There are several varieties of mango available in Australia, with Kensington Pride, or Bowen Special, and R2E2 being the most common varieties. Mangoes are generally egg-shaped with soft, golden flesh and yellow skin with an orange-pink blush. R2E2 varieties are larger and more rounded, with yellow-red skin and firm flesh. All varieties have sweet, aromatic flesh and contain a large, flat pit.
Look for mangoes with tight, brightly coloured skin and a tropical scent. Avoid mangoes that are completely green, have black spots or feel mushy when gently pressed.
Store unripe mangoes at room temperature for 2–3 days until ripe (store in a brown paper bag to speed up the ripening process). Once ripe, mangoes can last up to 3 days in the crisper, and should be eaten immediately after slicing.
Fresh mangoes are delicious on their own or in muesli, yoghurt, fruit salads, marinades, smoothies and pancakes. Use them to top pavlovas or bake into muffins, crumbles and cakes.
4 quick ways with mango
Make a tropical salad dressing. In a blender, process 1 peeled, finely diced mango with 1/4 cup rice wine vinegar and 2 tablespoons each olive oil, chopped coriander, lemon and lime juice. Mix in 1 tablespoon each lemon and lime zest and 1 finely diced, seeded red chilli. Store in the fridge for up to a week and shake well before drizzling over salads.
Spice up your barbecue! Marinate 1kg skinless chicken breasts or thighs in 1 tablespoon olive oil, 1 diced garlic clove and 1/2 teaspoon each paprika and cayenne pepper. Grill on the barbecue 6–8 minutes each side. Meanwhile, combine 1 finely diced mango, 1 chopped avocado and 1 finely diced red onion with 1 tablespoon each chopped mint and coriander and the juice of 2 limes. Serve chicken on wholemeal buns with mango salsa, lettuce and sliced tomatoes.
Spoon this mango applesauce over grilled meat or serve with yoghurt for dessert. In a large saucepan, combine 2 peeled, chopped apples and 2 mangoes with 1 cup water, 1 tablespoon each brown sugar and lemon juice and 1 teaspoon vanilla extract. Gently bring to a boil, then reduce heat and simmer for 20 minutes. Once cool, purée mixture (add more water, if needed) and serve.
Give muffins a tropical twist! Combine 2 cups wholemeal flour with 1 tablespoon baking powder and ½ teaspoon salt. Fold in 1 finely chopped, peeled mango, 3/4 cup reduced-fat Greek yoghurt, 1/2 cup lowfat sour cream, 1/2 cup sugar, 1 beaten egg and 2 egg whites. Spoon batter into a lined 12-muffin tin and bake at 160ºC for 20–25 minutes, or until an inserted skewer comes out clean.
Did you know? Fresh mango can be frozen for up to 12 months! Simply slice, lightly sprinkle with sugar and freeze in an airtight container or bag