Place the mango in a large saucepan with enough water to cover by 1 cm. Bring to the boil and cook for 8–10 minutes until the mango is soft but not breaking down. Reduce the heat to medium and ...

Ingredients 1 small green mango, julienned ½ carrot, julienned ¼ cup pickled ginger ¼ cup coriander, chopped ½ cup ginger liquid 1 whole kumara olive oil, plus extra for frying 320 g kangaroo ...

5. To make the Pickled Mango - bring the white wine vinegar, water, 1 kaffir lime leaf, 20g salt and 30g sugar to the boil, take off the heat and add the mango, ½ red chilli and 10g ginger.