Five-Spice Mango Turkey
Serves 8-10. Not suitable for freezing, can be made up to two days ahead.
This is perfect to serve cold for a buffet, as it is so light and fresh ─ and there is not a drop of mayonnaise in sight! It can be made a day ahead and kept in the fridge, which gives time for the flavours to really infuse into the turkey.
Ingredients
- 750g (1 3/4lb) fresh cooked turkey meat, without bone
- salt and freshly ground black pepper
For the mango sauce
- 2 large mangoes, peeled
- 8 mild peppadew peppers from a jar
- 6 tablespoons mango chutney
- 1 x 200ml carton Greek yoghurt
- 1 tablespoon Chinese five-spice powder
- juice of 1 lemon
- a few drops of Tabasco sauce
For decoration
- fresh salad leaves
- 2 mild peppadew peppers, thinly sliced
- lots of chopped fresh parsley
Instructions
- For the sauce, cut the flesh of 1 mango roughly into pieces and put in a food processor. Add the rest of the ingredients, and whiz until smooth and blended. Season with salt and pepper.
- Cut the turkey into neat pieces and mix with the mango sauce in a mixing bowl. Cut the flesh of the remaining mango into 1cm (1/2in) pieces and mix in with the turkey mixture. Taste and check the seasoning.
- Spoon the turkey mixture into a white square dish (23 ½ cm/9 ¼″), decorate with a few salad leaves, and sprinkle over the peppadew slices and parsley. Serve cold.
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