Much ado about man­goes

The Queensland Times - - WEEKEND -

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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