Matt Moran's mango pops with a hit of cayenne salt

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Known for his Sydney restaurants Aria and Chiswick, the chef makes the most of the diversity of Australia’s fresh produce in his latest cookbook

When mangoes are in season, I can’t get enough of them. I often buy them by the trayful, so apart from eating them without ceremony standing over the kitchen sink to catch the juices, I’ll often turn them into popsicles like these. The cayenne salt adds a grown-up kick and unexpected flavour, which is extremely moreish.

Related: Matt Moran’s zucchini and feta fritters with yoghurt dipping sauce

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