The first few twinges of autumn are in the air, but never fear, you can keep the tantalising taste of summer alive with mangoes. Mangoes pair equally well with sweet and savory foods, and because they require just minutes to prep, they can easily be added to liven up even the most mundane meals.<\/p>\n\n\n\n
Their fragrant flavour and juicy sweetness also means they\u2019re great for enhancing leftovers; you can magically transform last night\u2019s meal into a whole new dish when you add a marvelous mango or two to the mix. That\u2019s the idea behind the first late summer mango stunner: Charred Mango and Steak Salad. Use up leftover steaks (or braai new ones) and pair them with braaied mango slices, cheddar cheese and a delish mango and citrus dressing. Add braaied sourdough croutons and you have a quick and easy weeknight meal the whole family will love. Aside from being the absolute star in late summer family meals, mangoes are high in vitamins A and C, biotin and the mineral potassium, and are a source of vitamins B1 and B6. They are also free from fat, sodium and cholesterol. Try out this salad for something different. <\/p>\n\n\n\n
Charred Mango and Steak Salad<\/STRONG><\/p>\n\n\n\n Serves 4<\/p>\n\n\n\n Ingredients:<\/p>\n\n\n\n FOR THE MANGO DRESSING<\/STRONG><\/p>\n\n\n\n \u00b7 60 ml (\u00bc cup) mango pur\u00e9e<\/p>\n\n\n\n \u00b7 1 garlic clove, crushed<\/p>\n\n\n\n \u00b7 5 ml (1 tsp) whole grain mustard<\/p>\n\n\n\n \u00b7 80 ml (\u2153 cup) lemon juice<\/p>\n\n\n\n \u00b7 30 ml (2 tbsp) orange juice<\/p>\n\n\n\n \u00b7 60 ml (\u00bc cup) olive oil plus extra<\/p>\n\n\n\n \u00b7 1 red chilli, thinly sliced (optional)<\/p>\n\n\n\n \u00b7 Salt and pepper <\/p>\n\n\n\n FOR THE SALAD<\/STRONG><\/p>\n\n\n\n \u00b7 2 slices sourdough bread<\/p>\n\n\n\n \u00b7 2 x 250 g beef steaks (like sirloin or rump)<\/p>\n\n\n\n \u00b7 1 mango, peeled and cheeks cut off<\/p>\n\n\n\n \u00b7 2.5 ml (\u00bd tsp) Cajun spice<\/p>\n\n\n\n \u00b7 100 g mixed salad leaves<\/p>\n\n\n\n \u00b7 100 g white cheddar <\/p>\n\n\n\n Method:<\/STRONG><\/p>\n\n\n\n 1. For the dressing, mash together all the ingredients until smooth. Season with salt and pepper.<\/p>\n\n\n\n 2. For the salad, drizzle the bread with extra oil and toast over hot coals. Tear into bite-size pieces. Keep aside.<\/p>\n\n\n\n 3. Season the steaks with salt and pepper. Braai over hot coals for about 4 minutes each side for medium rare or until cooked to your liking. Set aside to rest for 5 minutes. Slice into thin strips.<\/p>\n\n\n\n 4. Rub the flat, cut sides of the mango cheeks with extra oil and season with Cajun spice. Place cut side down on the braai grid over hot coals. Braai for about 3 minutes or until charred (braai only one side). Cut into thick strips.<\/p>\n\n\n\n 5. Arrange the leaves, steak and mango on a serving plate. Sprinkle croutons over. Use a vegetable peeler to cut the cheddar into shavings and sprinkle over. Serve with the dressing. <\/p>\n\n\n\n Tips:<\/STRONG><\/p>\n\n\n\n \u00b7 The dressing can be blitzed in a food processor and stored in the fridge for up to 5 days.<\/p>\n\n\n\n \u00b7 This recipe is a great way to use up leftover braaied meat.<\/p>\n\n","protected":false},"excerpt":{"rendered":" The first few twinges of autumn are in the air, but never fear, you can keep the tantalising taste of summer alive with mangoes. Mangoes pair equally well with sweet 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