Hilas Marketing Corporation

"The Total Agri-Business Specialist"

    Mango Lassi


    1 cup plain yoghurt
    ½ cup milk
    6 pcs. of mango halves or 3 fresh mangoes stoned and sliced
    3 pcs of dried mangoes (cut into small pieces)
    4 teaspoons sugar, to taste, or feel free to try salt and cardamom seeds


    1. Put all the ingredients into a blender and blend for 2 minutes
    2. Pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours

    Yield: 4 servings

    Fresh Salad with Chicken Breast and Mango slices in Vinaigrette Sauce


    ¼ kilo or 250 grams Diced Pan Fried Chicken Breasts
    ½ cup Olive oil
    Salt & Pepper
    200 grams Oakleaf   Lettuce
    200 grams Green Iceberg Lettuce
    8 Cherry Tomatoes (sliced into halves)
    1 Cucumber (Sliced)
    1 Carrot (Strips)
    2 Fresh Mangoes (Sliced)
    Vinaigrette Dressing


    1. Clean the chicken breasts with water.
    2.Place them in a chopping board and cut them into cubes. Season with salt and pepper before frying.
    3. Heat the pan and pour olive oil. When it makes a sizzling sound, add the chicken breast to the pan and cook.
    4. Clean all the vegetables and tomatoes.
    5. Strip the lettuces into smaller pieces with the use of your hand or a sharp knife.
    6. Arrange the lettuces, tomatoes, sliced cucumber, carrot strips, mango slices, and chicken breasts in a clean salad bowl.

    You can choose to toss the salad with the vinaigrette or serve the dressing on the side.

    Lamb Kebabs with Mango Relish


    550 grams boneless lamb


    1 whole white onion
    8 Cherry tomatoes
    1 whole Big Red Bell pepper
    1/3 cup hoisin sauce

    Mango Relish

    1 tablespoon oil
    1 onion, chopped
    2 small red chillies, chopped
    1 large mango, peeled and chopped
    4 pcs. dried mangoes (cut into small pieces)
    2 tablespoons white wine vinegar
    2 tablespoons sugar


    1. Trim lamb of excess fat and sinew. Cut lamb into 3cm cubes.
    2. Cut (vegetables) into 3cm lengths.
    3. Thread lamb and (vegetables) alternately onto skewers.
    4. Place kebabs onto a cold, lightly oiled grill tray. Brush with hoisin sauce.
    5. Cook kebabs under high heat for 4 minutes on each side or until cooked as desired, brushing occasionally with hoisin sauce.

    To make mango relish:

    1. Heat oil in a medium pan, add onion and chillies, stir over medium heat for 2 minutes or until onion is tender.
    2. add mango, vinegar and sugar, bring to the boil.
    3.reduce heat to low, simmer, uncovered, for 5 minutes or until mixture has a pulpy consistency.
    4.Serve with lamb kebabs.

    Yield: 4

    Pan-Fried Salmon with Mango Sauce


    4 Salmon filets
    1 tbsp. olive oil
    1 tsp butter
    Salt and Pepper to taste


    1 tsp dried basil
    ½ cup cream
    1 cup mango puree
    4 mango halves or 2 fresh mangoes
    1 tbsp. olive oil
    Salt and Pepper to taste



    •  Heat oil and butter in frying pan over heat. Add fillets and cook 4 minutes

    •  Turn filets over and season well. Continue cooking about 3 minutes. Depending on the thickness of filets. Remove fish from pan and keep hot


    •  Heat oil in a frying pan over heat. Add cream and basil, keep stirring then add puree    and mangoes. Let simmer for a minute. Salt and Pepper to taste Pour the mango sauce over the hot fish. Serve it with asparagus and potato gratin

    Mango Crepe topped with chocolate syrup and whipped cream



    1 tbsp. margarine
    ½   cup water
    ½   cup evaporated milk
    ½ cup flour
    1 egg
    ¼ tsp rock salt


    3 fresh mangoes (Sliced into big strips)
    1 cup mango puree
    1 tbsp. sugar


    •  Beat all ingredients for crepe until smooth. Cover and refrigerate for 1 hour.  Mix all the filling together. Puree, Sugar and fresh mangoes Set aside and refrigerate

    •  Brush non stick pan with oil, then heat over medium flame. Pour about 1/4 cup crepe batter into pan. Tilt to cover bottom. Cook 2 minutes until top is set. Lift edge of crepe, then invert. Cook other side for 1 minute more. Repeat procedure with the remaining batter. Stack each piece in between layers of wax paper to prevent from sticking to each other. Set aside.

    •  Put filling (5 mango strips) at the centre of each crepe. Fold or roll. Repeat  Procedure

      4.   Drizzle with choco syrup

    Makes 6 serving

    Mango Creme Cake


    2 fresh mangoes (Diced)
    500 ml.   all purpose cream
    1 pack of graham crackers
    ½ cup condensed milk
    ½ cup butter
    2 tbsp. sugar

    •  Crush graham crackers. Then add butter and sugar. Placed the combined crushed Graham crackers, butter and sugar in a 9 x 12 pan. Then flatten it.

    •  Mix and combined cream and condensed milk. Set aside

    •  Layer the 9 x 12 pan with mangoes then followed by the cream mixture.

    •  top it with thinly sliced mango. Then refrigerate overnight

    Makes 6 serving

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