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These juicy orbs of tropical delight are available, so make the most of
them. As you sink your teeth into the luscious orange flesh, rest assured
that you will benefit from all that Mangifera indica has to offer in the
form of nutrition - a good source of dietary fibre and vitamins B6, A and
C - plus low levels of saturated fat, cholesterol and sodium.
Eating a mango au naturel is one of life's great pleasures, but this
versatile fruit of Indian origin also adds a touch of class to sweet and
savoury dishes.
Use it with cos lettuce and avocado and a slightly sweet dressing of olive
oil and a sticky balsamic vinegar, then top with coriander or mint. Terrific
on a hot night.
Make a salad of mignonette lettuce (or oak), avocado and sliced mango, layer
slices of marinated, barbecued chicken or prawns over it, then top with
generous dollops of curry mayonnaise and lime slices. Great for a crowd.
Mango goes well with ginger, lemongrass, cucumber and diced red pepper and
makes a great smoothie and salsa.
Store unripe fruit at room temperature for a few days, then once ripe it can
be stored in the refrigerator for about three days, but not in a plastic
bag. Mangoes freeze really well either sliced, bagged or pureed into ice
cube trays.
To choose a mango, make sure it has the characteristic sweet aroma and that
it gives to gentle pressure at the stem. A handsome tree, it needs a
frost-free climate and, once established, will produce a profusion of white
flowers. Only a small percentage of these set fruit. [SMH]