Nature is a magnificent thing, producing fresh foods that are a treasure to the tastebuds, their golden glory an inspiration for the cook and a wealth of delight for anyone feasting on them, especially in the case of delicious late season mangoes.
The red, yellow, and green hues of fresh mangoes perfectly reflect the fading trail of South Africa’s summer and the coming of a magnificent autumn. In fact, there are quite a few varieties of late-season mangoes to look forward to up until April.
Kent, Keitt, Sensation, and Heidi are the end-of-season mangoes you need to keep an eye out for. Medium-size Kent mangoes remain green even when ripe and ready to eat, with luscious fibreless fruit to add to fruit salads and morning smoothies. The Keitt has a lovely autumnal apricot blush, while the juicy Sensation combines green, purple, and red for a season appropriate display of amazing colour. Last on this elite list, Heidi mangoes are heart-shaped, red, and wonderfully sweet.
As with all mangoes, these varieties are high in vitamins A, C, and biotin, and the mineral potassium. They’re also a source of vitamins B1 and B6 and are free from fat, sodium, and cholesterol.
Embrace their gleaming goodness and unique tropical flavours during this season of change, taking every opportunity to eat outdoors to catch the sweeping beauty of the changing autumn vista while the weather still allows.
Serve Chicken and Mango Coronation Salad, which has a hint of warming curry to ease you into cosy comfort eating, while Mango and Chicken Chipolata Salad with Black Beans is sure to help you feel fuller on those colder days. And, of course, there’s always room for a great tasting dessert-like smooth Frozen Mango and Yoghurt Dessert. Mmmmm…mangoes! They always offer a colourful banquet of luscious flavours.
Mango and chicken chipolata salad with black beans
Serves 4
Preparation time: 30 minutes
Ingredients
- 1 ripe mango, chopped
- 100 g cherry tomatoes, halved
- 1 red chilli, seeded and finely chopped
- 2 spring onions, finely chopped
- 1 tin black beans, drained and rinsed
- 100 g kale leaves, lightly fried until crispy
- 200 g chicken chipolatas, grilled
- Juice and zest of 1 lime
- 4 tablespoons olive oil
- Pinch of sea salt flakes, or to taste
- Freshly ground black pepper, to taste
Method:
Add all the ingredients to a serving bowl and stir to combine and serve.
Chicken and mango coronation salad
Serves 4
Preparation time: 30 minutes
Ingredients
- 4 tablespoons olive oil
- 1 tablespoon fresh ginger, grated
- 1 tablespoon mild or hot curry powder
- 4 tablespoons mango chutney
- ½ cup dried apricots, sliced
- 1 cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 4 chicken breasts, thinly sliced
- Salt and freshly ground black pepper, to taste
- 1 mango, thinly sliced
- 1 packet salad leaves
- ½ cucumber, cut into ribbons
- 100 g flaked almonds, toasted
- 1 fresh lime, halved to serve
- ½ cup fresh coriander, chopped
Method:
In a small frying pan, heat the oil and sauté the ginger and curry powder, stirring until fragrant, for about a minute. Spoon into a mixing bowl and add the chutney, apricots, mayonnaise, and Worcestershire sauce.
Brush the chicken with a little oil and season well. Lightly fry until golden and cooked.
Add the chicken to the chutney mixture and mix well to combine.
Serve the chicken with the mango, salad leaves, cucumber, almonds, lime and sprinkle with the coriander.
Frozen mango and yoghurt dessert
Serves 4
Preparation time: 10 minutes plus freezing time
Ingredients
- 250 ml fresh cream
- 250 ml double cream yoghurt
- 385 g condensed milk
- ½ mango, coarsely chopped
- 40 g sliced almonds, toasted
Method:
Beat the cream until thick and fluffy, gently fold in the yoghurt, followed by the condensed milk and mango.
Spoon into your desired moulds and freeze until set or overnight.
Unmould onto a serving dish, sprinkle with the almonds and decorate as desired.
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