Have you ever encountered a taste and fragrant smell of something so deliciously edible… a moment that left you with a powerful sensory memory, forever ingrained! Many years ago my brothers flatmate brought back fresh mangoes from a trip to India and when visiting (my brother), Jemma insisted I try this incredible fruit. The exotic aroma, the rich sweet taste, the texture and colour… I loved everything about mango from that moment.
Mangoes love other flavours and this spicy chutney with fresh mint, coriander and lime is a breeze to make and very tasty when served as a dip with our local prawns. A perfect starter for sharing with family and friends. You could add a stylish touch to your next special occasion and serve little tasters of mango chutney and prawns in shot glasses. Impress your guests… but don’t tell them how easy it was.
The Alphonso mango is definitely the star and an absolute favorite when it comes to the different varieties available, their season is short but they are still available in Bahrain’s market at the moment. Worth a mention… there is a ban on shrimping (to replenish stocks) until mid July (in Bahrain) and I believe everyone should take note and not be tempted to buy prawns from the odd chancer trying to sell them. Until then, it’s prawns from my freezer.
Prawns with a Spicy Mango Chutney
- 3/4 cup of chopped fresh mango
- 2 teaspoons of chopped spring onion (white part only)
- 20 mint leaves
- 20 coriander leaves (plus a little of the stem)
- 1 small green chilli, roughly chopped
- 2 tablespoons of fresh lime juice
- a good pinch of sea salt
- 24 large un-cooked prawns, fresh or defrosted
- half a lemon
Note: You can also use an un-ripened mango for this recipe but you will need to add sugar for some sweetness.
How to make:
Place the mango, spring onion, mint, coriander, chilli, lime juice and salt into a small food processor, blend until smooth. Transfer the chutney into a serving dish and let the flavors develop for about half an hour before serving.
Meanwhile, shell and de-vein the prawns, leaving the tail attached. Rinse under cold water. Bring a large pot of salted water to a boil. Add the prawns and lemon and cook until the flesh is white or opaque throughout. Immediately drain the prawns and run under cold water to stop the cooking process. Once cooled store in the refrigerator until needed.
Serving in shot glasses:
Place about a teaspoon and a half of mango chutney into each shot glass. Place one prawn on top and garnish with some extra coriander leaves and a twist of freshly ground black pepper. Serve immediately or store in the refrigerator (in a covered container) until required.
Do you have any powerful sensory memories? Was it good or bad?