Jerk Shrimp with Mango Salsa

View my step-by-step video





People often ask me where I get my ideas and inspirations for recipes. Some literally come out of nowhere and I have to quickly capture the idea on my phone or it’s lost forever, other inspirations come from anywhere, a cooking video, a picture, a TV show or en event. I don’t even have to have a recipe, I will try it different ways till I’m happy with it. The inspiration for this particular recipe came from an event I attended hosted by my YouTube Channel network Kin Community. They literally had the best catering I have seen in a long time and the app that caught my eye was something similar to what I am preparing today. They didn’t use jerk, that was just my preference as I thought it made a stellar compliment to the Mango salsa. It also helps that I could use my killer Jerk marinade again!

If you’re looking for a perfect app for your next summer soiree this Jerk Shrimp Skewer with Mango Salsa is going to spice up your party. I love anything Jerk, and here is one quick appetizer that you can throw together with minimum effort. Larger Shrimp work better in this recipe and I love to use beautiful Tiger Shrimp. These Shrimp are going to be dunked in some sweet, salty, tangy and salty Jerk marinade. You can find Jerk marinade at pretty much any grocery store these days but if you want something spectacular, try making it yourself. It may seem like a daunting task because there are so many ingredients, but the taste is so superior that once you try a homemade recipe, you would never want the store bought kind.

Follow the simple recipe below to make a stunning appetizer and also watch my step-by-step video.

Jerk Shrimp with Mango Salsa


  • 1 lb Tiger Shrimp
  • 3 tbsps Jerk sauce -
  • 1 cup diced Mango
  • 3 tbsp red Onion
  • 1 - 2 tbsps chopped Coriander
  • Juice of 1/2 Lime
  • Salt to taste
  • Thyme leaves to garnish


  1. Marinate the Shrimp for 1/2 hr
  2. BBQ the Shrimp
  3. Combine the Mango, Onion, Coriander,Lime juice & salt
  4. Skewer each Shrimp individually
  5. Top with Mango Salsa

Mango Kulfi

View my step by step video

MangoKulfi_HNTI haven’t met anyone that doesn’t love Mangoes. In India Mango season is celebrated and the abundance of the fruit is everywhere in every form – Mango desserts, custards, lassies and of course Kulfis – India’s answer to the perfect un churned ice-cream.
This may have originated in India but has gained popularity all over the world. I’ve made this recipe many many times investing in Kulfi moulds to a large batch in advance for a party and then simply throw it into a bag to serve later. If you don’t have a Kulfi mould, have no fear, this also works set in a popsicle mould, a cake pan or even tupperware. This is my shortcut version, I’m using whipped cream to get that creamy consistency and there is no cooking involved as well. You need to make sure that your equipment and ingredients are chilled so you don’t drop the temperature of the ice-cream.
Mango Kulfi


  • 200 ml whipping cream
  • 200 ml Canned Mango puree
  • 1/4 cup sugar
  • 370 ml can Evaporated milk


  1. In a chilled mixing bowl, whisk the cream till thick and fluffy and add the mango puree at intervals
  2. Add the sugar to taste
  3. Remove and scrape into another chilled bowl and refrigerate
  4. In the same mixing bowl, whisk the Evaporated milk
  5. Fold the cream into the Evaporated milk
  6. Pour into moulds and cover with a square of foil with a slit in it
  7. Freeze for a half hour till semi set
  8. Remove and add the sticks through the slits
  9. Freeze for a few more hours or overnight till fully frozen
  10. Remove from mould and serve