Sweet and Sticky Mango Halloumi
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Sweet and Sticky Mango Halloumi

Sweet and Sticky Mango Halloumi

with Fresh Chilli and Toasted Almonds | Perfect for sharing

This extra special side dish is one to impress friends and family with. Chunks of halloumi are fried in mango chutney to balance the saltiness of the cheese with the sweetness of the mango. Lime zest and chilli flakes offer another layer of delicious flavour, and flaked almonds give the chewy halloumi a crunchy bite.

Allergens:
Milk
Nuts

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time10 minutes
Cooking time15 minutes
DifficultyEasy

Ingredients

serving amount

225 grams

Halloumi

(Contains Milk)

1 unit(s)

Red Chilli

1 unit(s)

Lime

40 grams

Mango Chutney

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

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Nutritional information

Energy (kJ)1939 kJ
Energy (kcal)463 kcal
Fat31.9 g
of which saturates16.9 g
Carbohydrate18.5 g
of which sugars14.4 g
Protein27.2 g
Salt2.73 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Large Frying Pan

Instructions

1

a) Drain the halloumi, pat dry with kitchen paper and slice into 1cm batons.

b) Thinly slice the chilli.

c) Zest and cut the lime into wedges.

2

a) Heat a drizzle of oil in a large frying pan on medium heat. Fry the halloumi until golden, turning frequently, 4-5 mins.

b) Remove the pan from the heat and add the mango chutney, half the sliced chillies, the lime zest and half the toasted flaked almonds. Stir until the halloumi is well coated.

3

a) Add your sticky mango halloumi to a sharing dish. 

b) Sprinkle over the remaining chilli and toasted flaked almonds.

c) Serve with lime wedges for squeezing over.