How to turn mango pit and skin into fruit coulis – recipe | Waste not
Saving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between.It’s often argued that it’s not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving.We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today’s mango pit and skin coulis.Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little.Coulis is a thin, smooth sauce that’s usually made from sieved fruit, and this one takes the flavour and residual flesh left on mango pits and skins and turns it into a restaurant-grade fruit sauce.
When I first started cooking back in the late 1990s, chefs were putting a coulis of some kind on most puddings, and some still do but, to be fair, coulis is delicious and adds another dimension to a dish.Sweet, sour and flavoursome, with a smooth and silky texture, coulis is a simple and fun way to upcycle mango scraps, and shows how it’s well worth extracting the flavour from remnants and offcuts.It also exemplifies the principles I apply when developing food products and menu items for food businesses and restaurants: that is, minimising waste through creative repurposing, maximising flavour extraction from overlooked ingredients, and creating versatile new ingredients that can be incorporated into recipes or even developed into standalone products.What works in professional kitchens and product development often translates beautifully to home cooking – and vice versa – transforming forgotten and often discarded ingredients into something of genuine culinary value.I first had the idea for this coulis while developing a recipe for mango pit vodka, and it can be drizzled, stirred or shaken into countless drinks and desserts.
It’s gorgeous diluted with sparkling water, in a smoothie or iced tea, shaken into a mango mojito or spooned over pancakes, porridge or, my personal favourite, yoghurt.The scraps from one mango typically yield about 100g of coulis, and the recipe below can be scaled up for as many mango pits and skins as you have to hand.Pit and skin of 1 ripe mango50g sugar, honey or jaggeryFinely grated zest and juice of ¼ lemon or lime (optional)Put the mango pit and skin in a small saucepan and add water just to cover.Add the sugar or honey (or jaggery, for an extra-flavoursome Indian twist) and the optional lemon or lime juice and zest.Bring to a boil, stirring gently, then turn down to a simmer and cook for 15–20 minutes, until the syrup is slightly thickened and the whole kitchen smells of mangoes.
Leave to cool to room temperature, then strain through a fine sieve, rubbing any flesh off the pit and skin and pressing it through the sieve to extract every last bit – the remaining pit and skin can now be composted,Return the resulting coulis to the pan, bring back to a boil and reduce until it coats the back of a spoon or reaches your desired thickness,Store in a clean jar in the fridge for about five days, or portion and freeze,
How to turn mango pit and skin into fruit coulis – recipe | Waste not
Saving food from being wasted can range from just composting food scraps to cooking with the whole ingredient, which means the leaves, stems, skin and everything in between. It’s often argued that it’s not really worth saving food from the waste bin if energy or other ingredients are required, but I believe that all food is worth saving.We obviously need to cook and eat food every day, so why not reinvent dishes to include these otherwise unwanted ingredients? Zero waste at its simplest can also mean basic, innovative recipes and solutions for byproducts, such as today’s mango pit and skin coulis. Such recipes are an easier sell, because they simplify the concept and create a valuable product out of very little.Coulis is a thin, smooth sauce that’s usually made from sieved fruit, and this one takes the flavour and residual flesh left on mango pits and skins and turns it into a restaurant-grade fruit sauce
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Crunching through 12 different garlic breads, Tristan Lutze and co discover a loaf flecked with real garlic, a gluten-free option that’s actually good, and one they thought tasted like a TV propGet our weekend culture and lifestyle emailIf you value our independent journalism, we hope you’ll consider supporting us todayWarm, buttery, golden and unapologetically alliumy, garlic bread is the side dish that steals the show. In our house, it’s a non-negotiable part of pizza and movie nights and the first thing to disappear, usually long before the film has started. It’s on the table when we eat spaghetti, on hand to dunk into pumpkin soup, and sometimes snatched straight off the baking tray. It’s simple, cheap and makes people happy.To find the best supermarket garlic breads, I gathered my partner, my three-year-old daughter and a carb-loving friend and put us through a blind taste test of 12 different loaves, baking each according to the packet instructions
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Georgina Hayden’s recipe for spring meatballs with pasta and peas
There is something deeply nostalgic about this dish, although it wasn’t something I grew up with. Perhaps it’s the use of small pasta that makes me feel childlike, but either way, it is the kind of recipe that is immensely versatile: it can be an elegant, light spring meal finished with punchy extra-virgin olive oil, an extra sprinkle of pepper and a grating of pecorino, or you could label it kid-friendly and comforting. It’s not exclusively so, but I’d hazard a bet that they’ll enjoy it.Prep 10 min Cook 30 min Serves 41 bunch spring onions, trimmed and finely sliced2 garlic cloves, peeled and finely sliced50g breadcrumbs½ bunch flat-leaf parsley, picked and finely choppedA few mint sprigs, leaves picked and finely chopped400g pork minceJuice and finely grated zest of 1 lemonSea salt and black pepper Olive oil 1 litre chicken stock, or vegetable stock 180g mini pasta 150g peas, freshly podded or frozen40g pecorino, gratedPut half the spring onions in a food processor with half the sliced garlic, all the breadcrumbs, half the chopped herbs and all the mince. Add the lemon zest, season generously, then blitz until it all comes together (you can, of course, mix it by hand in a bowl)
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Rukmini Iyer’s quick and easy recipe for smoked trout and crisp potato cakes with capers, caraway and dill | Quick and easy
These rösti-adjacent potato cakes with capers, which crisp up beautifully at the edges, are an absolute win. I would eat them by themselves standing up at the cooker, but when they’re draped with a little smoked trout, creme fraiche and dill, and served alongside a light salad, they make for an elegant dinner for two. Some shaved fennel (with its frilly leaves) in a lemony dressing wouldn’t go amiss here, either.Prep 15 min Cook 10 min Serves 2400g waxy potatoes (I like alouette)1 tsp flaky sea salt5 tsp capers - 3 tsp roughly chopped, the rest finely chopped1 tsp fresh dill, chopped, plus extra to garnish5 heaped tbsp full-fat creme fraiche ½ tsp caraway seeds1 medium egg1 tbsp olive oil 1 tsp butter100g smoked trout Juice of ½ lemonGreen salad, to serve (optional)Wash the potatoes, but don’t bother peeling them. Now’s the time to use the grating attachment on your food processor, which will grate the potatoes in seconds; otherwise do so by hand
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