Much ado about man­goes

Fraser Coast Chronicle - - TASTE -

MAN­GOES are back on the menu, and to mark the start of the Sun­shine State’s favourite fruit sea­son the Bris­bane Mar­kets’ an­nual mango auc­tion is on again.

The Bris­bane Pro­duce Mar­ket An­nual Char­ity Mango Auc­tion will be held on Thursday.

Last year’s event raised al­most $30,000 and Bris­bane Mar­kets chair­man Tony Joseph said the fundrais­ing aim for this year was $1 mil­lion.

Not only is the cov­eted first mango tray and the Mango King or Queen crown up for grabs, but a host of other items will be auc­tioned off in­clud­ing a box­ing glove signed by Jeff Horne, a Bris­bane Roar and Bris­bane Bul­lets VIP ex­pe­ri­ence pack­age, and off-road V8 buggy and hot laps ex­pe­ri­ences with a pro­fes­sional driver.

The auc­tion raises funds for Life Ed­u­ca­tion Queens­land and Di­a­betes Queens­land.

To cel­e­brate the fruity fundraiser, Week­end has also ac­quired a great mango recipe from celebrity chef Matt Golin­ski.

Pineap­ple and co­conut tapi­oca with mango, red pa­paya, peaches and macadamia crum­ble

Serves 4

IN­GRE­DI­ENTS: ◗ 50g tapi­oca pearls ◗ 200g pineap­ple, crushed ◗ 50g light palm su­gar ◗ ¼ vanilla bean, split and scraped ◗ 125g nat­u­ral co­conut yo­gurt ◗ 50g dark palm su­gar ◗ juice ½ lime ◗ 1 mango, diced ◗ 160g diced red pa­paya ◗ 2 peaches, in wedges ◗ hand­ful of mint leaves ◗ 100g plain flour ◗ 50g brown su­gar ◗ 50g un­salted but­ter ◗ 2 tbs rolled oats ◗ 50g raw macadamias, roughly chopped ◗ ½ tsp ground gin­ger

METHOD: Cook the tapi­oca in boil­ing wa­ter for 10 min­utes. Heat the pineap­ple, su­gar and vanilla un­til the su­gar is melted. Drain the tapi­oca and add to the pineap­ple.

Bring to the boil and sim­mer 3 min­utes. Cool and fold in the co­conut yo­gurt.

Sim­mer the palm su­gar and lime juice un­til dis­solved. Cool. Mix gen­tly through the pa­paya, peaches and mint.

Pulse the flour, but­ter and brown su­gar in a food pro­ces­sor. Mix with macadamias, oats and gin­ger in a large mix­ing bowl.

Spread in a thin layer on bak­ing trays and bake at 170C for 10–15 min­utes. Di­vide the tapi­oca mix be­tween four glasses.

Ar­range the fruit on top and sprin­kle with a gen­er­ous spoon­ful of the macadamia crum­ble.

PHOTO: CON­TRIB­UTED

Pineap­ple and co­conut tapi­oca with mango, red pa­paya, peaches and macadamia crum­ble.

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