A lot of things have changed this year, but if there’s one thing we could always look forward to, it was biting into the first juicy mango of the season – and the time has finally come!
After months of anticipation, Australia’s favourite fruit is in full supply. Aussies are expected to indulge in close to 200 million mangoes throughout this 2020/2021 season, with weekly harvests of over 400,000 trays expected at the end of this month.
“There’s no doubt 2020 has been a difficult year for all, but the good news is it hasn’t affected our produce,” says Robert Gray, CEO of Australian Mangoes. “Thanks to perfect warmer weather, our preliminary tests indicate that Australians can expect an incredibly flavoursome season. Our hardworking growers are delivering that iconic sweet mango taste that everyone knows and loves.”
So, where can you sink your teeth into a juicy mango? We recommend hitting up your local farmers’ market to directly support growers, but you can also always find them at the grocery store or your nearest fruit barn.
Once you get your hands on a tray of mangoes (because really, you can’t buy just one!) you’ll want to get creative in the kitchen to make the most of the season. Here are three of our favourite mango recipes by none other than Georgia Harding of Well Nourished.
Asian Mango Salad
Prep: 15 minutes. Total time: 15 minutes. Serves: 4.
This delicious, zesty Asian Mango Salad is one of my favourites. It’s bursting with flavour and so very nourishing.
- 1 mango/s (green or regular), julienned
- 1 red capsicum/s -thinly sliced
- 1 red onion/s -small or a bunch of spring onions, finely sliced
- 1 wombok cabbage -or Asian style cabbage, finely shredded
- 1 bunch fresh mint leaves -or Vietnamese mint, leaves picked
- 1 bunch fresh coriander leaves -leaves picked
- 75 g raw cashew nuts (1 cup) lightly toasted
- 2 kaffir lime leaves -thinly sliced (optional)
- 1 red chilli/s -sliced (optional)
- 2 tbsp fried shallots -to finish
- 1 lime/s -juice and zest
- 2 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 1-2 tbsp rice malt syrup (or the sweetener of your choice)
- Simply combine all of the salad ingredients in a salad bowl.
- Combine all of the dressing ingredients well (shaking together in a little jar is easiest)- taste it and make sure you are happy with the balance between the sweet / salty / sour flavours. If it is too sour you may like to add a little more fish sauce (saltiness) or sweetener.
- Dress and toss the salad just prior to serving.
- Garnish with the shallots/ optional chilli.
Healthy Mango Lassi
Prep: five minutes. Total time: five minutes. Serves: 2.
My take on a traditional Indian Lassi, this Healthy Mango Lassi is both nourishing and delicious. Check out the variations to make it into a chia pudding or ice-blocks.
- 2 mango/s -peeled and flesh removed (see note below for using frozen mango)
- 250 g full-fat natural yoghurt (1 cup)
- ½ tsp ground turmeric
- ½ tsp ground cardamon
- 1 cup ice
- 1 tbsp rose water (optional)
- In a powerful blender or food processor, puree the mango, yoghurt and spices until smooth.
- Add the ice and puree again until it is crushed.
- Serve immediately. You can also freeze into popsicle moulds for a delicious ice-block.
Mango, Lime and Coconut Ice Blocks
Prep: five minutes. Total time: five minutes. Serves: 6 ice blocks.
Complete with a small serve of cauliflower, these creamy Mango, Lime and Coconut ice-blocks are as nourishing as they are delicious.
- 2 mango/s -flesh
- 1 lime/s -juice and zest
- 125 ml canned coconut milk (½ cup) preferably full-fat (I used Ayam brand)
- ½ cup cauliflower -raw florets, roughly chopped
- ¼ tsp ground turmeric
- 1 tsp vanilla -powder, extract or essence
- 1-2 tbsp rice malt syrup, honey or maple syrup – optional
- Place all of your ingredients into a high speed blender and process until smooth and creamy.
- Taste and adjust the sweetener to suit (keep in mind it will taste better frozen). The amount of sweetener you need will depends upon how ripe the mangos are (mangos become sweeter the riper they are). I like a slight tang from the lime.
- Pour into ice block moulds and freeze until solid (several hours).