Mango & Yoghurt Pops

Looking for a healthier alternative to ice cream? Try these fresh mango and yoghurt pops everyone will love!

Makes: 8

Time to prep: 6.10

Ingredients

• 3 ripe mangoes, cheeks removed, coarsely chopped
• 260g (1 cup) vanilla yoghurt

Method

• Place mangoes in the bowl of a food processor and process until smooth. Transfer to a bowl. Add vanilla yoghurt and gently fold until mixture is just combined. Spoon the mango mixture evenly among eight 80ml (1/3-cup) capacity ice-block moulds.
• Place in the freezer for 8 hours or until firm.

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Low-fat mango fool Recipe

Photography by Ben Dearnley

Grab a couple of ripe mangoes for this deliciously low-fat mango fool dessert.

Serves: 4

Time to prep: 35 minutes

Ingredients

• 150g low-fat ricotta cheese (see note)
• 1/2 cup low-fat vanilla custard
• 2 large ripe mangoes, peeled, roughly chopped
• 8 pieces almond bread

Method

• Place ricotta in a food processor. Process until creamy. Pour in custard and pulse until just combined. Transfer to a large bowl. Wash and dry food processor bowl.
• Process mango until smooth. Reserve 1/3 cup mango puree. Fold remaining mango puree into ricotta mixture.
• Half-fill four 1-cup capacity glasses with mango-ricotta mixture. Spoon over reserved puree. Cover and refrigerate for 15 minutes or longer, if time permits. Serve with almond bread.

Note

• Use low-fat or regular ricotta from the deli for this recipe (not spreadable ricotta in tubs). Ricotta is a soft, fresh cheese with a short shelf-life, so it's best used within 3 days of buying.

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Coconut-Poached Chicken and Mango Salad

Try this delicious dish for a beta-carotene boost

Nutritionist Lisa Guy says...

This salad contains fresh ginger and coriander, both great remedies for calming unsettled stomachs and relieving nausea. Ginger helps ease inflammation and boost immune function, and coriander helps remove heavy metals such as lead and mercury from the body. Coconut milk is a source of caprylic acid, an anti-fungal compound useful for treating and preventing candida. Mangoes are packed with beta-carotene, to help keep gums and eyes healthy.

Serves: 4 

Preparation time: 25 mins (plus cooling time and five minutes' standing time) 

Cooking: 20 mins

Ingredients: 

• 500ml (2 cups) chicken stock 
• 4cm-piece fresh ginger, peeled, 
• thinly sliced
• 6 coriander stems
• 310ml (1¼ cups) coconut milk
• 4 (about 800g) chicken breast fillets
• 2 tbs lime juice
• 1 tbs fish sauce
• 1 tbs finely grated palm sugar
• 2 fresh mangoes, peeled, thinly sliced
• 1 avocado, peeled, thinly sliced
• 1 red capsicum, thinly sliced
• 3 spring onions (shallots), thinly 
• sliced diagonally
• 1 long fresh red chilli, sliced diagonally
• 1/2 cup fresh mint leaves
• 1/2 cup fresh coriander leaves
• Roasted cashews, chopped, to serve

Cooking method:

• Bring stock, ginger, coriander stems and 250ml (1 cup) coconut milk to a simmer in a deep frying pan on low heat. Add chicken. Cook for 15 minutes or until just cooked. Remove and set aside for 5 minutes. Shred when cool.
• Meanwhile, combine lime juice, fish sauce, palm sugar and remaining coconut milk in a bowl.
• Combine chicken, dressing, mango, avocado, capsicum, spring onion, chilli, half the mint and coriander leaves in a bowl. Transfer to a platter. Sprinkle cashew and remaining mint and coriander over.

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