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.


  • 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


  1. 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.
  2. 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.
  3. 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.