Cucumber and creamed mango canapé

Sometimes, I crave the different mangoes, curry powder, and green apples served as a canapé; I was curious to experiment with this dish. In fact, it was surprisingly quite delicious.

The combination is unique, to put it mildly. Sweet mangoes blended with cream cheese and hints of curry make a delicious spread that I can enjoy on its own. Topped with tart, green apples and cucumbers, the canapé brings it all together. This appetiser is light and refreshing and perfect to serve during mango season.

This is my favourite canapé book; it is a small, beautiful cookbook filled with wonderful recipes from a chef who understands the art of composing these perfect bites. The recipes are quite simple but always pop with flavour, and the photographs are stunning (trying to get there myself). If there is one canapé book on your shelf, this should be it.

For more recipes from this amazing cookbook, click here.

Ingredients:

1 mango, peeled and seeds removed

4 tablespoons cream cheese

1 teaspoon Madras curry powder

Salt, to taste

1/4 teaspoon pepper

1 Granny Smith or other green tart apples, thinly sliced

2 cucumbers, peeled and cut into thin circles

2 spring onions, cut into thin circles

Mint

Baguette or other wholegrain bread, sliced and toasted if desired.

Mash the mango into small chunks and mix in with the cream cheese, curry powder, salt and pepper. Taste for spice and salt. The mix should be sweet but have notes from the curry powder to balance the sweetness.

Load a thin layer onto a toast and top with a few scallions, apple slices, cucumber slices and a garnish of mint.

Serve immediately.