A ripe mango means that summer is at its peak. Mangoes are good to eat with just about anything.
- As they are with the juice running down your chin.
- Cut into cubes laced with some Country Valley yogurt.
- Made into ice cream.
- In a salad with coriander, basil and mint.
- A salsa with some finely chopped red onion and herbs, and place on top of grilled chicken or fish.
- A fruit salad with passion fruit pulp, papaya, lime juice, lime zest, basil and mint.
A mango with a blush on its cheek is ripe. However, don’t be fooled with a slightly green mango. Feel if they have give.mango as this can also be ready to eat. It is more the feel of a mango. If it has a little give then begin slicing. Always ripen at room temperature – pop on top of pears or apples. Once ripe then into the fridge momentarily until ready to eat.
Smell the mango. A ripe mango smells fruity (sniff at the stem end) the fruit giving a tad when you press it. A light or darker green mango will be ready to eat if it smells ripe. So for mango ripening- don’t judge a mango by its colour.
SPEED RIPENING – You can speed ripen by putting an unripe mango in a brown paper bag with a banana. Ripe mangoes keep longer at 14 to 15 degrees so once tripe into the fridge. Want to keep it for months so you can use on demand? Then peel, chop and freeze a mango in an airtight container, it will keep for 6 months.
IDEA: put into ice cube trays then once frozen into a zip lock bag. An ideal treat for the kids or self when you want something sweet. Also, slice the cheeks off and place freezer paper between them. Freeze them and use them for that summer taste in purees, mocktails, cocktails and smoothies. Lash out and make Mango Icecream made from coconut milk – Recipe below.
Unripe mangoes are an acquired taste and feature in Indian and Thai cuisine. Their sourness works well in a salad or chutney.
Like it Tart tasting? Use your mortar and pestle to crush two red chili peppers and 3 tablespoons of sea or kosher salt. Let the salt and chilli sit together for an hour or so. Use as a dip for slices of unripe mango.
If you are lucky enough to have a glut of mangoes, slice the cheeks off and place freezer paper between them. Freeze them and use them for that summer taste in purees, mocktails, cocktails and smoothies.
- 2 cans coconut milk, full fat
- 1 tsp vanilla essence
- 2 tbs honey
- 1 cup mango, about 3 mangoes
- 2 egg yolks, optional – this thickens it
- Put mango into food processor and pulse. Then add remaining ingredients and pulse. If using an icecream maker put into it and turn for about 30 minutes.
- If making by hand – Place in a metal or plastic dish and put into freezer. Around the 30 minutes, as it starts to freeze at the edges take it out and stir with a spatula or hand mixer. Return to freezer. Repeat process every 30 minutes for about 4 times.
- 3-5 tbs coconut oil (Harvest Hub)
- Curry Paste use Curry Masters Fish Goa, Harvest Hub
- 1 can 600ml coconut milk
- 750g peeled green king prawns
- 2 ripe mangoes, cut into 2cm cubes
- 1 cup coriander leaves, firmly packed
- 2 limes, use one for zest grated and juiced
- To garnish: 1 lime cut onto 4 wedges
- Jasmine Rice
- Heat oil in a pan and fry the paste 2-3 minutes.Add the prawns and coconut milk and cook for 3-4 minutes, or until the prawns are just cooked through. Add the mango and the coriander leaves and cook for a further 2 minutes.
- Serve with steamed jasmine rice and garnish with lime wedges.