This easy, gluten-free pud is a delicate balance of rich coconut and sharp mango sorbet - a refreshing end to a dinner party
- 3 ripe mangoes, peeled, cored and sliced
- juice and zest 2 limes, plus 6 slices
- 500ml tub dairy-free coconut milk ice cream (we used Booja-Booja Coconut Hullabaloo)
- a few mint leaves
MethodPut the rest of the mango in the freezer for 3-4 hrs or until frozen solid.
- 4 salmon fillets (about 125g each), boned and skinned
- 1 tbsp light soft brown sugar
- 100g green bean, trimmed
- 1 large ripe mango, peeled and cut into slices
- 2 shallots, very thinly sliced and broken into rings
- handful mint or coriander leaves
- 50g toasted desiccated coconut
- 1 thumb-sized red chilli, thinly sliced
- 3 tbsp coconut cream
- juice 2 limes, plus wedges to serve
- 1 tbsp fish sauce
- 2 tsp soft brown sugar
- Heat the grill. Place the salmon, skin-side up, on a foil-lined tray, season well and rub the sugar on top. Grill for about 10 mins until cooked through.
- Meanwhile, blanch the beans in boiling water for 1 min, drain, rinse in cold water and drain again. Arrange on 4 plates, then add the mango and shallots.
- Mix the dressing ingredients in a small bowl. Break the salmon into a few pieces over each plate. Add the mint or coriander leaves, coconut and chilli to each. Pour over the dressing and serve with a lime wedge.
- 300g raw peeled king prawn
- 1½ tbsp Jamaican jerk paste
- 400g can black bean, drained and rinsed
- 1 large mango, stoned, peeled and diced
- ½ red onion, sliced
- ½ cucumber, chopped
- bunch coriander, leaves roughly chopped
- 8 taco shells
- ½ tbsp vegetable oil
- 2 Little Gem lettuces, shredded
- 165ml can coconut milk
- zest and juice 1 lime
- 2 pinches of sugar
- Stir the prawns and jerk paste together in a bowl and set aside. Mix together the dressing ingredients.
- Tip the beans into a bowl along with the mango, onion, cucumber, most of the coriander, the dressing and some seasoning. Warm the taco shells following pack instructions.
- Heat the oil in a large frying pan, add the prawns and cook for 2-3 mins or until cooked through.
- To build the tacos, start with a handful of lettuce, followed by the bean salad, then top with the prawns. Sprinkle over the remaining coriander and serve.
- 200g unsalted butter, softened, plus extra for the tin
- 175g caster sugar
- 4 limes
- 3 large eggs, beaten
- 200g plain flour
- 1 tsp baking powder
- 1 rounded tsp ground ginger
- 50g desiccated coconut
- 3 balls stem ginger, finely chopped
- 2 tbsp milk
- 3 tbsp granulated sugar
- 3 tbsp stem ginger syrup
- chopped crystallised ginger, to serve
- Heat oven to 180C/160C fan/gas 4. Butter and line the base and ends of a 900g loaf tin with a strip of buttered baking parchment. Cream the butter and caster sugar together until really pale, light and fluffy. Grate the zest from 3 of the limes and add to the mixture. Gradually add the eggs, mixing well between each addition.
- Sift together the flour, baking powder, ground ginger and a pinch of salt. Using a large metal spoon, fold into the cake mixture with the coconut and chopped stem ginger. Add the milk and juice from 2 of the limes and mix until smooth. Spoon the mixture into the prepared tin and spread level using a palette knife.
- Bake in the bottom third of the oven for 1 hr - 1 hr 15 mins, or until golden brown – a skewer inserted into the middle of the cake should come out clean. Cool the cake in the tin for 10-15 mins.
- Use a wooden skewer to make holes all over the top of the cake. Meanwhile, mix the remaining lime juice with the granulated sugar and the stem ginger syrup. Slowly spoon the sugary mixture over the top of the warm cake and leave in the tin until completely cold. Top with the chopped crystallised ginger to serve.