Enjoy eating mangoes again with these handy tips…
…and some more…
…and if you’re feeling creative, try this:
If, like me, you’ve been practising these tricks and now have a bowl full of mango chunks, here are some awesome ways to use them:
Recipe for smoked chicken and mango salad
Ingredients (Serves: 5-6)
- 3 smoked chicken breasts, cubed
- 1 ripe mango, cubed
- 1 bunch spring onions
- 100g roasted peri-peri cashew nuts
- 50ml creamy mayonnaise
- 175ml peach fruit yoghurt
- Fresh dhania
Method
- Blend the mayonnaise and fruit yoghurt together and set aside.
- Gently combine all the remaining ingredients.
- Pour on the dressing and mix evenly into the salad ingredients.
Hints and tips
To cube a mango, slice off both halves, lengthways from the stalk-end down, to reveal the flat oval pip with a little flesh still attached.
Cut a grid pattern of incisions into the flesh of each half, without cutting through the skin underneath. Using both hands, bend the skin back to expose the cubes (like a hedgehog). Slide the knife blade under these cubes to detach them from the skin. Repeat with the other half.
When mangoes are out of season, use a fresh pineapple instead.
Recipe for avocado and mango salsa
Ingredients(serves 4)
- 1 mango, peeled and diced
- 1 avocado, peeled, pitted and diced
- 1 red chilli, seeds removed and finely chopped
- 1/2 cup roughly chopped
- fresh coriander
- 3 cloves garlic, finely chopped
- 1 teaspoon salt
- juice of ½ lime
- 2 spring onions, chopped
- ½ red onion, finely chopped
- 3 tablespoons olive oil
Method
- In a medium bowl, combine the mango,
- avocado, chilli, coriander and garlic.
- Stir in the salt, lime juice, red onion, and olive oil.
- To blend the flavours, refrigerate for about 30 minutes before serving.
Source: www.spar.co.za
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