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

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

Forget Take a look at cricket scores and desire costs – mango selling prices are the summertime figures to check out. Mango period is set to peak in early December, with some 600,000 trays flooding the current market each individual 7 days, according to the Australian Mango Marketplace Association. Production of the tropical fruit is up 14{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} from final 12 months, with amplified offer translating to falling prices for people.

Mango and beer, together at last in this mango shandy.
Mangoes and beer, with each other at last in this mango shandy. Photograph: Dan Matthews/The Guardian

Kensington Prides, also recognized as Bowens, are characterised by their slight pink blush and solid aroma. They’re the archetypical Australian mango, but the dilemma continues to be: when will this mango shandy grow to be the archetypical Australian tipple? Also on your summer time cocktail record: the mango tango, and a champagne lassi.

Calypsos are prized for their sleek, organization and fibre-much less flesh. They maintain their condition well when sliced or cubed, building them suitable for tropical fruit salads, boozy fruit salads, and the topper to Adam Liaw’s pavlova.

Thomasina Miers’ chilled mango salad in anise-lime syrup, with optional tequila.
Thomasina Miers’ chilled mango salad in anise-lime syrup, with optional tequila. Photograph: Johanna Parkin

It’s heading to be a Honey Gold kind of Xmas, with crops from Katherine entering the industry from mid to late December. Their sweet, prosperous flesh holds up in this chilled rice pudding with the heady aromas of pandan and passionfruit. Marginally underripe mangoes work effectively in this paneer and mango salad with tamarind and shallots.

Paneer and mango salad with tamarind and shallots.
Underripe mangoes? They’ll perform perfectly in Meera Sodha’s paneer and mango salad with tamarind and shallots. Photograph: Emma Lee/The Guardian

Imagine environmentally friendly mangoes – the sort best suited for cooking in south and south-east Asian savoury dishes – and you are likely imagining of unripe Nam Dok Thai mangoes. You will most probably discover them in Asian grocers get a several and transform them into Palisa Anderson’s “party dish” of yum mamuang (deep-fried snapper with green mango salad), or this salty, spicy and bitter som dtum from her late mom and doyenne of Thai cookery, Amy Chanta. Past salads, there’s also this Keralan fish curry with mango.

Yum mamuang, deep-fried snapper with green mango salad
Yum mamuang, deep-fried snapper with green mango salad. Photograph: Brett Stevens/Chat Thai

Experience additional like a lazy summer time? Attempt this no-churn mango ice-product, and this no-bake mango, ginger and lime tart. The recipes from our British isles colleagues connect with for tinned mango pulp, but Australians have the luxurious of opting for new. Kensington Prides are the best Australian substitute – they have softer, far more yielding, far more blender-welcoming flesh. They’ll also function very well in Meera Sodha’s mango and cardamom lassi.

And if, for some motive, you’ve remaining your mango to overripen in the fruit bowl, panic not – it is destined for this mango sizzling sauce.