This delicious mango recipe featuring kensington pride mangoes and Aussie lamb makes a great centerpiece for barbeque season! Pair it with our Herby Mango Cous Cous Salad for the perfect mango feast.
500gm Lamb Leg – Cut into 2cm dice
1 yellow capsicum – de-seeded and cut into 2cm squares
2Tbs Olive Oil
Mango Glaze (for basting and extra to serve)
Skewers (metal or wooden)
1 mango – flesh removed and roughly chopped
1 hot chilli – de-seeded and chopped
1 lime – zest and Juice
8-10 mint leaves
pinch of salt
1 ts grated ginger
1 Tbs honey
For Lamb Skewers
If using wooden skewers, soak in hot water for 1 hour to prevent burning when grilled. Dice lamb and place in a bowl with salt. Set aside for 15 mins.
Pre-heat BBQ or grill pan over medium high heat.
Thread lamb and capsicum onto skewers, alternating between meat and vegetable. Brush with oil and cook, basting with mango glaze until cooked through and glaze is sticky and caramelised (3-4 minutes each side for medium or until cooked to your liking).
Serve with herbie mango couscous and extra mango sauce on side.
For Mango Glaze
Combine all ingredients in a food processor or blender. Blitz until pureed and well combined.