Sweet or savoury, you gotta go mango
As we reported last week, the mango season is now in full swing, so for the next few months we can all indulge in the abundance of richly sweet, buttery mangoes to our hearts’ content. But it’s not just about taste – mangoes offer lots of nutritional benefits, too.
While nothing can really surpass the simple pleasure of eating a fresh mango on its own, there are also plenty of ways you can use mangoes in the kitchen. Try these recipes courtesy of Australian Mangoes – one savoury and one sweet. Both recipes will showcase how a dash of chilli can add more complexity to the sweetness of mango, while the addition of lime juice pulls it all together for a delightfully sweet, tangy and spicy experience.
Fish tacos with fresh mango salsa
For the fish
600g flathead fillets
1 lime, juiced
1 tbsp extra virgin olive oil
Small handful of coriander, washed, dried and roughly torn
1 tsp of freshly chopped green chilli
Pinch of salt
For the mango salsa
1 ripe mango, skin removed and roughly diced
2 tsp chopped jalapeno chili (or normal chili)
1 handful coriander, washed, dried and roughly chopped
2 tbsp lime juice
1. Combine all of the ingredients in a mixing bowl except the fish and stir to combine. Add the fish into the marinade and allow to sit for at least 20 minutes at room temperature. Once marinated, grill the fish over a high heat on both sides.
2. Once cooked, allow to rest while you prepare the remainder of the ingredients.
3. To make the salsa, combine mango, chilli, coriander and lime juice; stir to combine.
4. To assemble, warm tortillas in a pan over a medium heat. Alternatively, this can be done in the oven by wrapping tortillas in aluminium foil and gently heating until soft and pliable.
Mango paletas – frozen ice pops
3 large mangoes
1 tsp dried chilli flakes
5 limes, juiced
½ cup sweetened condensed milk
1. Cut the cheeks from one mango. Carefully scoop out the flesh and dice. Place into a bowl. Sprinkle over the chilli flakes. Refrigerate until ready to assemble.
2. Peel and chop the flesh from the remaining mangoes. Place into a blender or processor with half a cup of lime juice and sweetened condensed milk. Blend or process until smooth.
3. Spoon the mango lime mixture and diced chilli mango alternately among 10 popsicle moulds. Insert paddle pop sticks and freeze overnight.
Tip: for a child-friendly version, omit the chilli and replace the lime with orange juice.
For loads more mango recipe ideas, head to mangoes.net.au