Name: Oysters with mango and chilli
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 12 oysters, on the half shell; 1/2 firm small mango (150g), chopped finely; 1 fresh small red thai (serrano) chilli, chopped finely; 1 teaspoon lime juice

Ingredients

12 oysters, on the half shell

1/2 firm small mango (150g), chopped finely

1 fresh small red thai (serrano) chilli, chopped finely

1 teaspoon lime juice

Method

1.Remove oysters from shells; wash and dry shells. Return oysters to shells; place, in single layer, on serving platter.

2.Combine remaining ingredients in small bowl; divide mango mixture among oysters.

Rinsing and drying the shells will remove the natural salty oyster juices. You may wish to keep them as this is what gives oysters their distinct taste. Simply scrape between the oyster and the shell with a small knife, which loosens the oyster and makes it easier to eat.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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