Tag Archive: mango

This year’s birthday bites,  with the addition on some homemade gourmet jams,


Both boozy and pepper jams out on display for guest to try from left to right.

Merlot and strawberry, Prosecco and Mango, Paprika and pepper, Raspberry and pepper

( all available to buy contact via http://blackpineapple.moonfruit.com/sweet/4593789329 )



Cucumber salmon bites with cream cheese


Filo bites Bolognas (left)  Chicken topped with cream cheese (right)



Cashew Baklava



Brownies with fresh raspberries



Back in the kitchen again and I love mango so made this jam again but have labels for them now looks great right?

This is not your normal breakfast jam and it is better not to have it on your toast for breakfast but it I soo tasty. if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those supersize glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still has the wine fragrance and flavour.

I got a real bargain this week 7 Mangoes for 3.50 and they were big, this batch I only used 3 as it was more than enough and I whole bottle of Prosecco, as there was more liquid I added some extra pectin to make sure the cooking time was not overdone and would still have some nice pieces of mango in my jam.

Although not a wine drinker I do like the wine fragrance and flavour of this jam with the delight of mango

I will post a few photos later when I use it in a  few dishes


Prosecco Jam

Had to try it and I do not even drink Prosecco, recipes slightly adjusted instead of just strawberries I also used raspberries and mangoes to have a mixed red fruit jam and  wanted to know if it worked also with mangoes.

Not to bad if you ask me 😉


  • 1kg  Jam Sugar
  • 250g strawberries, washed, hulled and halved if large
  • 250g raspberries
  • 500g mangoes
  • 600ml Prosecco



  1. Put the strawberries and raspberries into a large saucepan and the mangoes into another saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
  2. Add 400ml of Prosecco  to the red fruits and 200ml to the mangoes and stir.
  3. Then add 500g of the Jam Sugar to each pan and stir gently until dissolved completely.
  4. Put a cuple of small plates in the freezer ready for testing the setting of the jam
  5. Sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
  6. Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  7. If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
  8. Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
  9. Seal with the lids and label. Store in a cool dark place.

Cook’s tip : Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.


Fruit Caviar Cupcakes









It has been a while but been a little busy with life so to speak

Made these little gems for New Years Eve party went down a treat, delicate  Mango Caviar nestled on a light buttery icing and a vanilla cupcake.

Did not have time to get a pic of  then displayed  as they were gone.

mixed display








Hot & Fruitee











The totally Fruity, Hot & Fruitee Pepper Sauce, Fruitee Hot Sauce with sweet yellow fruits flavour with a hot pepper kick and a tingling after-note

Best suited for your Chicken, Fish and veggies, even good as a dip

( but not for the faint hearted)


Below my sauce simmering on the stove mmmm the air is filled with a fragrant smell of fruits and country peppers.

Hot & FruiteePepper Sauce












Trying my hand at gluten free baking, not bad even if I say so myself.

A mixed nut base and a  2 part filling normal thick cheese cake and then a mango purée  mixture.

Needed more time in the oven I think but was cooked through and softer then I hoped but just as tasty.


Before baking

Before baking










Another entry  your vote would be appreciated


Pineapple-Mango Salsa
2 mangoes
½ pineapple

1 sweet red pepper
2 plum tomatoes
1 jalapeño pepper
4 spring onions
3 limes, juiced
3 tablespoons fresh cilantro, optional
salt to taste

3-4 salmon fillet
2 limes
2 tablespoons fresh cilantro and parsley, minced
cracked black pepper
2 tablespoons olive oil
2 cups pineapple-mango salsa

Peel and dice the mango and pineapple. Chop red pepper, tomatoes, jalapeño and green onions.
Mix together.Squeeze in juice from three limes.
Finely mince cilantro and stir in. Salt if desired.
Allow to sit in fridge for the flavours to combine at least 30 minutes before serving.

Start by squeezing the limes over the flesh side of the salmon fillet. Sprinkle with salt and pepper and minced herbs. Allow to sit for 30 minutes while you preheat your grill to 500° F.

When the grill is hot, spray fish lightly with olive oil to prevent sticking. Place flesh side down on the grill and cook for 3 minutes. Carefully flip the salmon to the skin side and continue cooking for 5 minutes. Remove from grill. Top with pineapple-mango salsa and serve.



Thanks for voting

Perfect for a nice  spring time evening meal delights the taste buds with a little spiciness of chilli.

1-2 chicken breast
half a chilli
3-4 cloves of garlic
1 Red Onion
1 Tbsp Paprika powder
1 Tbsp Olive oil
1/2 tsp Basil (if using fresh then take a healthy picking of 6-8 leaves)
1/2 tsp Rosemary( if using fresh take the leaves from one stick)
1 small tub of greek plain yoghurt
1 tsp of Hot pepper sauce (optional) I used a yellow pepper sauce.
1 ripe mango
1 spring onion
handful of Pine nuts

mix salad
half cucumber
half fresh paprika


Pre heat oven to 200c

For the marinade finely chop garlic put half in a bowl and half in a dry frying pan then finely chop chilli and put half in the bowl with the garlic, dice red onions and put half in the bowl with the garlic add the powdered paprika, basil, rosemary, oil and yoghurt mix tasted for flavour adjust if needed.

wash and cut chicken and add to the marinade mix and set aside for at least 45 mins

place in a deep dish, cover with foil and bake for 20 mins

Cut up the Mango in strips and spring onion mix in the rest of the chilli (at this stage you can add a little salt and a fruit dressing I used a pomigrante salad dressing just to coat the Mango)

For the the salad cut up the cucumber and paprika mix with onion and mixed lettuce.

Toast the pine nuts and the rest of the garlic in the frying pan no oil is needed toast on a medium to low heat until; pine nuts are starting to turn slightly brown.

For the final stage of the chicken finsih cooking on a grill setting for 5-8 mins with the foil removed, after this mix with the Mango mixture and sprinkle toasted pine nuts and garlic and serve with fresh salad.

I think that is everything but as always you can adjust it we like it hot so I had added the hot pepper sauce to the marinade.