Hold onto the last bit of summer with tasty Australian mangoes.


  • 2 x fresh Australian mangoes

  • 8 x lamb cutlets

  • Vegetable oil

  • Salt & pepper for seasoning

  • Dressing

  • 1 x long red chili, finely sliced

  • 1 cup coriander leaves

  • Juice from 1 lime

  • Brown sugar


  • 1.

    Start by making a mango hedgehog but without turning mango cheeks inside out.

  • 2.

    Heat and lightly oil the BBQ hotplate, add the lamb (seasoned with salt and pepper) and mango cheeks making sure the mango is flesh side down. Cook lamb to your liking and the mango until it is caramelised.

  • 3.

    For the dressing, combine chili, coriander, lime juice and stir in sugar to taste.

  • 4.

    To serve turn mango cheeks inside out and place on a large platter with cooked lamb, drizzle with dressing and serve.

Nutritional information

Nutritional analysis per serving (108 servings)

  • Energy 461kj
  • Fat Total 42g
  • Saturated Fat 17g
  • Protein 17g
  • Carbohydrate 2g
  • Sugar 2g
  • Sodium 297mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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