Sometimes it feels good to step away from heavy dishes for a light, hydrating plate. These courgette noodles with a sweet mango and kiwi sauce bring freshness without ever lacking flavour. A raw, light meal, exactly right for hot days.
Courgette noodles with a mango and kiwi sauce
Share this article
Ingredients
- 2 courgettes, spiralised
- The flesh of 2 to 3 large mangoes
- 4 medium kiwis
- 3 medjool dates
- 2 small dried figs
- A few raw kale leaves
- 1 teaspoon dried herbs (optional)
Method
- Blend the mangoes, the kiwis, the dates and the figs in a powerful blender until the sauce is perfectly smooth.
- Shred the kale into small pieces and toss it with the courgette noodles and the dried herbs.
- Divide between bowls and spoon the fruit sauce over the top.
- Toss well just before eating, so that every strand is coated.
Tip
For a sharper version, add a squeeze of lemon or lime juice to the sauce: it wakes up the mango and balances the sweetness of the dates. If your courgettes release a lot of water, salt them lightly for ten minutes and drain them before saucing.
The full range Organic Fresh Fruit
Enjoy a refreshing and nutritious coconut water thanks to these Thai organic green coconuts, proposed with its machete and STAINLESS STEEL straws, 14 products
FAQ: your questions about courgette noodles and their fruit sauce
How do you prepare spiralised courgette?
Wash it, trim both ends, and run it whole through the spiraliser without peeling: the skin holds the strands together and gives the colour. Firm, straight courgettes work best. Once spiralised, serve them right away, or drain them for ten minutes on a cloth if they release water.
How do you eat raw kale?
First remove the central rib, which is too tough, then shred the leaves finely. The step that changes everything is massaging them for two minutes between your hands with a little oil and lemon: the leaves soften, darken slightly and lose their bitterness. They then pair beautifully with sweet fruit.
How do you pick a good kiwi?
Size has no bearing on flavour. Go by touch: a ripe kiwi gives slightly under gentle thumb pressure without being soft. The skin should be intact, with no brown patches or soft spots. Buy them fairly firm, they will go on ripening quietly on the worktop.
Should kiwis be kept in the fridge?
Only once ripe, to slow things down: they then hold for a good week. While they are still firm, leave them at room temperature, where they will ripen faster next to an apple or a banana. Conversely, keep them away from those fruits if you want to slow the ripening.
Share this article