Much ado about mangoes
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.