Offers
Now £3.15, was £4
£3.15 (£31.50 per kilo)Now £3.15 when you order by 16/06/2026. Offer subject to availability. Maximum 18 promotional items per customer.Product attributes
Vegetarian
Gluten Free
Vegan
Ocado Price Promise
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Product Information
Sourced solely from the Preda Fair Trade Organisation in the Philippines, our Carabao variety mango helps to guarantee a fair price and a better future for our growers and producers.
Features
Original snack explorers, Great taste 2019, Sulphite Free, Discover. Create. Enjoy, 30g of dried fruit equates to one of your five-a-day, Suitable for Vegans
Further description
Sourced solely from the Preda Fair Trade Organisation in the Philippines, our Carabao variety mango helps to guarantee a fair price and a better future for our growers and producers.
Dignity. Self Esteem. Fair Trade.
PREDA.org
Dignity. Self Esteem. Fair Trade.
PREDA.org
Nutritional data
| Typical Values | Per 100g |
|---|---|
| Energy | 1408kJ/332kcal |
| Fat | 0.5g |
| Of which Saturates | 0.2g |
| Carbohydrates | 82.0g |
| Of which Sugars | 65.9g |
| Fibre | 4.5g |
| Protein | 2.2g |
| Salt | <0.01g |
Preparation and Usage
Create
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Package type
Pouch
Other Information
Full Product Name:
Preda fair trade dried mango slices
Storage:
Store in a cool dry place.
Once opened, use within one week.
Preda fair trade dried mango slices
Storage:
Store in a cool dry place.
Once opened, use within one week.
Ingredients
Mango, Trace of Natural Cane Sugar
Allergen Information
May Contain Nuts, May Contain Peanuts, May Contain Sesame, Free From Sulphur Dioxide/Sulphites
Allergy advice: As well as our delicious fruit, our team also prepare Peanuts, Nuts and Sesame Seeds in our roastery.
Allergy advice: As well as our delicious fruit, our team also prepare Peanuts, Nuts and Sesame Seeds in our roastery.
Dietary Information
Suitable for Vegans
Brand
Forest Feast
Brand details
Sourced solely from the Preda Fair Trade Organisation in the Philippines, our Carabao variety mango helps to guarantee a fair price and a better future for our growers and producers.
Manufacturer
Kestrel Foods Ltd.,
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
Return to Address
Kestrel Foods Ltd.,
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
enquiries@forestfeast.com
Unit 8 Carn Drive,
Portadown,
Co. Armagh,
BT63 5WJ.
enquiries@forestfeast.com
Recipes
Create
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Chicken & Mango Buddha Bowl
Cut 2 large chicken fillets into strips, season & pan fry in a little olive oil. Add 80g of chopped Preda Mango, the juice of 1 lime & cook for a few more minutes. Arrange 100g of spinach in a large bowl, top with 100g of butternut squash spirals, 50g of shredded red cabbage, 250g of beetroot, some chickpeas and the warm chicken & mango. Mix a crushed garlic clove, 1 diced shallot, 1 tablespoon of mint & coriander, 15g Dijon mustard, 60ml white wine vinegar & 120ml of olive oil. Drizzle over the salad.
Customer reviews
Overall ratings
Average 4.4 out of 5, based on 96 reviews.Breakdown of ratings
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