Food and Drink
Posted by Carla Sammut
11. Nov, 2010
What can actually be said about mangoes that can go anywhere near their glory? Food of the gods. The sweet, golden flesh and juice running down your hands as you feast on its innards, grinning on the inside. You lick your arms and hands with unselfconscious abandon. They’re good, really freaking good. But I am preaching to the converted right? Mangoes are just coming into season, so for the next few months gorge my friends, gorge.
A few tips for knowing when a mango is ready:
- The skin turns from green to orange/red
- When pressing the mango gently the flesh gives a little much like squeezing your arm
- Your mango starts to woo you with its delicious smell
Select a firmer, greener mango if you are not ready to eat it straight away. Eat them on their own, throw them into salad, sorbets, fruit crumbles, smoothies the list is endless.
Mango and Mint Coleslaw
2 mangoes, peeled and the flesh sliced thinly
1 small cabbage, sliced thinly
1 red capsicum, sliced thinly
1/2 spanish onion, sliced thinly
1/4 cup thinly sliced fresh mint leaves
1/4 cup toasted cashews, coarsely chopped
6 tablespoons of fresh lime juice
1/4 cup rice vinegar
2 tablespoons olive oil
1 small chilli, sliced thinly
1/2 teaspoon salt
Toss the mango, cabbage, capsicum, onion, mint and cashews in a large salad bowl. In a jar shake up the lime juice, vinegar, olive oil, salt and chilli until well combined. Toss the salad in the dressing and serve. This salad is great with mangoes of all ripeness (except the really ripe).
follow more of Carla’s food-filled shenanigans at www.easyasveganpie.net