Saturday, January 16, 2010


Mango (Mangifera Indica)

Mangoes originate from Malaysia and India and were introduced into Australia in the 1800s. They are amongst the most delicious and luxurious of all tropical fruits.

Buying/storage: Colour is not necessarily an indication of ripeness, some remain green when ripe. Select fruit free from blemishes and with no black marks on the skin as this is an indication the fruit is overripe. The best test of a mango is its aroma, which should be highly perfumed when ripe. The fruit, when pressed, should also give a little. Unripe mangoes will ripen at room temperature. Ripe mangoes can be refrigerated for one week and the pulp can be frozen.

Prepare: A popular way to eat the fruit is by cubing it. To do this, first, slice each side of the mango along the seed to give two halves. Then hold one portion of the mango with the peel side down. Score the fruit down to the peel in a tic-tac-toe fashion. With both hands, bend the peel backwards. Cut the cubes along the peel to remove from the skin or simply eat.

Serve: Mangoes can also be added to fruit salads, pureed to make sorbets, dried, and ice-cream, served with cured meats, such as prosciutto and used in spicy dishes and curries. Green varieties can be used to make chutney and can be baked or stewed with chicken or meat dishes. Also great in salads and Asian recipes. Mango flesh can be frozen and dried, both make welcome out of season treats.

Variety: Kensington Pride (Bowen), R2E2, Choko, Nand, Keitt, Brooks, Palmer, Kent, Irwin, Haden, Nam Doc Mai & Keow Savoey.

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