Mango season is a time to celebrate!

Mangoes are the ultimate summer party fruit because of their gorgeous colour (what other fruit looks like a tropical island sunset?), their delectable sweetness (nothing tastes more like summer than a mango) and their versatility (they’re the perfect plus-one in practically any sweet or savoury dish).

Our first South African mangoes of the season hit the shelves in early December. Tommy Atkins mangoes are the life of the party thanks to their medium to large size and sunset orange-red colouring. You can pick up Tommy

Atkins mangoes well into January.

For those late summer soirées, we have Kent and Keitt mangoes. Both these varieties are available from February to early April.

Although green-skinned (even when ripe and ready to eat), these mangoes boast firm, fibreless, fragrant flesh with a super sweet flavour.

This year we’re getting the merrymaking started with frozen mango and lime margaritas, and then turning up the volume with tortilla chips and mango guacamole. We might even whip up a quick mango salsa to go with that, or sliced mangoes with chilli-lime salt on the side. Olé!

Don’t forget, to judge how ripe your mango is, give it a gentle squeeze.

Ripe mangoes ‘give’ slightly under your fingers, while unripe mangoes remain firm to the touch, and they can be ripened at room temperature over a couple of days.

Mangoes are high in vitamins A and C, biotin and the mineral potassium.

They are also a source of vitamins B1 and B6, and free from fat, sodium and cholesterol. It’s not hard to see why mangoes make everyone’s party A-list!

Celebrate summer with all the flavours, scents and colours of the new season with marvellously merry mangoes.

For more recipes visit www.mango.co.za or like them on Facebook @SAMangoes and follow us on Instagram @MangoesSA

FROZEN MANGO AND LIME MARGARITAS

Serves 2 – 4

Preparation time: 10 minutes

Ingredients:
• 50 g sugar

• 1 lime, halved

• 1 mango, peeled, pitted, and chopped

• 60 ml (¼ cup) fresh lime juice

• 125 ml (½ cup) tequila

• 60 ml (¼ cup) triple sec

• 30 ml (2 tbsp.) runny honey

• Ice cubes

• Fresh mint, to serve

Method:
• Place the sugar in a small saucepan. Wet the rim of the serving glasses with the lime, then dip the rim into the sugar to coat and set aside.

• Place the mango, lime juice, tequila, triple sec and honey into a blender and purée until smooth.

• Add the ice and continue to blend until you achieve your desired thickness, pour into prepared glasses, and garnish with the mint and serve immediately.

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