mmm... mangoes
YOUR MUST-HAVE FRUIT THIS SUMMER
When you think of the fabulously fresh flavours of summer, mango is always first on the list. This tantalising tropical fruit is renowned the world over as the “king of fruits” — a title that purportedly harks back to its popularity among princes of the East centuries ago and the belief that it was the food of the gods in ancient India.
Mangoes originated in India more than 4 000 years ago and have spread throughout the world’s tropical and sub-tropical belt. We’re spoilt for choice when it comes to homegrown mangoes; nine cultivars are grown locally and are available from December well into April, all offering succulent, sweet flesh and a range of vibrant colours.
These include the early season Tommy Atkins, a medium- to large-sized fruit with a thick skin and beautiful sunset orange-red colouring; Zill, a small-tomedium mango with mild, sweet flesh and a greenish-yellow skin with hues of red; and the medium-sized fibre-fleshed Peach and Sabre, with their yellow colouring and red cheeks.
February to April (mid-season) mangoes include Sensation, a small- to medium-sized oval fruit with firm, stringless flesh and greenish-purple colouring; and the sweet, succulent Heidi which is a heart-shaped fruit with hues of red and yellow. Two other mangoes have greenyellow skins — Kent has sweet, juicy and fibreless flesh, while Keitt is an oval-shaped mango with a very slight red blush. The skins of both these cultivars often remain greenish even when they’re ripe and ready to eat — don’t make the mistake of thinking they’re not ripe! Kent is available mid-to-late season, and you’ll find Keitt towards the end of the season.
That means you can include marvellous mangoes in all your summer dishes. Why not try chilled mango and roasted red pepper soup for starters, followed by chicken, mango and cashew nut curry for mains, and a zesty mango fool for dessert? Having a braai? The mango, biltong and blue cheese salad is the ultimate accompaniment. And their gorgeous green and red festive colours make mangoes equally at home on the formal or alfresco festive table.
Perfect at the poolside or at a picnic in the park, dressed up in a delicious dish or simply eaten “hedgehog-style” right out of the skin, mangoes are this season’s must-have fruit.
Mango moments are not just for summer. Dried mango, tinned mango, mango atchars, jams, pickles, juices and other mango by-products are on shelves all year long.