Mango Salsa and Other Summer Fruit Recipes
There are many small steps we can take to being more sustainable. From the clothes we wear to the food we eat, the environment is impacted by everything we do. An easy way to help? Eating seasonally! And what better way to start than with a summer favourite: the mango. In today’s blog, we talk mango salsa. Plus, some other recipes using summer fruits.
Before we dive into the recipe, let’s first highlight this delicious fruit.
A mango is an edible stone fruit produced by a tropical tree. It originates from the region between Myanmar, Bangladesh, and India. Since its first appearance, it has been cultivated in South Asia since the ancient times. Thus resulting in two distinct types of mango: “Indian type” and “Southeast Asian type”. What’s more, there are several hundred varieties of mango which vary its:
- skin colour
- flesh colour
Culturally, it is the national fruit of India, Pakistan, and Philippines. Additionally, its tree is the national tree of Bangladesh.
Historically, mangoes symbolise life and happiness. It is said that Buddha himself retested and meditated in the peaceful tranquility of lush mango groves.
Facts About Mangoes
Think you know all you need to know? Check out these facts!
- Over 43 million tonnes are produced globally.
- The oldest tree has been around for centuries. It’s thought to be 300 years old and is found in Central India. Surprisingly, it still produces fruit!
- The world’s heaviest was longer than a ruler.
- They are related to cashews and pistachios. A mango is drupe: a fleshy fruit with a thin skin and a large central stone. Olives, dates, and cherries are also drupes as are cashews and pistachios.
- One cup contains 60 mg of Vitamin C — that 20 mg over the recommended daily amount! What’s more, it contains twenty different vitamins and minerals. Thus making them high in Vitamin A, potassium, folate, and fibre!
Now you know more about mangoes, try out this salsa!
- chop/dice 3 mangoes, 1 medium red bell pepper, 1/2 cup of red onions
- mince 1 jalapeño
- juice 1 large lime
- Combine the prepped mango, pepper, onion and jalapeño.
- Chop and add cilantro and drizzle with the lime juice.
- Using a large spoon, store the ingredients together.
- Season to taste with salt, and stir again.
- Let the sals rest for 10+ minutes for the best flavour!
Other Summer Fruit Recipes
Mango and tumeric coconut yoghurt soft serve.
Blend mango and mix with yoghurt, turmeric, maple syrup, and vanilla bean paste. Pour into a shallow container and freeze for 2 hours. Remove and beat with electric beaters. Then, return to container and refreeze. Repeat the process until a soft serve consistency. Scatter with a little extra turmeric to serve.
Ginger and passionfruit trifles.
Place passion fruit pulp in a sieve and set over a heatproof bowl, pressing down well to extract as much juice as possible. Remove and discard half the seeds. Add remainder to the juice with eggs and caster sugar. Mix and set the bowl over a pan of simmering water. Cook and stir for 20 minutes. Remove from heat and add butter. Chill for 2 hours. Meanwhile, beat macaroni, yoghurt and icing sugar. To serve, divide half the mascarpone mixture in a trifle bowl. Divide half the cake among glasses. Repeat until glass is filled, finishing with a mascarpone layer. Finish with an extra passionfruit pulp drizzle.