Surely Mangoes have to be one of the most divine fruits to enjoy in the Summer months; and here in the Southern Hemisphere they are currently in abundance for one & all to indulge in their deliciousness! In some circles they are known as the"Fruit of the Gods" ! I can personally agree in giving them such accolades, and one for breakfast, is my current treat on these summery days.
I can remember our honeymoon all those years ago when my husband & I collected masses of Mangoes off trees in Fiji and retired to the bath to eat them!
This is how to eat them without being covered in juice dripping off your arms! Cut a slice off either side narrowly missing the seed inside, slice accordingly & flip the piece inside out...Voila!
The best way to buy a Mango is simply use your nose. A ripe fresh Mango should have a fragrant tropical fruity aroma and will give slightly to the touch; do not buy green fruit or very soft bruised fruit, it will not be nice! Mangoes are grown in all States of mainland Australia except one, they have a firm, golden yellow juicy flesh, with a sweet flavour.
Honeygold Mangoes are perhaps my favourite variety, with their firm fibreless flesh making them perfect for salads, smoothies, cakes & deserts; I prefer eating them just on their own as there are no Mango fibres to get stuck between your teeth, which can be the case with some varieties.
Mangoes should not be refrigerated until they are fully ripe, never store them in plastic bags as they need air. They will keep in the refrigerator for a number of days.
You might like to try these Mango Pancakes....the recipe comes to you from Vegan Magic and Magic they are...Yum and thank you!
I took a basic recipe and tweaked it several times to make some very delicious fruit pancakes. If you enjoy mango as much as I do you'll love these ones. They are very easy to make, light and aromatic. The combination of mango and cardamom is widely used in India and gives these pancakes a plus of flavour.
- 1/2 cup whole flour
- 1 generous tsp baking powder (aluminium-free)
- 1/3 tsp baking soda
- 1/4 tsp cardamom powder (or crush the seeds from 2-3 pods)
- 1 tsp unrefined caster sugar
- pinch of salt
- 1/2 cup almond milk
- 1 Tb mild tasting oil of choice
- 5 Tb mango pulp
In a bowl mix the dry ingredients well. Add the milk and mix with a fork or whisk until just combined. Add the oil and lastly the mango pulp. The batter will be quite runny but the pancakes puff up very nicely and get cooked well.
Make them in a non-stick pan on medium heat. If they change colour too fast reduce the heat a little, they should remain golden-brown. Flip them over with a spatula when they are dry around the edges and bubbly on top. Cook for a further few seconds and remove them on a plate.
Serve the pancakes warm with maple syrup, sweet mango cream or mango ice cream.
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