Oh how I love the fragrant sweetness, soft and succulent flesh and the satisfyingly intense flavour of mangoes! This brightly-coloured tropical treasure is rich in fiber, an antioxidant powerhouse and a natural aphrodisiac!
Grown in many tropical regions – from India, Pakistan to Thailand and Philippines, mangoes come in a wide variety of shapes, sizes and colours. These can be round, oval or egg-shaped in yellow, green or red-purple coloured skin with yellow or orange flesh. Rich in vitamins A, C and E – mangoes are good for the eyes, skin and boosts action in the bedroom! What’s not to love? This versatile fruit has taken centre stage with well-loved desserts like mango lassi and mango sticky rice. We’ve gathered four must-try mango recipes you can whip up at home!
Before you begin, here are some mango selection and preparation tips:
- Thin-skinned mangoes – use unripe ones for chutneys or best eaten raw.
- Thick-skinned mangoes – are better for salsas or chopped into fruit salads.
- Best kept at room temperature, rather than chilled for optimum flavour.
- How to cut a mango: The trick is to work around the large, flat seed – slice off the ‘cheeks’, make long cuts lengthwise and then repeat with perpendicular cuts to form cubes.
Credit: Cookie and Kate
This easy-to-make, colourful salsa is bursting with flavours – sweet, spicy and simply delicious! Round up this few ingredients and you’re ready to go – three ripe mangoes, a red capsicum, half an onion, fresh cilantro leaves, a large lime and seasalt to taste. Dice the mangoes and chop the capsicum, onion and cilantro leaves and combine them all in a large bowl. Drizzle them with lime juice and mix well. Add seasalt to taste (optional). Let it rest for 10 minutes or longer to bring out the flavour. Serve with wholegrain chips, crackers, tacos or wraps, as a salad or as a zesty side to your grilled salmon or chicken fillet.
DIY Dried Mango
Love dried mangoes? Now, you can enjoy this chewy treat at home and shave off calories from the sugar-added store-bought ones. Simply slice two ripe mangoes thinly, put them in the oven to bake for two to three hours (longer if you want mango chips!) and turn them over every 30 minutes until they are dry. Enjoy these preservative-free yummies within a few days.
Credit: Cookie and Kate
Mango Frozen Yoghurt
For a lovely, all-natural frozen treat, try this mango froyo. Put two cups of chopped ripe mangoes, 1 ½ cups of greek yoghurt, two tablespoons of agave nectar and a tablespoon of fresh lime juice into a food processor and blend until creamy. Scrape down the sides to ensure there are no lumps left. Grate ginger or lime over and stir it in. You can also choose to eat it like a soft serve or transfer to an airtight freezable container and leave to freeze overnight.
Credit: Minimalist Baker
This non-alcoholic margarita is superbly refreshing, subtly spiced and absolutely delicious! Whip it up in just under 10 minutes. All you need is a ripe mango (cubed), a cup of freshly squeezed orange juice, two tablespoons of fresh lime juice and for the chili salt rim, a lime wedge and a teaspoon of chili powder with a pinch of sea salt. Blend all the margarita ingredients till smooth and creamy. Rim the edge of with lime wedge and immediately dip the glass in the chili-salt mixture. Enjoy the margarita on the rocks or blend in a handful of ice cubes for a frozen treat!
For a lusciously satisfying breakfast, add mangoes to your breakfast bowl or smoothies, or try our no-bake, raw mango cheesecake for your next homemade dessert!