Mangos

With the Indian mango season in full bloom (from April to August) now is the time to enjoy these fabulous fruits and take advantage of the lower prices.

Mango trees originated in the foothills of the Himalayas of India and Burma and have been cultivated in that region for at least 4,000 years, providing welcome shade in many a garden.

In Indian cuisine unripe mangoes are used for pickles, chutneys and savoury dishes, whilst the sweeter ripe varieties are used as dessert or breakfast fruits. Asia has an infinite number of mango varieties, each grown according to the needs and tastes of the local population. In North India, for example, at the height of the summer heat, you can buy tiny fibrous mangoes that you squeeze in your hand, then pierce and suck out their refreshing sweet juice.

The majority of Indian mangoes have a delicate skin and a short shelf life. The thin-skinned kesar and alphonso mangoes are best for eating raw , and can be eaten with the skin on.

Thick-skinned mangoes such as Keitt and Kent are shipped in by sea year-round from Puerto Rico, Mexico, Israel, South Africa and Peru.are better for South American-style salsas and European-style puddings.

Mangoes are ripe when they gently give at their stem end. Colour isn't a reliable indication of ripeness because some varieties remain green even when ripe. Try them mixed into a pavlova topping or chopped into fruit salads. If not fully ripe, it's worth letting them ripen on your windowsill to maximise their flavour.

Mango Salsa Salad

2 fresh Alphon Mangos
3 sprigs of fresh Mint
1 red pepper
1 medium red Onion
Salt to taste
1 tsp olive oil
100g local Rocket leaf

Finely chop the red onion, red pepper, and mint.
Dice the mango into 1cm cubes
Add the salt and olive oil and mix together
Lay the rocket as a bed and place the salsa salad on top.
Serve with a piece of our Salmon using our fish marinade.