WITH summer in full swing and the festive season around the corner, spice up your holiday menu with succulent mangoes currently in season.

No matter the location, whether it’s the mountains, beach or bush, put summer on your plate at braais with mango mains, sides or desserts.

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Try out a delicious batch of sticky Cajun chicken and mango skewers served with fresh mango slices and lime wedges.

Also try out a mayo-free mango coleslaw of grated carrot for an exotic feel.

Shred red and white cabbage and chunks of mango before drenching it in a dazzling dressing of mango juice, olive oil, chopped chili and sesame seeds.

Then indulge in a mango misu, finger biscuits soaked in mango juice placed in alternating layers with fresh mango slices and low-fat cream cheese and vanilla yogurt, topped with berries and mint leaves.

To impress your guests with these mango marvels, start looking for the different South African mango cultivars on local shelves.

Mangoes will be available from this month until April, so get down to your nearest store.

Judge the ripeness of the fruit by simply squeezing it gently. Ripe mangoes will ‘give’ slightly under your fingers, while firm mangoes ripen at room temperature over a few days.

Mangoes are healthy as they are high in vitamins A, C and biotin, as well as the mineral potassium.

This yummy fruit is also a source of vitamins B1 and B6, and free from fat, sodium and cholesterol.

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