Mango is Marks favourite fruit and we both love using mangoes in our recipes, especially salads. Mangoes are in full season at the moment so we are taking advantage of this and eating as many as we can (we also have a massive tree full of them in our garden that will ripen soon). For this recipe I used a good thick piece of Angus rump fillet, and when barbqueing- only turn it once and let the meat rst for 5 minutes before slicing. The mint leaves in the dressing need to be well bruised, I use a Jamie Oliver shaker which mum bought me. It has a little ceramic ball that bruises the mint to release the flavour. You could also make the dressing in a cocktail muddler or bruise the laves with the handle of a knife.
Baked potatoes cannot be overcooked. I hate nothing more than hard, undercooked potatoes. My rule is to cook them until well cooked and then resist removing them from the oven for another 20 minutes. Serve with salt flakes, black pepper and Best Foods mayonnaise.
1 Angus beef rump fillet
1 sliced mango
bunch of mixed salad leaves (rocket, spinach etc)
1/2 cup mint leaves
rind and juice of one lime
2tsp peanut oil
2tsp soy sauce
2tsp brown sugar
2tsp fish sauce
Bake the potatoes at 180°C for 1 hour, or microwave until cooked and then finish them off in a hot oven for 20 minutes.
Barbeque the beef until rare and tender, set aside to rest while preparing salad. Mix the dressing ingredients together, ensuring the mint leaves are well-bruised, taste test and adjust the ingredients as necessary. Combine all the salad ingredients and dressing and toss well. Thinly slice the beef and serve atop the salad. Serve with the baked potatoes.