Versatile mango makes magic

The flavour and aroma of mangoes just scream summer! And, while the holidays may be over, the summer vibe lives on, with mangoes in season until April.

Use the time to shake up your mango menu.

They are unbeatable on their own, in smoothies and desserts, but they are also beautiful with many savoury foods.

When it comes to meat and fish, what pairs well with mango, you ask?

All of them!

If you are new to the savoury mango scene, start with a fresh salsa – it will change the way you eat your braai meat forever.

Small cubes of fresh mango, tomato, cucumber, corn, red onion, coriander or parsley, fresh chilli… you name it.

Add a squeeze of lemon or lime and a splash of olive oil, salt, and you have mango magic.

Mangoes also love to be baked – with chicken, with fish, even with feta and lentils.

Their balance of sweetness and acidity makes them a winner on the grill, in stir-fries and salads.

Not only do mangoes add amazing flavour to your food, but they are also high in vitamins A, C and biotin, and potassium.

This special summer fruit is also a source of vitamins B1 and B6, and they’re free from fat, sodium and cholesterol.

Mango, tomato, chicken and red onion salad
Serves 4
Preparation time: 30 minutes
Ingredients
For the salad
· 6 leaves cos lettuce, chopped
· 1 cup baby spinach
· 1 ripe mango, diced
· 1 punnet cherry tomatoes, halved
· ½ cucumber, sliced
· ½ red onion, thinly sliced
·¼ cup fresh coriander, finely chopped
· 4 chicken breasts, diagonally sliced and grilled

For the dressing
· ½ cup extra virgin olive oil
· Juice of 1 lemon
· 2 tablespoons runny honey
· 1 tablespoon Dijon mustard
· 1 garlic clove, minced
· Pinch of sea salt flakes, or to taste
· Freshly ground black pepper, to taste

Method
1. Arrange the salad ingredients into four serving dishes and top with the grilled chicken breast.
2. To make the dressing, whisk together all the ingredients and adjust the seasoning accordingly. Drizzle over the salad and serve.

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