Mango season: let the merriment begin!

The South African mango harvesting season runs from December to end-April, so you’ll be able to find your favourite mangoes on supermarket shelves right through the summer months.

Such is the love for its unique flavour that the mango made its way seamlessly with the ancient explorers from Asia to the Middle East, Africa and the Americas. Today, they are a popular summer fruit, with perhaps as many as 1 000 varieties worldwide.

South Africa grows 15 varieties of mango, mostly in the subtropical regions of Limpopo, Mpumalanga and KwaZulu-Natal. They are high in vitamins A, C and biotin, as well as the mineral potassium.

VIBRANT VARIETIES

The Tommy Atkins is an early-season mango, and that first bite of its juicy flesh marks the real start of summer. This fruit is medium to large in size, and has thickish orangey-red skins.

The smaller Zill mango also makes an early appearance. Its flesh is beautifully sweet, and its skin is greenish-yellow and red.

The Peach and Sabre varieties come next. Both are fibrous, which means they’re good for making purées, and their skins are yellow and blushing red.

In mid-season, from about February onwards, you’ll find Sensation (small and oval, firm and stringless, with a delightful green and purple colouring) and the famous yellowand-red Heidi mangoes, which are medium to large, heart-shaped fruit.

Remember not to get hung up on the colour of a mango’s skin when it comes to gauging its ripeness, as there are a couple of varieties that appear mid-season, namely Kent and Keitt, which remain green or greenishyellow when ripe and ready to eat!

MANY WAYS TO ENJOY MANGOES

What to do with your mango haul this year? Well, eating a cooling mango straight from its skin, with its juice dripping down your arms, is a must! And we can’t think of a meal that mangoes don’t improve. Blitz the fruit and freeze the pulp for the most sensational sorbet. Celebrate the season with a decadent vanilla cake dripping in mango curd ( see page 53) or, better yet, mango ice cream.

Even a cheese platter cries out for this fruit; blue cheese accompanied by fresh mango is pure bliss.

Having a braai? Chicken and lamb go really well with a mangomarinade basting, and you can forgo the usual salad for one comprising charred cauliflower, roasted chickpeas and mango; it’s paradise in a bowl! A spicy, herby mango salsa also can’t be beat for burgers and wraps.

Whether it’s breakfast, lunch, dinner or dessert, it’s mangoes all the way. South African Mango Growers’ Association GOT SOMETHING TO SAY? Send your letters to: farmersweekly@caxton.co. za, or Farmer’s Weekly, PO Box 1797, Pinegowrie 2123, SA. The views and opinions expressed on the letters page do not necessarily reflect those of Farmer’s Weekly or Caxton. Readers’ letters will be published and edited at the sole discretion of Farmer’s Weekly.