FROZEN mango and yoghurt dessert. Picture: Supplied Summer is winding down and there is still plenty of time to enjoy some late summer produce. There are so many reasons why we love the summer season but fresh fruits and vegetables are at the top of our list. Talk about […]
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Summer is winding down and there is still plenty of time to enjoy some late summer produce.
There are so many reasons why we love the summer season but fresh fruits and vegetables are at the top of our list.
Talk about summer being the perfect season to grab fresh fruits and vegetables, below we take a look at one of the summer’s delicious and juicy fruits – the mango. The South African Mango Growers’ Association says there are quite a few varieties of late-season mangoes to look forward to up until April. The association reveals that Kent, Keitt, Sensation, and Heidi are the end-of-season mangoes you need to keep an eye out for.
“Medium-size Kent mangoes remain green even when ripe and ready to eat, with luscious fibreless fruit to add to fruit salads and morning smoothies. The Keitt has a lovely autumnal apricot blush, while the juicy Sensation combines green, purple, and red for a season-appropriate display of amazing colour. Last on this elite list, Heidi mangoes are heart-shaped, red, and wonderfully sweet,” they say.
So grab your keys, get to the store, load up this juicy treat and make these delicious recipes before they run out.
1 ripe mango, chopped
100g cherry tomatoes, halved
1 red chilli, seeded and finely chopped
2 spring onions, finely chopped
1 tin black beans, drained and rinsed
100g kale leaves, lightly fried until crispy
200g chicken chipolatas, grilled
Juice and zest of 1 lime
4 tbs olive oil
Pinch of sea salt flakes, or to taste
Freshly ground black pepper, to taste
METHOD
Add all the ingredients to a serving bowl and stir to combine and serve.
Chicken and mango coronation salad
Serves: 4
INGREDIENTS
4 tbs olive oil
1 tbs fresh ginger, grated
1 tbs mild or hot curry powder
4 tbs mango chutney
½ cup dried apricots, sliced
1 cup mayonnaise
1 tbs Worcestershire sauce
4 chicken breasts, thinly sliced
Salt and freshly ground black pepper, to taste
1 mango, thinly sliced
1 packet salad leaves
½ cucumber, cut into ribbons
100g flaked almonds, toasted
1 fresh lime, halved to serve
½ cup fresh coriander, chopped
METHOD
In a small frying pan, heat the oil and sauté the ginger and curry powder, stirring until fragrant, for about a minute. Spoon into a mixing bowl and add the chutney, apricots, mayonnaise, and Worcestershire sauce.
Brush the chicken with a little oil and season well. Lightly fry until golden and cooked.
Add the chicken to the chutney mixture and mix well to combine.
Serve the chicken with the mango, salad leaves, cucumber, almonds, lime, and sprinkle with the coriander.
250ml fresh cream
250ml double cream yoghurt
385g condensed milk
½ mango, coarsely chopped
40g sliced almonds, toasted
METHOD
Beat the cream until thick and fluffy, gently fold in the yoghurt, followed by the condensed milk and mango.
Spoon into your desired moulds and freeze until set or overnight.
Unmould onto a serving dish, sprinkle with the almonds and decorate as desired.
