What does January mean to you? The start of a new year, filled with endless opportunities? It means that and so much more to me. Its the middle of Summer here is Australia and we are blessed with hot Summer days filled with fun and laughter in the sun followed by BBQ’s on warm balmy nights. And the ingredient that wraps all that up into one mouthful is…….(Drum Roll)……. MANGOES!
One of the great things about mangoes are that although they are great in sweet dishes, or on their own, they are also fantastic in savoury dishes especially seafood such as prawns! I love my grilled on a BBQ served with ice cream, the charred flavour matched with its natural sweetness is a flavour combination worth waiting all year for. There are many varieties of mango to choose from but I like to keep things easy for myself and put them in two groups: Sweet and Green. Your sweet Mango is what most of us associate with Summer and dessert they are golden in colour and deliciously sweet and juicy. Then you have your Green Mango, often shredded in Thai salads and eaten as a savoury ingredient. Both are very different to each yet equally tasty!
When buying Mango look for…
The best technique to use when buying a mango is to use your nose! They should have a fragrant of tropical fruit and give a little when pressed. Green Mangoes on the other hand won’t smell like anything and will be very firm to the touch.
How to cook it…
Mangoes are easy to prepare and don’t require ANY cooking at all. My favourite way to eat them is to slice the ‘cheeks’ off and then slice a diamond pattern into the fleshing making sure that I don’t cut through the skin, pop it inside and Hey Presto you have a delicious treat! Green mangoes on the other hand need to be grated or very thinly sliced and often used in salads with either prawns or chicken and other tasty veggies.
I’m so excited to share with you my love for all things Mangoes! And who knows you may learn a thing or two about this divine ingredient that you never knew before.