Summer Mango Recipes as featured on Channel 9's Today Show
RECIPES BY SARAH GLOVER • PHOTOGRAPHY BY LUISA BRIMBLE
Juicy mangoes with sweet lime
3 ripe mangoes
1/2 cup coconut syrup
3 limes, halved
ice cream (optional)
1: Cut the mangoes in half, avoiding the pit in the middle. Score the flesh (see photo) and leave the skin on. You can eat the flesh from the pit while you’re cooking (at least, that’s what I do). Place the scored side of the mangoes in the syrup and leave to marinate for about 1 hour.
2: Heat the barbecue until it’s nice and hot. Place the mangoes on the barbecue, flesh-side down, and cook for 5 minutes or until the syrup become aromatic and the flesh develops a nice char. While the mango is cooking, add the lime halves to the barbecue, cut-side down, and cook for a few minutes to soften and release the juices.
3: Squeeze the lime juice over the mangoes and serve just as they are or over ice cream.
Mango cubes on lemon myrtle sticks with barramundi
2 mangoes, skin and seed removed and cut into bite-sized cubes
1 fillet of barramundi, cut into bite-sized cubes
5 sticks of lemon myrtle, with most of the leaves removed (alternatively, just use bamboo skewers)
1/2 cup extra virgin olive oil
1 juice of one lemon
Salt and pepper, for seasoning
A bunch of fresh herbs, mint, coriander, dill and parsley
1: Get your sticks of lemon myrtle and alternately thread the mango cubes with the barramundi. Baste with the extra virgin olive oil.
2: In a mortar and pestle, add the fresh herbs and pound them, until it becomes a chunky paste. If you don’t have a mortar and pestle, just chop them finely. Add some extra virgin olive oil and salt to taste, along with a squeeze of lemon. Transfer to a shallow dish with a spoon.
3: Heat your cast iron skillet pan until it’s hot, add the skewers and cook each side for about 30 seconds.
4: Place on a serving platter and drizzle with the herb dressing.