King Prawn Mango Curry anyone? Or perhaps seared Tuna steaks with Mango salsa? Check out our tasty Mango recipe suggestions...

King Prawn Mango Curry

Enjoy this quick and easy king prawn curry cooked using fresh mango, Rubicon Mango Juice Drink and a fragrant mix of spices.

Serves: 4
Preparation time: 20 minutes
Cooking time: 15 minutes



  • 15g butter
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 3cm piece root ginger, peeled and finely chopped
  • 1 Alphonso mango, peeled, pitted and chopped
  • 2 green cardamom pods, crushed
  • 1 cinnamon stick
  • ½ tsp ground turmeric
  • 1 tsp medium chilli powder
  • 500g raw king prawns, thawed if frozen
  • 200ml Rubicon Mango Juice Drink
  • 2 tbsp chopped fresh coriander

Cumin-spiced Basmati Rice

  • 300g basmati rice
  • 25g butter
  • 1 tsp cumin seeds
  • 6 cloves
  • 2 bay leaves, torn into pieces

Put the rice on to cook in a pan of lightly salted boiling water and leave to cook for about 12 minutes.
Meanwhile, start the curry. Melt the butter in a large saucepan and gently fry the onion for 4-5 minutes, until soft and golden.
Add the garlic, ginger, mango, cardamom and cinnamon stick and cook gently for another 2-3 minutes. Stir in the turmeric and chilli powder, then add the prawns and Rubicon Mango Juice Drink. Simmer for 5 minutes.
When the rice is almost cooked, melt the butter in a large frying pan and add the cumin seeds, cloves and bay leaves. Fry gently for 2-3 minutes. Drain the rice thoroughly and add it to the frying pan, stirring to coat in the spice mixture.
Season the prawns with a little salt and stir in the coriander. Serve with the rice.

Mango, Coconut and Vegetable Curry

Use your favourite curry pastes for this recipe it works well with Thai or Indian spiced curry pastes.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 4

  • 1 tbsp vegetable oil
  • 4 tbsp Korma curry paste (1/2 the amount if using Thai curry paste)
  • 400ml/14fl oz Rubicon Mango Juice Drink
  • 2 large red skinned (pink fleshed) sweet potato, about 800g/1lb 12oz, peeled and cut into chunks
  • 250ml carton coconut cream
  • 1 tsp cornflour
  • 200g pack baby sweetcorn and mangetout
  • 1 Alfonso mango, stone removed, peeled and sliced

1 Heat the oil in a large deep saucepan and fry the curry paste for 1 minute. Stir in the Rubicon Mango Juice Drink and sweet potato, bring to the boil, cover and simmer over a low heat for 20 minutes.

2 Mix the coconut cream and cornflour together and stir into the saucepan. Add the vegetables and simmer uncovered for 5 minutes. Season to taste and serve with basmati rice and fresh coriander if liked.

Chef’s tip

Make me with chicken: Omit the sweet potato and replace with 400g/14oz diced chicken. And fry off with the curry paste, then continue as above.
Make me with prawns: Omit the sweet potato add 350g/12oz raw prawns with the coconut milk and simmer until pink. If using cooked prawns these only need to warm through so add 2-3 minutes before the end of the cooking time.

Seared Tuna Steaks with Mango Salsa

With its lively fruity flavours, this mango salsa tastes so good served with seared tuna steaks. You’ll love it!
Serves: 4
Preparation time: 20 minutes
Cooking time: 10 minutes

  • 8 tbsp Rubicon Mango Juice Drink
  • 2 tbsp olive oil
  • 2.5cm (1 inch) piece fresh root ginger, peeled & grated
  • 1 red chilli, deseeded and sliced
  • 2 garlic cloves, thinly sliced
  • 4 x 225g (8oz) fresh tuna steaks
  • 1 Alphonso mango, peeled, pitted and finely chopped
  • 4 spring onions, trimmed an finely chopped
  • ¼ cucumber, finely chopped
  • 1 red pepper, deseeded & finely chopped
  • 1 tbsp chopped fresh coriander, chopped
  • Freshly ground black pepper
  • 15g (1/2oz) butter
  • Coriander sprigs, to garnish

In a shallow non-metallic bowl, mix together 5 tbsp Rubicon Mango Juice Drink with 1 tbsp of olive oil, the ginger, chilli and garlic. Add the tuna steaks, turning to coat. Cover and leave to marinate for at least 30 minutes.
Meanwhile mix together the remaining 3 tbsp Rubicon Mango Juice Drink with the mango, spring onions, cucumber, red pepper and coriander. Season with black pepper. Cover and chill.
Heat the butter with the remaining 1 tbsp olive oil in a large frying pan. Add the tuna steaks and cook for 2-3 minutes per side, or until done to your liking. Spoon any remaining marinade into the pan and bubble up for 1-2 minutes.
Serve the tuna steaks with the salsa.

Chef’s tip!

Serve the fish with plain boiled rice or new potatoes. Try substituting the tuna for marlin or swordfish steaks.

Tropical Mango and Ginger Jellies

Rubicon Mango Juice Drink is set with slices of mango to make refreshing, sophisticated jellies that taste deliciously fruity and light
Serves: 4
Preparation time: 20 minutes
Setting time: 2-3 hours

  • 1 sachet powdered gelatine
  • 500ml Rubicon Mango Juice Drink
  • 1 Alphonso mango, peeled, pitted and thinly sliced
  • 20g stem ginger in syrup, finely sliced, plus 3 tbsp syrup from the jar
  • Mint leaves, to decorate

Put 50ml boiling water into a measuring jug and let it cool for a few moments. Sprinkle in the powdered gelatine and stir to dispense. Allow a few minutes for the gelatine to dissolve to a clear liquid.
Share the mango slices between 4 serving glasses. Add a few slices of stem ginger to each glass.
Add the ginger syrup to the cooled gelatine liquid, then stir in the Rubicon Mango Juice Drink. Share the mixture between the glasses and transfer to the fridge to set for 2-3 hours.
When set and ready to serve, decorate the jellies with mint leaves.

Chef’s tip!

Add some sliced Papaya to the jellies for an added exotic twist