I like to make the most of seasonal produce. Using what is in season means reduced costs as well as minimal transporting and often there is less packaging.
It is even better when it is grown in your garden or immediate locality. Thanks to the generosity of some neighbours, I currently have access to an abundance of mangoes.
We have been eating them fresh but there are many ways to incorporate them into meals, too. Here are a couple.
The other night I made mango sorbet.
Here is the link to the recipe. I have also added it below with some slight variations to the instructions to suit myself.
3/4 cup (165g) caster sugar
1 1/2 cups water
4 medium mangoes, flesh removed, peeled
1 egg white
Stir the sugar and 1 1/2 cups (375ml) water in a small saucepan over a low heat until dissolved. Increase heat to high and bring to the boil. Cook, without stirring, for 5 minutes. Set aside to cool to room temperature.
Place mango flesh in a food processor and process until smooth. Transfer to a stainless steel bowl and add the cooled syrup. Cover and freeze, stirring with a fork occasionally, for 2 hours.
Use an electric beater to beat the egg white until soft peaks form. Fold into the mango mixture. Freeze for 3 hours, until just frozen. Place in a food processor and process until smooth. Return to the pan and freeze for another 3 hours or until firm.
Tonight I made mango salsa. The ingredients are what I happened to have on hand. You can adjust to suit your own tastes.
1 large mango, finely chopped
2 birdseye chillies, finely chopped
1/2 can corn kernels, drained
Juice of 1 lime
Combine all of the ingredients in a bowl.
I served the salsa with grilled chicken and brown rice. The salsa was an interesting combination of sweet and hot which we like. This may well be too hot for your liking so you could try finely chopped capsicum (bell peppers) instead or just a pinch of chilli powder.