Mango season is on us again and the yummy fruit is back on the shelves bringing with it the promise of summer.
The fact that Australia grows its own mangoes truely makes us the lucky country - just ask all the mango lovers out there
In Australia mangoes are grown in the tropical and sub-tropical regions of the Northern Territory, Queensland, New South Wales and Western Australia with the four main varieties being Kensington Pride, Calypso, R2E2 , Honey Gold and Keitt.
Most of the Australian crop (92 per cent) is consumed domestically and of this, 95% is for eating fresh whjile the remainder goes to the processing sector.
Mango is also very healthy to eat. A 200g serve of ripe mango (the equivalent of less than one mango) provides you with up to three times the recommended daily intake of Vitamin A and Vitamin C more beta-carotene than any other fruit, are a ricj source of potassium and fibre and have only 248Kj (60 calories) per half. they're also low GI.
Here is a summer inspired mango recipe from Australian Mangoes. For more recipes and information on mangoes visit www.mangoes.net.au
CORN CHIP CRUSTED CRAB CAKES WITH MANGO LIME MOJO
Ingredients
Crab cakes
1 pkt x 250g corn chips
500g picked crab meat
2 large desiree potatoes
1 sweet potato
1 tablespoon sour cream
1 bunch coriander, chopped
2 pinches cayenne pepper or chill flakes
1 cup of plain flour for dusting
2 eggs mixed with 1 cup of milk (egg wash)
Mojo
2 mangos, peeled and diced
2/4 cup grated palm sugar
Juice of 5 limes
1 tbls crushed ginger
1 pickled jalapeno chilli
2 cups of Vegetable Oil for frying
Method
1. Peel and cut both potatoes into even pieces then steam until tender, crush potato mix then add sour cream, coriander and crab meat. Season with salt, pepper and cayenne, and allow to completely cool before leaving in refrigerator for at least one hour to set slightly. When mixture is cold, portion into mouth size pieces, roll in flour then egg wash and finally crushed corn chips.
2. To make the Mojo, place all the ingredients in a pan and gently simmer for half an hour. Remove from heat, blend and chill. Serve as dipping sauce.
3. Finally, heat vegetable oil in a deep frying pan or deep fryer to 180 degrees and cook crab cake for 2 minutes until golden.
Tip: Don't over crush the potatoes as they need to have a little texture
