EAT, DRINK LOVE MANGO
IF there is one tropical fruit that I could not live without it, it would have to be mango. There is just something so exotic, sensual and erotic about eating a juicy ripe mango. It's the one fruit that I don't care if my hands, mouth and face get covered in its sweet, sticky nectar. And in case you haven't noticed, mango season is in full swing across the country. Fiji exports a range of mango varieties including introduced hybrids and traditional Fiji varieties such as peach, juicy and parrot. Many Fiji exporters also export green mangoes used for pickling in overseas markets. Mango exports from Fiji start in June, with pickling mango without the seed. Eating-mangoes usually start in October and exotic varieties comes on stream in November and December. Roadside and market vendors are filled with this ripened fruit that has long been associated with love, worship and benevolence. So before the bats and birds get to enjoy mango first, it's time to go out and enjoy this most ancient king of fruit.
Health and nutritional benefits
It goes without saying that mango is another one of nature's great medicinal gifts; and when they come into season we are reminded to immediately add them to our diet. One cup of mango contains 100 calories, zero fat and zero cholesterol. One cup of mango will fulfill 12 per cent of your daily fibre requirements. The same serving will also provide 100% of the daily recommended amount of vitamin C, 35 per cent of vitamin A, 20% of folate, 10 % of vitamin B6, and 8% of both vitamin K and potassium. They also provide copper, calcium, and iron, and are rich in the antioxidants beta-carotene and zeaxanthin. With their rich vitamin A content and antioxidants, they may also help to regenerate and restore skin cells, while the vitamin C helps to boost collagen production. Basically, mango is one big handful of delicious medicine that repairs both inside and outside the body. To soften skin, combine the fruit of one mango, one tablespoon of honey, and a half cup of fresh coconut milk in a blender. Rub vigorously on your skin in the bath or shower, and rinse with warm and then cool water. It will leave your skin feeling soft and supple.
Drink a mango
I love mango in many savoury dishes like stir fried pepper beef, duck curry and teriyaki chicken but to truly enjoy its natural flavour, drink it. Slushies, milkshakes, smoothies or juice; all you need is a food processor or blender to puree the mango's deep orange flesh. Whether alcoholic or not, there are plenty of recipes to enjoy the king of fruits as a nectar. It pairs well with both dark and white rum, and when blended with fresh coconut milk becomes an exotic colada. During mango season it's ironic that many market vendors still sell artificial orange juice instead of mixing a more healthy concoction of fresh mango puree, coconut water and mint. Forget homemade lemonade, try mango-ade instead.
Perfect dessert partner
There is no substitution for mango in cheesecakes, mousse or a freshly creamed sponge cake. It's soft texture and natural sweetness is the perfect partner with cream and milks, transforming the fruit into a silky, tropical dessert. Think mango cheesecake, mango lassie, sorbet and creamy icy pops. If you are lucky enough to be blessed with a mango tree that is full of fruit, don't let the fruit go rotten on the ground. Collect as many mangoes as you can, wait for them to ripen then cut into chunks and transfer to the deep freezer. This way, you can enjoy your favourite mango recipes all year round.
How to select and store
Mangoes come in a variety of colours, including yellow, orange, green, and red, but a red hue doesn't necessarily mean it's ripe. To judge ripeness, squeeze gently. A ripe one will have a slight give with fingertip pressure, and will smell sweet at the stem end. An unripe mango has a sour taste and astringent effect on your tongue and lips, so choose carefully if you're planning to eat it the same day. Mangoes that are still a bit green will ripen more quickly if placed in a brown paper bag out of direct sunlight. Otherwise, store at room temperature for a few days. You can also slow down the ripening process by putting them in the fridge, but whole mangoes should not be frozen. You can, however, cut up the ripe ones and combine them with sugar and tequila or vodka to make a refreshing, fruity homemade sorbet. After freezing, restore fresh mangoes to room temperature when you're ready to eat, to get the full natural flavour. Don't let them rot on the ground! Pick them up and save them for another day.