Coronation Potatoes With Mango, Raisins and Almonds

Coronation Potatoes With Mango, Raisins and Almonds


Cut the potatoes into halves or quarters (depending on their size), then place them all in a pan of cold water with a pinch of salt. Bring to the boil and simmer for 18-20 minutes until cooked through, then drain and leave to cool.

Peel and roughly chop the mango. Roughly chop the coriander. Place the coriander, mango, flaked almonds, raisins and 2 tablespoons of desiccated coconut with the potatoes in a large salad bowl.

In a high-speed blender, blend the cashews, lemon juice, spices, water, tamari, salt and pepper, and the rest of the coconut, until smooth.

Stir the sauce through the potatoes before serving.


1kg new potatoes

175g cashews (soaked in water for at least 4 hours then drained)

1 ripe mango

30g fresh coriander

1 lemon juiced

¼ teaspoon of cayenne pepper

8-g flaked almonds

1 ½ tablespoons of tamari

½ teaspoon of cinnamon

180ml of water

5 tablespoons of desiccated coconut

g raisins

1 ½ tablespoons of curry powder

½ tablespoon of garam masala

Salt and pepper