Inarrabri

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10 | iNarrabri Magazine | November 2016
Recipes
Rediscover the taste & health benefits of
fresh and seasonal fruit and vegetables!
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or ready to pick up at your convenience.
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 FREE delivery to your door!
 Phone ahead & pick up
 Great value fruit and
vegetable packs (see our
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The main reason is that you
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fresher, tastier and better!
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37 Dangar St, Narrabri
Phone 6792 4692
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MANGO SALSA
INGREDIENTS
2 x medium/large ripe mangoes; peeled,
pitted and diced
1/2 red capsicum
2 tablespoons red onion; minced
2 tablespoons fresh coriander; diced
1 small jalapeno chilli; seeded and minced
2 tablespoons lime juice
1 tablespoon lemon juice
Salt and Pepper to taste
METHOD
Combine the mangoes, red capsicum, red
onion, cilantro and jalapeno chilli in a
bowl.
Add the lime juice and 1 tablespoon of the
lemon juice and toss well. Season to taste
with salt and pepper.
Refrigerate for atleast 1 hour to let all the
flavours meld.
MANGO SORBET
INGREDIENTS
3 heaped cups of frozen mango chunks
1/2 cup unsweetened pineapple juice
1/4 cup almond or coconut milk
METHOD
Place all ingredients into a blender and
blend until smooth.
Serve immediately or put in a freezer-safe
container and freeze for several hours to
harden.
Remove from the freezer and let it sit for
about 15-20 minutes to soften before
serving.
Notes
This mixture will be very thick, you may
need to add 1/2 cup more liquid.
Orange juice can be substituted for
pineapple juice.
The evergreen mango tree can grow as high as 35 - 40 m (115–130 ft). They are a long
living tree with some specimens having been known to still bear fruit after 300 years.