WHEN it comes to culinary delights, warm weather can only mean one thing – mango season.
The delicious, sweet fruits are now in full supply throughout local supermarkets, roadside stalls and Farmers’ Markets across the state.
While the first trays of mangoes sold for around $100 each, you can now expect to pay about $2.90 per fruit in major supermarkets and often cheaper at roadside stalls and farmers’ markets as the season progresses.
The fragrant fruit can be eaten in a number of ways from simply cutting the cheeks into cubes and diving straight in to grilling the flesh on a hot barbecue or adding to proteins such as chicken for a traditional mango chicken dish served with rice.
For a quick boost in the morning or to beat sugar cravings, try a simple mango smoothie with milk, ice and mango in a blender or if you’re out to impress friends, try a mango, macadamia and avocado salad as the perfect accompaniment to grilled chicken breast.
The benefit of the mango also reaches beyond the kitchen, with the fruit packing a nutrient-rich punch of dietary fibre, vitamins, minerals, and is a good source of potassium.
