Breakfast (or dessert):
Mango and passion fruit yogurt pots
Blitz 1 chopped mango in a blender with 2 tbsp Yeo Valley Organic Natural Yogurt, 1 tsp Monin Passion Fruit Syrup and a drizzle of spinneysFOOD Honey. Fill glasses one-quarter full with the mango mix, then add a layer of yogurt. Continue to layer.
Lunch (or side salad):
Crispy cannellini, mango, feta and spinach salad
Fry spinneysFOOD Cannellini Beans and 1 tsp ground sumac until crisp. Tip into a bowl and stir in 1 chopped mango and 100g crumbled feta. Arrange spinneysFOOD Baby Spinach on a plate and top with the cannellini bean mix.
Jerk chicken kebabs with mango salsa
Cook spinneysFOOD Jamaican Jerk Chicken Kebabs according to pack instructions. Mix together chopped spinneysFOOD Coriander, diced mango and sliced spring onions. Season and dress with the zest and juice of 1 lime. Serve with the kebabs.
Sourcing the best fruit from trusted suppliers is something we take seriously – here Paul Morgan, Spinneys’ fruit and vegetable category manager, talks about our mangoes in store and where they come from:
“In India, the majority of fruit and vegetable farming is controlled by thousands of small holding farmers, with few regulations regarding pesticide use or social and economic issues. After making our commitment to Global GAP, it was our responsibility to improve our sourcing and to work directly with growers to improve traceability. In April 2016, I visited Agrocel in Gujurat – our source of kesar mangoes and, later in the year, fresh dates – and was very impressed with the level of operation and infrastructure I found.”
Learn more about Agrocel here.