Sticky mango potatoes with mint and avocado

This recipe has hot, cold, sweet, salty, tangy and spicy elements to make eating more pleasurable

1 ratings

35 minutes
Serves 2
1 of 5 a day

Nutrition: Per serving

Kcal407
Fat18.8g
Salt0.6g
Sugar15.8g

Recipe by: Ryan Riley | Chef

Avocados are well known for being a good source of heart-healthy unsaturated fats. This nutritional powerhouse is also rich in fibre, and contains a wide range of different vitamins and minerals.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again.

Recipe for people living with cancer

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 200^oC/Fan 180^oC.
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.