Minute Masterclass: Mangoes

Published on 22 September 2017

Mango season has officially kicked off and to celebrate the arrival of our favourite summer fruit, we take a look at this Aussie icon.

In this Minute Masterclass, you’ll learn everything from how to cut your mangoes like a pro so you’ll minimise that juicy golden waste, how to spot a ripe mango, to types of mangoes and some clever flavour pairings to help you get creative in the kitchen.There are a number of types of mangoes you’ll see at your local grocer, and your location will play a big part in their availability. Generally speaking though, there are two overarching categories of mangoes: yellow and green.

Yellow mangoes (Kensington Pride, Blush, TPP) are your traditional sweet and juicy mango. Great for smoothies, desserts and general breakfast eating, these are a fun snack for the kids simply cheeked, scored and handed over to little paws to be devoured.

Green mangoes on the other hand, should be thought of as more of a savoury ingredient. They have a mild sweet and sour flavour and firm texture that gives them a bit of crunch. They’re a great for Thai and Vietnamese style salads as they work well with the vibrant herbs called for by these dishes.

To use, simply peel the with a vegetable peeler then grate using your standard grater.

Mango variety cheat sheet

  • Blush – Medium sized, round shape, yellow and reddish blush when ripe
  • Kew savoy – Long shape, rich dark green, great in Asian salads
  • Nam Doc Mai – Light green, long shape, great in Asian salads
  • Kensington pride – Sweet, yellow/ green, reddish blush when ripe
  • TPP – Long shape, yellow color when ripe
  • Thai Falan ­– Long shape, large, dark green with bloom

Mango smoothie

About the recipe

No time for breakfast? This mango smoothie recipe is a great way to kick off your day and takes no time at all to prepare. Just throw everything in your blender and away you go.

Ingredients

  • 400g mango cheeks
  • 100ml fresh lime juice
  • 270ml canned coconut milk
  • 1/4 cup (70g) thick greek-style yoghurt
  • 1 cup ice cubes

Method

Combine all ingredients in a blender and process until smooth. Pour into two tall glasses and serve immediately.