Make the most of late summer with Mmmmm…mangoes!

The first few twinges of autumn are in the air, but never fear, you can keep the tantalising taste of summer alive with Mmmmm…mangoes! That’s right, SA’s late harvest mangoes are available until the end of March, giving you plenty of time to savour the flavour of the season, and the last of our glorious warm weather.

Mangoes pair equally well with sweet and savoury foods, and because they require just minutes to prep, they can easily be added to liven up even the most mundane meals.

Their fragrant flavour and juicy sweetness also means they’re great for enhancing leftovers; you can magically transform last night’s meal into a whole new dish when you add a marvellous mango or two to the mix.

That’s the idea behind our first late summer mango stunner: Charred Mango and Steak Salad. Use up leftover steaks (or braai new ones) and pair them with braaied mango slices, cheddar cheese and a delish mango and citrus dressing. Add braaied sourdough croutons and you have a quick and easy weeknight meal the whole family will love.

Got a little more time on your hands? Keep those summer holiday potjie vibes going with a sizzling Mango Chicken Potjie. This exotic potjie is prepared with coconut milk, ginger and mango, and can be made right through winter using dried mango as a tasty substitute for fresh mango slices.

Aside from being the absolute star in late summer family meals, mangoes are high in vitamins A and C, biotin and the mineral potassium, and are a source of vitamins B1 and B6. They are also free from fat, sodium and cholesterol.

If all that sounds pretty amazing, stock up on mangoes today. The four cultivars currently available include Kent, Keitt, Sensation and Heidi.

Kent and Keitt mangoes remain mostly green, even when ripe. To check for ripeness, give the fruit a gentle squeeze, it should ‘give’ slightly under your fingers. Sensation mangoes are green with a purple blush that turns red when ripe. Heidi mangoes are summery yellow and red, which deepen in colour as they ripen.

Make the most of late summer with Mmmmm…mangoes!

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Charred Mango and Steak Salad

Serves 4

Preparation time: 25 minutes

Cooking time: 20 minutes

Ingredients:

FOR THE MANGO DRESSING

• 60 ml (¼ cup) mango purée
• 1 garlic clove, crushed
• 5 ml (1 tsp) whole grain mustard
• 80 ml (⅓ cup) lemon juice
• 30 ml (2 tbsp) orange juice
• 60 ml (¼ cup) olive oil + extra
• 1 red chilli, thinly sliced (optional)
• Salt and pepper

FOR THE SALAD

• 2 slices sourdough bread
• 2 x 250 g beef steaks (like sirloin or rump)
• 1 mango, peeled and cheeks cut off
• 2.5 ml (½ tsp) Cajun spice
• 100 g mixed salad leaves
• 100 g white cheddar

Method:

1. For the dressing, mash together all the ingredients until smooth. Season with salt and pepper.
2. For the salad, drizzle the bread with extra oil and toast over hot coals. Tear into bite-size pieces. Keep aside.
3. Season the steaks with salt and pepper. Braai over hot coals for about 4 minutes each side for medium rare or until cooked to your liking. Set aside to rest for 5 minutes. Slice into thin strips.
4. Rub the flat, cut sides of the mango cheeks with extra oil and season with Cajun spice. Place cut side down on the braai grid over hot coals. Braai for about 3 minutes or until charred (braai only one side). Cut into thick strips.
5. Arrange the leaves, steak and mango on a serving plate. Sprinkle croutons over. Use a vegetable peeler to cut the cheddar into shavings and sprinkle over. Serve with the dressing.

Tips:

• The dressing can be blitzed in a food processor and stored in the fridge for up to 5 days.
• This recipe is a great way to use up leftover braaied meat.

Mango Chicken Potjie

Serves 4-6

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Ingredients:

• Olive oil, for cooking
• 8 mixed chicken pieces
• Salt and pepper
• 1 onion, chopped
• 2 garlic cloves, crushed
• 15 ml (1 tbsp) fresh ginger, finely grated
• 30 ml (2 tbsp) medium curry powder
• 400 g tin coconut milk
• 250 ml (1 cup) mango juice
• 125 ml (½ cup) mango- or original chutney
• 500 g pack baby potatoes, halved
• 300 g pack baby carrots
• 1 mango, peeled and cubed
• 5 ml (1 tsp) cornflour
• Handful thyme, leaves picked
• Juice of 1 lemon, to taste

Method:

1. Heat a splash of oil in a potjie over hot coals and fry the chicken in batches until browned. Season with salt and pepper. Keep aside.
2. Add the onion and fry for about 5 minutes or until browned. Add the garlic, ginger and curry powder and fry for 1 minute. Season with salt and pepper.
3. Stir through the coconut milk, mango juice and chutney. Return the chicken and mix through the sauce. Top with the baby potatoes and carrots. Season with salt and pepper.
4. Add half of the mango blocks. Cover with a lid and simmer on medium heat for about 45 minutes or until veggies are tender and chicken is cooked.
5. Combine the cornflour with a little cold water to form a smooth paste. Stir through the potjie. Add the remaining mango, thyme and lemon juice. Simmer for about 15 minutes without the lid until the sauce has thickened slightly.

Serving suggestion:

• Serve with rice or chunky bread.

To substitute fresh mango with dried mango:

• The fresh mango can be substituted with dried mango if necessary. Pour 1/2 cup of boiling water over 150 g dry mango and allow to stand for 5 minutes, drain and chop into smaller pieces and use as per the recipe.