Use your favourite curry pastes for this recipe it works well with Thai or Indian spiced curry pastes
Home-made burgers couldn’t be simpler, children and adults alike will enjoy these moist,
2 tsp arrowroot
150ml/1/4pint Rubicon mango juice
1 tsp Worcestershire sauce
3 Alfonso mangoes, stoned removed, peeled and flesh finely chopped
500g/1lb2oz minced pork, thawed if frozen
4 spring onions, trimmed and finely chopped
2 tbsp fresh chopped mint
1 medium egg, beaten
salt and freshly ground black pepper
1 little gem lettuce
4 burger buns, split
1. Mix the arrowroot with a little of the mango juice until smooth and then add the Worcestershire sauce and simmer until thickened slightly. Stir in two-thirds of the mango and allow to cool.
Season to taste.
2. Meanwhile, mix together the remaining mango, minced pork, spring onion, mint, salt and pepper and egg until well combined. Shape into four burgers and arrange on a foil lined tray. Grill under a preheated
grill for 8-10 minutes on each side.
3. Fill the buns with some lettuce leaves, mango and pork burger and tomato and onion salad if liked. Serve with the mango chutney on the
To make the cherry tomato and onion salad. Halve 125g/4oz ripe cherry tomatoes and mix with 1 small handful thinly sliced red onion and the juice of 1/2 lime. Season to taste
Preparation time: 15 mins
Cooking time: 20 mins