It takes $2 to mango: 15 recipes for the summer fruit glut | Australian food and drink

Forget Test cricket scores and interest rates – mango prices are the summer numbers to watch. The mango season is expected to peak in early December, with some 600,000 trays flooding the market each week, according to the Australian Mango Industry Association. Production of tropical fruits increased by 14% compared to last year, with the increase in supply resulting in lower prices for consumers.

Mango and beer, finally together in this mango shandy.
Mangoes and beer, finally together in this mango shandy. Photograph: Dan Matthews/The Guardian

Kensington Prides, also known as Bowens, are characterized by their light pink tint and strong aroma. It is the archetypal Australian mango, but the question remains: when will it mango shandy become the archetypal Australian drink? Also on your summer cocktail list: the mango tangoand one champagne lassi.

Calypsos are valued for their smooth, firm, fiber-free flesh. They hold their shape well when sliced ​​or cubed, making them ideal for tropical fruit salads, boozy fruit saladsand Adam Liaw’s topper Pavlova.

Glazed mango salad from Thomasina Miers with anise-lime syrup, with optional tequila.
Glazed mango salad from Thomasina Miers with anise-lime syrup, with optional tequila. Photography: Johanna Parkin

It will be a sort of Honey Gold Christmas, with crops from Katherine hitting the market in mid to late December. Their soft, rich flesh holds up well in this chilled rice pudding with heady aromas of pandan and passion fruit. Slightly unripe mangoes work well in this paneer and mango salad with tamarind and shallots.

Salad of paneer and mango with tamarind and shallots.
Unripe mangoes? They will work well in Meera Sodha’s paneer and mango salad with tamarind and shallots. Photograph: Emma Lee/The Guardian

Think green mangoes — the type best suited to cooking savory South and Southeast Asian dishes — and you’re probably thinking unripe Nam Dok Thai mangoes. You will most likely find them in Asian grocery stores; take a few and turn them into Palisa Anderson’s yum mamuang “party dish” (fried snapper with green mango salad), or this salty, spicy and sour Something from his late mother and doyenne of Thai cuisine, Amy Chanta. Beyond the salads, there is also that Kerala fish curry with mango.

Yum mamuang, fried snapper with green mango salad
Yum mamuang, fried snapper with green mango salad. Photography: Brett Stevens/Cat Thai

Fancy a lazy summer? Try that mango ice cream without churnand that no-bake mango, ginger and lime tart. Our British colleagues’ recipes call for canned mango pulp, but Australians have the luxury of opting for fresh. Kensington Prides are Australia’s best substitute – they have sweeter, more productive and easier to mix flesh. They will also work well in Meera Sodha’s mango and cardamom lassi.

And if for some reason you let your mango overripe in the fruit bowl, never fear, it’s meant for that. mango hot sauce.

source : https://folobooks.com/

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