Include more mango in your meals with this spring recipe designed to wow.


  • 1 rack of lamb with 6 chops- Ask the butcher to trim the thick fat layer from the top of the lamb.

  • 150g softened butter

  • 100g mango pulp

  • 2 cloves garlic, peeled

  • Salt and pepper

  • 1 bunch parsley washed and dried

  • 3 mangoes

  • Handful mint leaves

  • ½ red onion, peeled

  • ½ long red chilli


  • 1.

    Pre heat the oven to 180°C.

  • 2.

    Pick the parsley leaves and chop finely with a sharp knife. Place onto a large dinner plate.

  • 3.

    Combine the softened butter with the mango pulp, garlic, salt and pepper until smooth.

  • 4.

    Spread this thickly onto the lamb with a knife until it’s evenly covered, then press the lamb onto the parsley to make a green crust.

  • 5.

    Place the lamb into the hot oven and bake for 20 minutes, then remove and allow to rest for a further 10 minutes.

  • 6.

    While the meat is resting prepare the salad. Hedgehog a mango and remove the squares with a small sharp knife.

  • 7.

    Slice the onion as finely as possible then rinse under hot water from the tap to remove some of the strong onion flavour.

  • 8.

    Remove the seeds from the chilli with a teaspoon and slice as finely as you can.

  • 9.

    Place all salad ingredients into a bowl with the mint leaves and lightly dress with 2 tablespoons of good quality extra virgin olive oil, and season with salt and pepper.

  • 10.

    Slice the lamb into cutlets and divide onto 4 plates. Serve with the mango salad on the side.

Nutritional information

Nutritional analysis per serving (4 servings)

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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