Sticky mango potatoes with mint and avocado
This recipe has hot, cold, sweet, salty, tangy and spicy elements to make eating more pleasurable
- 35 minutes
- Serves 2
- 1 of 5 a day
- Kcal407
- Fat18.8g
- Salt0.6g
- Sugar15.8g


Recipe by: Ryan Riley
| Chef
Ingredients
MANGO POTATOES:
- 12 new potatoes
- 1 tablespoon vegetable oil
- ½ teaspoon roasted garam masala (a blend of roasted spices)
- 2 tablespoon mango chutney
- ½ fresh mango, diced into small pieces
AVOCADO CHUTNEY:
- 1 small avocado
- 2 tablespoon soured cream
- 1 lime, zest and juice
- 1 green chilli
- A few coriander leaves
- A few mint leaves – keep a few for sprinkling over the top
- Ground black pepper, to taste
TO SERVE:
- Pink pickled onions
Method
- Preheat the oven to 200oC/Fan 180oC.
- Place the potatoes onto a large baking tray, drizzle over the oil and a sprinkle of pepper. Place into the middle of the oven to roast for roughly 25–30 minutes, until golden brown and tender.
- In the meantime, add the ingredients for the avocado chutney into a food processor and blend until smooth. If you don’t have a processor, you can use a fork to mix together the soured cream and avocado and finely chop in the other ingredients. Then pop into the fridge to keep cool.
- Once the potatoes are cooked, add the garam masala and lightly crush the potatoes with the back of a fork. Then add in the mango chutney and fresh mango. Mix well to coat the potatoes.
- Spread the avocado chutney on a serving plate and place the potatoes on top. Finish with a sprinkle of mint.
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