Juicy mangoes pick of the bunch (+recipes)

Mango and crab stack.

For me, mangoes conjure up sensual, tropical temptations - juicy deliciousness with an exotic aroma. So, when in Darwin last year, I discovered a mango plantation sporting 56,000 trees, it was my idea of heaven. Had I waited for a month I could have experienced the hard, dirty work of picking mangoes - you can eat as many as you like and still get paid.

We enjoyed a day tour from Darwin to Kakadu National Park travelling with AAT Kings. The guides, with their laconic Aussie humour, ensured we benefited from their local knowledge, much of which you would never find in a guidebook. At one stage the road ran beside mango plantations and peanut and cashew nut farms.

Along with mud crabs, barramundi and crocodiles, this diverse food range makes for interesting tropical cuisine. Judging by their size and speed, the saltwater crocs were very likely to enjoy sightseers. However, given a safe return, croc steaks and burgers are readily available in Darwin. Or if you're not game then try a barramundi burger from Hungry Jacks.

Mud crab is another delicacy on Darwin menus. The popular Crustaceans on the Wharf restaurant serves crab with assorted Asian flavours as well as crocodile skewers.

Hanuman restaurant owner and local celebrity Jimmy Shu capitalises on his distinct combination of hybrid Thai cuisine, which includes mud crab and pearl meat.

However, it was the mangoes that really made my taste buds tingle. Mango with prawns or crab in salads; as nectar in summer cocktails; barbecued with chicken; mango salsa; and in icecream with coulis, nuts and crushed meringues. Delicious!

Mango nutrition

200g of ripe mango provides up to three times the recommended daily intake of vitamins A and C.
They are also a rich source of fibre and potassium, and have a low GI.
100g mango contains only 248kj (60 calories).

Mango Hedgehog

Using a shark knife, remove the mango cheeks one at a time by slicing from the top to the base close to the stone. Score the flesh four or five times vertically down each cheek.
Then cut four or five lines at right angles to form a criss-cross pattern. Take care not to cut through the skin.

Holding the cheeks firmly, turn inside out. Eat straight from the skin. The cubes can also be sliced off and used in drinks, salads and desserts.

Recipes

MANGO & CRAB STACK

If fresh crab meat is unavailable, use frozen or canned. Metal rings for making stacks are available at kitchen stores.

Dressing: 3 tbsp lemon juice

6 tbsp extra virgin olive oil

Flaky salt and freshly ground pepper to taste

Stack: 300g crab meat or 2 x 170g cans crab meat, drained

1/2 cup finely diced peeled and seeded cucumber

1/2-1 tsp finely diced chilli

20 each: coriander leaves, mint leaves, sliced

2-3 tbsp mayonnaise

1 ripe mango, stoned, peeled and thinly sliced

Baby salad leaves

Whisk dressing ingredients together until smooth.

Remove any shell from the crab. Place in a bowl and combine with cucumber, chilli, herbs and enough mayo to combine. Divide into six portions. Place a deep metal ring on a serving plate. Place 1/4 of the mango at the base of the mould. You may have to trim it to fit. Drizzle with a little dressing. Top with crab mixture.

Toss salad leaves with a little dressing and place a few leaves on top. Remove ring and repeat to make 4 servings. Drizzle a little dressing around each stack. Serves 4.

CROCODILE SLICE

125g butter

3/4 cup maple syrup

1/2 cup each: firmly packed brown sugar, crunchy peanut butter

2 & 3/4 cups rolled oats

3/4 cup each: chopped dried mangoes or apricots, chopped walnuts, chopped roasted peanuts, desiccated coconut

1/2 cup pumpkin seeds

100g white chocolate, melted

Line a 30cm x 20cm slice pan with baking paper.

Melt together butter, maple syrup, brown sugar and peanut butter. Add to combined dry ingredients in a bowl. Mix well. Press into prepared pan. Chill.

Cut into bars. Pipe or drizzle the white chocolate over the bars in a zigzag fashion to resemble teeth.

Makes about 20 slices.

CAJUN FISH WITH MANGO SALAD

4 skinned, boned thick white fish fillets, about 200g each

2 tbsp canola oil

2-3 tbsp Cajun spice mix

4 cups mesclun

2 ripe mangoes, halved, stoned, peeled and sliced

1 avocado, diced

2 spring onions, sliced

1/2 cup vinaigrette

Brush fish fillets with oil. Dust with Cajun spice mix and press in. Grill or barbecue for about 3 minutes each side or until cooked. Combine mesclun, mangoes, avocado and spring onions in a bowl.

Drizzle with a little dressing then pile on 4 serving plates. Top with fish. Serves 4.

MANGO ICECREAM

2 x 425g cans mangoes in light syrup, drained

1/2 a 395g can sweetened condensed milk

1 cup cream

1-2 tbsp lemon juice

Place drained mangoes in a food processor. Add remaining ingredients and process until smooth.

Place in an icecream maker and freeze according to instructions in guide book, or freeze in a covered container until almost solid. Beat, then return to freezer until solid. Remove about 10 minutes before serving. Serves 6-8.