Escaping the winter chill seems to be top of the agenda come June – with hoards of Kiwis desperate to trade in their merino and gumboots for bikinis and jandals.
If an island holiday is off the cards for you this season, then why not pretend you’re lounging around next
Escapism through food doesn’t need to be overly indulgent, leading to momentary states of bliss but with a side of guilt. This winter, we’ll be getting our mango fix by incorporating the tropical fruit into our favourite recipes and soul-warming drinks.
For the ultimate hot infusion, try Dilmah Tea’s Mango With Turmeric, Ginger and Black Pepper, a blend that leads your senses to exotic islands like Sri Lanka where tea artisans have mastered the synergy between sweet and spicy.
MAKE YOURS MANGO
Availability
As mangoes are imported, they're readily available in New Zealand all year round.
Storage
They keep best when stored at room temperature, so avoid putting them in the fridge as this may affect the ripening process. Only pop them in the fridge when they're fully ripe and ready to eat.
Origin
It's believed that mango originated in Southeast Asia, think India, Burma, Sri Lanka and Pakistan due to the warmer climes and optimum growing conditions there. The mango tree belongs to the same family of plants as poison ivy and poison oak, which may sound a little intimidating but only the leaves are only toxic to cattle – not humans. If you're keen to plant your own mango tree you'll have to be patient – their trees only start bearing fruit after four years.
Nutrition
One half of a mango (144g) is packed with micronutrients, and contains 108% of your recommendation daily intake of Vitamin C, as well as Folate, Vitamin A, Vitamin B6, Vitamin E and Potassium.
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HOW TO ENJOY MANGO IN WINTER
Mango’s tropical flavour and soft texture lends itself perfectly to both savoury and sweet winter recipes.
Try incorporating mango into your next salad. Combine mango with a carbohydrate source like quinoa or rice noodles, and add in shredded chicken, fresh vegetables, dates and cucumber for a flavoursome dish that's as hearty as it is wholesome.
Add a little extra sweetness to a spicy curry by throwing in a few cubes of mango right before serving, or whip up a refreshing salsa to serve alongside teriyaki salmon.
Sweet tooths will love grilled mango served with icecream, or baked into a New York-style cheesecake.
Mango works just as well as cucumber when pickled and made into a relish. Mix it with olive oil and spices for a zesty salad dressing, add it to your guacamole mix (when the price of avocados finally return to an affordable range), or blend it with mayonnaise ingredients for a sweet alternative to the common sandwich spread.
GREEK MANGO PARFAIT RECIPE
Makes 4
Viva recipe editor Angela Casley shares her favourite mango-based breakfast recipe.
“Thick Greek yoghurt is great any time of day. I have been making smoothies with mango and yoghurt but decided it looked beautiful layered in a glass. To eat simply scoop your spoon into the slightly sour yoghurt and sweet mango; there is no need to add sugar. It tastes as good as it looks,” Angela says.
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4 shortbread biscuits, crumbled
4 strawberries, chopped
4 mint sprigs
1. Place the mangoes into a blender reserving 2 tablespoons for garnish. Puree until smooth.
2. Place mango puree and yoghurt into four glasses and top with more mango.
3. Garnish with shortbread, strawberries and mango. Add a sprig of mint to finish.
- For more of Angela's mango recipes, visit Viva.co.nz/food-drink/mango
