Meals with Mango

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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.

Dinner – Bean Tacos

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There is no real recipe for dinner tonight.  We had tacos and salad.  Sometime I fill the tacos with spicy beef mince or shredded chicken.  Tonight was a vegetarian version with refried beans.  I make these from scratch in the slow cooker using dried beans.  It is a very economical recipe and freezes exceptionally well.

I simply heated the taco shells, half filled them with the hot bean mixture and topped it with grated cheese.  You can use whatever salad you have available but this is what I had.  Lettuce, cherry tomatoes and peach/capsicum salsa and some fried mushrooms.

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The peach and capsicum salsa was a new and successful recipe tonight.  Although most people regard tomatoes as the base of salsa, it can really be almost any combination of finely chopped fruits and vegetables.  I have used avocado, tomato, corn, mango, capsicum and red onion at various times.  I usually add a squeeze of lime juice or lemon if that is all I have and a pinch of chilli powder.  While this will horrify the purists, we really enjoy it.  Tonight I chopped a small peach and a piece of capsicum then added lemon juice and chilli powder.

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The other thing I wanted to show you was my salad spinner.  I am not a great fan of single purpose gadgets but this is definitely worthwhile.  I bought it from Aldi for $6.95 after seeing my sister use one.

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Being able to dry off the lettuce quickly means that I can pack it all into a lidded container where it will keep for at least 7-10 days.  If the lettuce is wet when it is stored it will quickly begin to go slimy.  This is important when you are preparing food for just two of you as it can easily take that long to use a full lettuce.

Foodie Friday – No Recipe Needed

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What do you understand by the term ‘salsa’?  Is it the spicy tomato mush in a jar or finely diced fresh ingredients?

Here is the definition from the font of all knowledge, Wikipedia.

“Salsa is the Spanish term for sauce, and in English-speaking countries usually refers to the often tomato-based, hot sauces typical of Mexican cuisine, particularly those used as dips.”

When I had an abundance of fresh mangoes a few weeks ago, I found a recipe on the internet for mango salsa.  It included diced mango, red onion, coriander and lime juice.  As usual, I improvised and used mango, brown onion, parsley and lemon juice!  It was delicious served with grilled salmon and vegetables.


Many of our home-grown fruit and vegetables lend themselves to a salsa-style preparation.  I have made several combinations using tomatoes, avocadoes, corn and mango as the bases.  Salsa is a great accompaniment to fish, chicken or barbecued meats.

Last night I made a corn and tomato salsa which helped to turn a couple of humble grilled sausages into a special meal.

Corn & Tomato salsa

The ingredients were frozen corn kernels, cherry tomatoes, parsley, onion, lemon juice, black pepper and chilli powder.  The quantities are whatever you have but only a small amount of finely diced onion and a pinch of chilli powder are required.

What do you think?