Sticky mango potatoes with mint and avocado

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Sticky mango potatoes with mint and avocado

This recipe has hot, cold, sweet, salty, tangy and spicy elements to make eating more pleasurable

35 minutes

Serves 2

Ryan Riley

Recipe by: Ryan Riley | Chef

Avocados are well known for being a good source of heart-healthy unsaturated fats. This nutritional powerhouse is also rich in fibre, and contains a wide range of different vitamins and minerals.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ryan Riley

Recipe by: Ryan Riley | Chef

Avocados are well known for being a good source of heart-healthy unsaturated fats. This nutritional powerhouse is also rich in fibre, and contains a wide range of different vitamins and minerals.

This is from Ryan Riley’s booklet of recipes to help people living with cancer enjoy food again. See all our recipes for people living with cancer.

Ribbon to symbolise someone with cancerRecipe for people living with cancer

Ingredients

MANGO POTATOES:

  • 12 new potatoes
  • 1 tablespoon vegetable oil
  • ½ teaspoon roasted garam masala (a blend of roasted spices)
  • 2 tablespoon mango chutney
  • ½ fresh mango, diced into small pieces

AVOCADO CHUTNEY:

  • 1 small avocado
  • 2 tablespoon soured cream
  • 1 lime, zest and juice
  • 1 green chilli
  • A few coriander leaves
  • A few mint leaves – keep a few for sprinkling over the top
  • Ground black pepper, to taste

TO SERVE:

  • Pink pickled onions

CALORIES: 407

FAT: 18.8g

5 A DAY: 1

SALT: 0.6g

SUGAR: 15.8g

Method

  1. Preheat the oven to 200oC/Fan 180oC.
  2. Place the potatoes onto a large baking tray, drizzle over the oil and a sprinkle of pepper. Place into the middle of the oven to roast for roughly 25–30 minutes, until golden brown and tender.
  3. In the meantime, add the ingredients for the avocado chutney into a food processor and blend until smooth. If you don’t have a processor, you can use a fork to mix together the soured cream and avocado and finely chop in the other ingredients. Then pop into the fridge to keep cool.
  4. Once the potatoes are cooked, add the garam masala and lightly crush the potatoes with the back of a fork. Then add in the mango chutney and fresh mango. Mix well to coat the potatoes.
  5. Spread the avocado chutney on a serving plate and place the potatoes on top. Finish with a sprinkle of mint.

This is ideal on its own (or as a side dish), or for a bigger meal serve with a portion of protein such as a chicken or turkey breast, or for a plant-based protein, add a portion of pulses (beans, peas or lentils).

Ryan Riley recipes

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FOR PEOPLE LIVING WITH CANCER

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