I am so excited because the first of the high quality, early season Mr KP Mangoes (they’re of the Kensington Pride variety) are hitting Australian supermarkets in September! For all those (like me) who have been waiting since last summer to taste the golden bliss, wait no longer! These have an exceptional aroma, one that recalls memories of a warm Australian spring. To celebrate the start of the new season I’ve created a mouth watering Mango, Cauliflower and Coconut Curry Rice recipe AND I’m also giving away some mango prizes!
Isn’t it too early for Mango season?
Mr KP Mangoes are grown by farming families near Darwin. Due to Darwin’s comparatively high winter and spring temperatures they reach their highest quality long before most other Australian mango brands and varieties – and they taste like bliss! I highly recommend you head to the Mr KP website for more great mango recipes, tips, competitions and more.
Mango, Cauliflower and Coconut Curry Rice Recipe
This is one of my favourite ways to use mangoes early in the season, when it’s still cooler, because it’s a slightly heavier meal. It perfectly combines the fruity tropical mango flavours with a comforting and filling chickpeas and curried rice. A beautiful meal to share with your family, celebrating spring!
- 1 cup cooked brown rice
- 1.5 tbs curry powder (this has a bit of a bite to it so I would just use ¾ tbs if making for kids)
- 1 cup lite coconut milk
- 1 can chickpeas, drained and rinsed
- 1 cup cauliflower, chopped into small florets
- 1 tbs garlic infused olive oil (you can also use 1 tsp garlic and normal olive oil if you prefer)
- 3 spring onions, chopped finely
- ¼ cup coriander
- 1 cup baby spinach
- 2 Mr KP mangoes, diced 1cm cubes (these have the blue stickers with the little yellow mango man on them as pictured below)
- crushed peanuts
- lime juice and salt, to taste
- Take the cooked rice and in a pot stir through the coconut milk, chickpeas and curry powder, heating on the stove until warmed through.
- Add olive oil (and garlic if using it instead of garlic infused olive oil) to a frying pan on medium heat. Then add cauliflower and spring onions and stir occasionally until browned and cooked through.
- Empty the contents of the frying pan into the pot of rice, add in the coriander and lightly stir to combine.
- Place spinach on a platter and cover the base. Then spread over the contents of the rice pot.
- Top with mangoes, crushed peanuts and your desired amount of lime juice and salt.
Lunch and Dinner Mango Recipe
This recipe will keep for a few days in an air tight container in the fridge, so it’s a good one to make a double batch of, so you can have some nourishing lunches and dinners on hand. It also freezes well and tastes like bless!
Enjoy hot or cold
You can enjoy this hot or cold. When I heated mine I would do this before adding the mango, so if you wish to reheat, I recommend setting aside the mango in a separate dish – unless you don’t mind cooked mango (it’s perfectly fine to eat the mango warm too).
MR KP MANGOES GIVEAWAY!
To celebrate the start of the mango season I have 4 prizes to giveaway! First prize is: 1 tray Mr KP Mangos, 1 Mr KP Mangoes Apron, 1 Mango Cutter and recipe cards.
There are also three runner up prizes of 1 Mr KP Mangoes Apron, 1 Mango Cutter and recipe cards.
Limited to entrants from ACT, NSW, QLD and VIC due to biosecurity issues. Entries close midnight, 30 September 2017. Winners will be contacted via email and announced on this blog post. Enter below:
Mr KP Mangoes
This post is sponsored by Mr KP Mangoes. Thank you for supporting the brands that make Eat Pray Workout possible!
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