We’ve all done it: driving in the summer sun, spotting a sign saying “MANGOES HERE”, and promptly turning into a deserted dirt road or rest stop to buy all the golden trays a car boot and seat can fit. But no matter how much you love the rich, honeyed tones of this quintessential summer fruit, there’s always a moment with the last mango in the tray where you go, “what else am I going to do with this?” Here’s our helpful guide on what you can do with one juicy package. But first... how to peel it?
This recipe uses a mango in the marinade, that does double duty as a dipping sauce! A great way to add a soft sweetness to your savoury barbecues.
Source: Watts on the Grill
The full recipe uses 3 mangoes, but we also love making up mini single-serve tarts with our last mango! If you can’t be bothered shaping a tart base, bake the pastry mixture in a flat sheet, then crumble it up to scatter on your mango/pastry cream mixture. Deconstructed mango pecan tart: we won’t tell!
Chardonnay mango tart Source: Pati's Mexican Table
This refreshing salad only needs half a mango for a hint of sweetness, but we think that in this case, the more the better! Finely slice up the whole mango, and toss it through for an extra luscious foil to the crispy barramundi.
Source: Outback Gourmet
Make taco night even more fun this summer with a "torch your own salmon" taco party, starring a quirky combination of East meets South-of-the-border flavours. All you need is a brûlée torch, a few corn tortillas and this wonderfully simple mango salsa to serve. It's simple, fast food that’s fun and tastes great.
Here, mango gets paired with tamarind and shrimp paste to create a rich sambal that coats the crab. If crabs aren’t in season, we highly recommend using the sambal to cook up some prawns, instead!
The West African republic of Guinea’s food culture has been heavily influenced by its colonial past, and this dark, caramelised fruit tart – flavoured with rum and vanilla, and cousin to that French classic, tarte Tatin – is its embodiment. The full recipe calls for 2 whole mangoes due to the chunky cut, but we find that slicing the mango and banana a little more thinly still ensures coverage of the pan and a full coating of the gorgeously dark caramel!
Source: Brett Stevens
This colourful, flavourful recipe from South America is a must-try this summer. Chargrilled corn, lima beans and fresh mango make up the salad, which is topped off with a chilli kick and zesty dressing. And to save time, you can always use canned beans. Make this cozy 2-person serve by using just 1 mango and quartering the rest of the recipe!
BONUS
Source: John Laurie & Brett Stevens
Summer popsicles Source: Bondi Harvest
