Enjoy the taste of Summer – Mouth Watering Mangoes a Must This Summer
Nothing heralds summer quite like the taste of a sweet, juicy Australian mango. Mouth-watering mangoes are now in-store and offer a myriad of culinary uses.
The Australian way of life makes the most out of our environment. We take advantage of our beautiful beaches, great weather and fantastic fresh produce. There is no better treat in summer than a sweet and juicy mango,” says Bruce ‘Hoppo’ Hopkins, Mango ambassador and Bondi Rescue Lifeguard.
Hoppo says mangoes are the perfect accompaniment to any meal. Enjoy them on their own; diced in a tangy, colourful salsa (and serve with BBQ fish); or toss chunks into crisp, green salads.”
Trevor Dunmall, Industry Development Manager of the Australian Mango Industry Association, says that fruit quality will be excellent this summer.
Good growing conditions have resulted in another great crop this year with quality fruit available all season long,” says Dunmall.
Great tasting Australian mangoes are available now so don’t wait until January to get that summer taste,” he added.
Dunmall says to combine Aussie’s two great loves; barbecues and mangoes, by serving up Chargrilled Mango and Red Capsicum Skewers with Sweet Chilli Dip or Fish with Mango and Tomato Salsa (see recipes below).
It’ll be compliments to the chef with either of those delicious barbecue combinations,” he says.
Chargrilled Mango and Red Capsicum Skewers with Sweet Chilli Dip
Makes 10 skewers
Ingredients
3 mangoes (diced)
1 red onion
2 red capsicums
2 green capsicums
Sauce
sweet chilli sauce
chopped coriander
sesame seeds
Method
Cut all the vegetables into 1.5cm cubes and stick alternately onto skewers.
Chargrill on BBQ until soft and lightly golden and cooked through.
For the Sauce
Combine with chopped corriander and seseame seeds.
Created by Carl Mitaros of Reserve Restaurant.
Fish with Mango and Tomato salsa
Makes 4 serves
Ingredients
2 large mangoes
3 ripe tomatoes, quartered, deseeded
2 ½ tbs olive oil
1cm piece ginger, peeled, grated
2 tbs sweet chilli sauce
2 tbs finely chopped chives
4 white fish fillets, skin removed
garlic bread to serve
Method
Use a large metal spoon to scoop out the flesh from each mango cheek in one piece. Remove skin from the rest of the mango. Slice off flesh. Cut mango flesh into 2cm cubes. Place into a bowl.
Cut tomato flesh into 2cm cubes. Add to mango. Combine 2 tbs of oil, ginger, sweet chilli sauce, and salt and pepper in a screw-top jar. Shake well to combine. Pour over mango mixture. Stir gently to combine. Cover. Stand at room temperature for 10 mins.
Brush fish fillets with remaining 2 tsps of oil. Season with salt and pepper. Preheat a barbecue plate on medium-high heat. Cook fish for 2 mins on each side or until cooked through.
Stir chives through salsa. Place fish onto serving plates. Spoon over salsa. Serve with garlic bread.
Developed by Janelle Bloom for November 2004 edition of Super Food Ideas.
How to buy & store
Look for fruit that is well coloured and heavy for its size with a sweet aroma. Ripen at room temperature out of direct sunlight for up to three days. Once ripe, eat immediately or store in the fridge.
-ENDS-
For further information or images, please contact Samantha Goodman or Laura Cario at IMPACT Communications on 02 9519 5411 or samantha@impactcommuniactions.com.au/ laura@impactcommunications.com.au.
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