped parsley
1/4 cup finely chopped mint
Salt and freshly ground pepper, to taste
2 mangoes, peeled, seeded and sliced Mango Mint Sauce
1 mango, peeled, seeded and pureed
1 tablespoon finely chopped fresh mint
Freshly ground pepper, to taste
1 teaspoon vinegar

Preparation:
Combine butter, chutney, mustard, garlic and lemon juice. Spread evenly over the back of each lamb rack.
Sprinkle over parsley and mint, and press onto lamb using the back of a metal spoon.
Season well with salt and pepper and cook in an oven preheated to 200 degree (400 degree F) for 20-30 minutes or until tender.
Serve with Mango Mint Sauce.
Mango Mint Sauce: Combine ingredients for sauce in a small saucepan. Heat gently then serve.
Serves 6.

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