Tou's Recipes

Here you will find a collection of Tou’s favourite recipes using our very own Australian Grown Export Varieties

Mango Pomelo Sago (Hongkong recipe)

This combination of sweet and creamy mango puree with luscious pomelo sacs make for an irresistible dessert. Mango pomelo sago is a type of contemporary Hong Kong dessert. It usually includes diced mango, pomelo, sago, coconut milk, and milk. It can be found in many Chinese restaurants and dessert stores in Hong Kong as well as Singapore, Malaysia, Guangdong, and Taiwan.

  • 1 large ripe mango or 2 to 3 smaller mangoes (total close to 1 kg)
  • 280 ml low fat evaporated milk ( We reckon Carnation brand)
  • Simple syrup (3 tbsp) – to taste
  • 4 tbsp sago seeds
  • 1 pomelo – cut and peeled. Use about 3 wedges of pomelo sacs
  • Rock sugar 70 grams



1. Prepare sago pearls. Put a small pot of water to boil. Once boiling, add the sago seeds. Lower heat and cook for around 10 minutes. Turn off the heat and allow the remaining heat to finish cooking the sago seeds. When the sago seeds turn translucent, ladle up and place them in a bowl of water till ready to use.


2. Cut the pomelo. Slice off the top of the pomelo. Make vertical slits (about ½ inch thick) along the sides of the pomelo. Using your hand, peel off the skin working from the top to bottom. Peel away the membrane from 3 wedges of pomelo and remove the pomelo sacs. Loosen the sacs with a spoon and set aside.

3. Cut the mango into cubes. Reserve about a quarter of the mangoes and set aside to be used as toppings for the dessert.

4. Place the mango cubes, evaporated milk and ice cubes into a blender. Blend for a short while till smooth. I did not break the ice completely as I wanted some pieces of ice cubes inside the dessert. You may replace the ice cubes with water if you wish to chill it in the fridge.

4 Pour pureed mango into a large bowl. Strain cooked sago seeds with a small sieve and add into the mango puree. Add the pomelo sacs and 3 tbsp of sugar syrup (or to taste). Reserve some of the pomelo sacs for topping. Mix well.

5. Ration into serving bowls and top with reserved mango cubes and pomelo sacs. Serve immediately or refrigerate to chill and serve later.


To make simple syrup, I melted 70 g of rock sugar in 1 cup of water.

Credit: Yvonne from

Mango Avocado Salad With Shrimp

This mango avocado salad recipe is made with shrimp and a spicy lime dressing! It’s quick, unique, and delicious. Option to leave out shrimp for a vegetarian version.

    • 1 pound shrimp (thawed, tails removed + deveined)
    • Cooking spray or oil (to cook shrimp)
    • 2 mangoes, ripe
    • 2 medium-large avocados, ripe
    • Optional: freshly chopped herbs, like mint or cilantro
    • Optional: diced red onion (about 1/4 cup)
    • Optional: romaine lettuce and iceberg lettuce
      🥗 Spicy Lime Dressing:
    • 2 Tbsp olive oil
    • 1 lime, juice only
    • 1 tsp honey
    • 1/2 tsp chili powder
    • 1/4 tsp smoked paprika
    • 1/8 tsp cayenne pepper (add more to increase spiciness, if desired)
    • Salt + pepper, to taste

  1. Heat cooking spray or oil in a large pan over medium-high heat. When hot, cook shrimp 1-2 minutes per side, until opaque and pink. Remove from heat and set aside.
    2. Whisk all dressing ingredients together in a small bowl. Adjust seasonings to taste, if desired.
    3. Cut mangos: Using a vegetable peeler to remove the skin, then cutting each side away from the pit. Place each side face down and cut into cubes.
    4. Cut avocados: Cut in half lengthwise and remove pit. Gently peel the skin off with your hands. Place each half facedown and cut into cubes (similar to mango). This technique gives really clean cuts, but you can remove cubes with a spoon too!
    5. Add cubed mango, avocado, and shrimp to a large mixing bowl. If using fresh herbs and onion, add those as well.
    6. Pour dressing overtop and toss everything together well. Season with additional salt + pepper, as desired. Serve + enjoy!

Credit: CARRIE WALDER from

Mango Bingsu

Bingsu (Korean Shaved Ice) Recipe.

The best way to cool down a hot day is with a nice cold treat. Bingsu, Korean shaved ice, is the perfect dessert to do just that! Icy, yet still creamy, and with an infinite choice of toppings what’s not to love about it. 🥭😋

INGREDIENTS (for 2 serves)

  • 4 ½ cups milk
  • ½ cup condensed milk, (sub with glucose or corn syrup)
  • Chopped Mongo for toppings, sweet sticky rice, condensed milk, candy, etc
  1. In a freezer-safe container, mix the milk and condensed milk together using a whisk.
  2. Cover the mixture and freeze for at least 5 hours or overnight.
  3. While the mixture is freezing, prepare your toppings. You can chop up mangoes. Set them aside.
  4. After the mixture has frozen, remove it from the container and wrap it in some plastic wrap. This will make it easier to hold.
  5. Hold the wrapped-up milk block with a towel to protect your skin and begin shaving it into a bowl using a grater. You can also use a food processor with a grater attachment.
  6. Add chopped Mango toppings and drizzle some condensed milk on top. Enjoy!


Mango Habanero Sauce

🧐Are you looking for Hot & Spicy but not too BORING Sauce? Here is the Mango Habanero Sauce recipe! 🥭🌶️🔥

🫙Ingredients for one cup

– 3 habanero peppers, stemmed (and seeded for less heat)
– ½ mango, peeled and pitted
– 3 tablespoons white vinegar
– 1 garlic clove
– 2½ tablespoons muscovado or dark brown sugar
– 1½ teaspoons maple syrup
– 1 teaspoon salt

Habanero (pronounced ha-ba-NAIR-o) pepper is a small, hot chile pepper. It’s grown in Mexico and other parts of Latin America, and the United States. The habanero pepper is short and squat with thin skin and is usually orange or red in colour. Since it’s extremely hot, a habanero pepper is usually not eaten whole.



1. Combine the habaneros with the mango, vinegar and garlic in a blender and process until smooth.
2. Boil the sugar with 2 tablespoons of water and add the habanero and mango purée.
3. Simmer, uncovered, for 20 minutes.
4. Season with maple syrup and salt.

🍗Serve idea

Use as a topping sauce on grilled chicken. BOOM! You’ve got Mango Habanero Wings!🍗🥭🌶️🔥


Mango Salsa

🥭🥗Mango Sala is easy to cook also delicious sides. Here is how you can make it just in 15 minutes!

🔪🍅Ingredients for one serve🫑
🥣Then just Mix them all together and it ready to serve!

Various ways to enjoy Mango Salsa!

You can have it with anything you like. For example, use this mango salsa as a top on grill chicken. Or you can just use it as a dip for tortilla chips while chilling with Netflix!

Credit: 🥭😋
Did you know that you can find our mangoes in Woollies?

Mango Chicken

This mango chicken is a combination of seared chicken breast, bell peppers and fresh mango, all tossed in a sweet and savory sauce. Chicken with mango is a unique dinner offering that is sure to get rave reviews!

  • 1 tablespoon vegetable oil
  • 1 pound boneless skinless chicken breasts cut into 1 inch pieces
  • salt and pepper to taste
  • 1 green bell pepper cored, seeded and thinly sliced
  • 1 red bell pepper cored, seeded and thinly sliced
  • 1 teaspoon minced garlic
  • 2 teaspoons minced ginger
  • 2/3 cup chicken broth
  • 2 tablespoons sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon cornstarch
  • 1 1/2 cups fresh mango chunks

  1. Heat the oil in a large pan over medium high heat.
  2. Place the chicken in the pan in a single layer. Season with salt and pepper. You may need to cook the chicken in batches.
  3. Cook the chicken for 4-6 minutes or until browned and cooked through. Repeat the process with any remaining chicken.
  4. Add the peppers to the pan with the chicken and cook for 3-4 minutes or until softened.
  5. Add the garlic and ginger to the pan and cook for 1 minute.
  6. In a small bowl, whisk together the chicken broth, sugar, soy sauce, rice vinegar and cornstarch.
  7. Pour the chicken broth mixture over the chicken and vegetables and bring to a simmer.
  8. Cook for 1-2 minutes or until sauce has just thickened.
  9. Stir in the mango chunks and serve.

Credit: Sara from

Indian Style Mango Chutney

This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavour or 1 day before serving. 


 ¼ cups diced fresh mango

¼ cup salt

½ cups water

⅓ cups white sugar

2 cups vinegar

½ cup raisins

½ cup chopped pitted dates

2 cinnamon sticks

2 teaspoons minced fresh ginger root

2 teaspoons crushed garlic

2 teaspoons ground dried chile pepper

10 half-pint canning jars with lids and rings


1. Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.

2. Drain and discard liquid from the mango.

3. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.

4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.

6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Credit: Michelle from

Thai Style Dipping Sauce

 Have you wondered what’s sauce that Thai people always have with green mangoes? It’s called “Nam Pla Wan” which literally means a sweet fish sauce. You can quickly make it with a microwave. Here’s the recipe!

🥣 Ingredients (you can find all these in Asian grocery store)

– Plam sugar 3 tablespoons

– White sugar 5 tablespoons

– Fish sauce 6 tablespoons

– Shrimp paste 1/2 teaspoon

– A pinch of salt

– Chilli flake 1 teaspoon (or as favourite)

– 3 Red Shallots (cut)

– 3 Red Chilli (cut) (or as favourite)

– Coriander (for decorative)


😋 Instructions
1. Mix everything in a bowl
2. Heat them with microwave until all melt up well
3. Decorate with coriander

We guarantee that you will not stop having it with green mangoes! Yum!

Mango Sticky Rice

🤔Have you wondered how to cook Coconut Sticky Rice for Mango Sticky Rice? Here is the secret recipe! 🤫

🧂Ingredients for one serve
1. Sticky Rice 350 grams
2. Coconut Milk 1 can
3. White Sugar 3/4 cup
4. Salt 1+1/4 teaspoon
5. Rice Flour 1 teaspoon
6. Pandan Leaf 4-5 Leaves

1. Wash Sticky Rice with clean water until the water is clear
2. Soak the sticky rice in clean water for 1 night
3. Drain rice and rinse with fresh water.
4. Combine 2 cups water and rice in a saucepan and bring to a boil.
5. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 15 to 20 minutes.
6. Transfer cooked rice to a bowl. 
7. Combine coconut milk, sugar, and salt in a small saucepan. Heat until just boiling; pour mixture over cooked rice. Let stand 30 minutes. 

🥥 Make a coconut milk topping sauce by

1. combining 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and 1 tablespoon rice flour in another saucepan

2. bring to a boil with medium-low heat.

This sauce is use as a topping.
Serve warm with sliced mango. 🥭😋

Mango and Chocolate Protein Smoothie

May we introduce a healthy menu from to you?

This menu is absolutely healthy! It’s made without protein powder, using only natural ingredients (plus a bar of dark chocolate). 🥭😋

The best smoothies are those that provide quality carbs, fibres, healthy fats, and proteins. We prepared this mango and chocolate protein smoothie recipe with fresh #Mahachanok mango chunks, Greek yogurt, almond butter, chia seeds, and cacao. It’s a real energy booster just waiting to be tasted.

You might wonder if chocolate and mango go well together. They do! Fruit and chocolate are often a great combination, as the bitterness of the chocolate softens the sweetness of the fruit, creating a pleasant and flavourful blend. Adding cacao to a smoothie or fruit bowl also boosts it with antioxidants and helps to improve your mood.

With a single serving of this smoothie, you get 50% of your daily protein intake, and we haven’t used any protein powder! The high protein content comes from yogurt, almond butter, and chia seeds. We recommend you use Greek yogurt instead of plain yogurt as it has double the protein and half the carbs. Opt for a low-fat variety but not a fat-free one, as those have a poorer nutritional profile and often contain highly processed ingredients.

Our recipe is also high in fibres thanks to its high fruit content and chia seeds, providing almost 40% of your daily intake.

INGREDIENTS (available at Coles)

  • Ripe Mahachanok Mango = 250 g
  • Chia Seeds = 2 tbsp
  • Water = 90 mL
  • Greek Yogurt = 280 g

  • Almond Butter = 2 tsp
  • Cacao Powder = 20 g
  • Dark Chocolate (optional) to taste


Mix water with the chia seeds in a small bowl and stir well. Allow the seeds to soak for 5 minutes or until they have absorbed the water and formed a thick and viscous mixture.


In the meantime, peel and cut the mango into chunks.

Add the chopped mango, Greek yogurt, and almond butter to the blender bowl of your food processor.

Blitz until you have a creamy smoothie. Transfer half of the prepared mango smoothie to a clean bowl.


Then, add soaked chia seeds and cacao powder to the remaining half of the smoothie in the blender.

Pulse until the ingredients are well incorporated and you have a smooth mixture.


Now, prepare one glass per serving by adding a bottom layer of chocolate smoothie and then a top layer of mango smoothie.

Thanks to the thickness of the chia seeds mixture, the mango smoothie won’t sink into the chocolate layer when you add it.

Serve immediately or store it in the fridge.