A mango is a stone fruit produced from numerous species of tropical trees belonging to the flowering plant genus Mangifera, cultivated mostly for their edible fruit.

The mango is a member of the drupe family. This is a type of plant food with a fleshy outer section that surrounds a shell, or pit. This pit contains a seed. There are many different kinds of mango. They vary in color, shape, flavor, and seed size. Although mango skin can be green, red, yellow, or orange, its inner flesh is mostly golden yellow. Mangoes are sweet, creamy fruits that have a range of possible health benefits.

 

Nutritional benefits

• Supports general wellness
• Gives skin a healthy glow
• Encourages prenatal development
• Helps with digestion
• Keeps eyesight sharp

 

Availability:

Jan   Feb   Mar   Apr   May   Jun   Jul   Aug   Sep   Oct   Nov   Dec
                     

 

 

Common Recipes

Guacamole & mango salad with black beans

Ingredients
• 1 lime , zested and juiced
• 1 small mango , stoned, peeled and chopped
• 1 small avocado , stoned, peeled and chopped
• 100g cherry tomatoes , halved
• 1 red chilli , deseeded and chopped
• 1 red onion , chopped
• ½ small pack coriander , chopped
• 400g can black beans , drained and rinsed

Method
Put the lime zest and juice, mango, avocado, tomatoes, chilli and onion in a bowl, stir through the coriander and beans.

Mango & lime chicken wings

Ingredients
• 1kg chicken wings
• oil , for drizzling
• 200g mango chutney
• zest of 1 lime
• 1 red chilli , sliced
• coriander leaves, roughly chopped

Method
Heat oven to 180C/160C fan/gas 4. Toss the chicken wings in a drizzle of oil and some seasoning in a baking tray. Cook for 30 mins. Mix the chutney with the lime zest. Brush all over the chicken, then return to the oven for 20 mins, turning and painting halfway through cooking. To serve, scatter with the chilli and coriander.

Mango chicken with spiced pilau

Ingredients
• 4 skinless, boneless chicken breasts
• 4 tbsp chunky mango chutney
• 1 tbsp medium curry powder
• 4 tsp cumin seeds
• 4 tsp sunflower oil
• 2 small onions , thinly sliced
• 4 bay leaves
• 1 cinnamon stick
• 200g basmati rice
• 4 tbsp chopped coriander
• lime wedges, to serve (optional)

 

Method
• Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
• Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
• Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
• Remove bay and cinnamon, stir in coriander and serve with the chicken.