Summer is here. Savour the best produce of the season by adding luscious mangoes to your shopping trolley this December.
Isn’t a juicy, sweet mango one of the simple pleasures of summer? As well as being delicious, mangoes are also a good source of calcium and antioxidants such as beta-carotene, vitamins A and C.
In Australia, the most common mango is Kensington Pride or Bowen Special, a large, bright orange mango, often with a red blush. Others are the Calypso, the R2E2 and Honey Gold.
Look for mangoes with a fragrant, tropical fruity scent and tight, brightly-coloured skin. Avoid soft or bruised fruit. Unripe mangoes have no scent and can have an unpleasant chemical taste if eaten raw. Never buy completely green mangoes.
If your mangoes aren’t quite ripe enough, store at room temperature out of the sun for a few days until ripe. Storing them in a paper bag will speed up the process. Once ripe, mangoes will last three days in the crisper of your fridge.
Wash before preparing. Peel the mango with a vegie peeler. Slice off the top and bottom of the mango. Steady the mango while you slice, slice off the cheeks, cut the flesh off the pit carefully. Slice or cube, according to your recipe.
3 ways with mangoes
Make a mango salad. Toss together rocket leaves with 2 chopped mangoes, 1 chopped avocado and fresh mint leaves. Add 200g flaked smoked salmon. Dress with mango juice, olive oil, Dijon mustard and lemon pepper.
Mango yoghurt mousse. To make this fruity dessert, blend 250g reduced-fat ricotta and 1/4 cup icing sugar in a food processor until smooth. Add 3/4 cup low-fat vanilla yoghurt and process again until smooth. Remove and set aside. Process a few pieces of chopped mango, then fold mango purée into ricotta mixture. Spoon into 4 serving dishes. Sprinkle with extra chopped mango. Cover and chill mousse for 1 hour before serving.
Mango chicken skewers. Thread pieces of chopped capsicum, red onion, chicken breast and mango onto skewers. Grill skewers on the barbecue until chicken is cooked.