Gary Mango

4 Egg whites
150g Castor sugar
a dash Vanilla essence
a dash Vinegar
75ml Amaretto
6 Amoretti biscuits
250g Raspberries
110g Icing sugar
1/2 Ripe mango
150g Mascarpone
100ml Cream
1/2 Lemon
1/2 Vanilla pod

Pre heat the oven to 130C
Whip the egg whites and sugar until they are silky and form stiff peaks.
Pipe small meringues out onto grease proof paper and bake for 45mins until crisp in the outside and still soft in the centre.
Place half of the berries onto a tray and sprinkle liberally with icing sugar. Allow to stand until the sugar dissolves into the berries. Puree and reserve aside.
Peel the mango, dice and set aside.
Whip the mascarpone, lemon zest and cream together with the seeds from the vanilla pod and reserve.
Crush the biscuits roughly and drizzle with the amoretto liqueur. Pipe a little cream into the bottom of a glass, spoon in some berries then more cream.
Spoon in some of the mango puree and add more of the cream.

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Five-spice mango chicken

by Mary Berry
from Saturday Kitchen

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 large mango
6 mild Peppadew peppers (these are available in jars in most supermarkets)
3 tbsp mango chutney
100g/4oz Greek yoghurt
2 tsp Chinese five-spice powder
2 tsp flour
½ lemon, juice only
salt and freshly ground black pepper
4 chicken breasts, skinless and boneless
1 tbsp sunflower oil
1 tbsp honey
To garnish
2 Peppadew peppers, thinly sliced
fresh parsley, chopped

This is a Grub Club recipe.

Method
1. Cut the mango in half lengthways, on either side of the stone. Peel the fruit and cut into fairly large pieces.
2. Place half of the mango pieces into a food processor, keeping back the more even-sized pieces. Add the Peppadew peppers, mango chutney, yoghurt, five-spice powder, flour and lemon juice and blend until fairly smooth. Season with salt and freshly ground black pepper.
3. Cut the chicken breasts into pencil-thin strips and season with salt and freshly ground black pepper.
4. Heat a large, non-stick frying pan over a high heat. Add the oil and the strips of chicken, spread evenly around the pan and pour over the honey.
5. Fry briskly over a high heat for about 2-3 mins until browned and just cooked (if you have a small frying pan you will need to do this in two batches).
6. Pour the mango sauce over the chicken in the pan and stir until the sauce has thickened and is bubbling. Stir in the reserved pieces of mango.
7. Check the seasoning and adjust if necessary then transfer to a serving dish and top with the sliced Peppadew peppers and sprinkle with parsley.
8. Serve with boiled rice.