Mango season has well and truly arrived here in Australia. Starting early with the first tray of mangoes for the 2013 season selling for $30,000 at a charity auction at the Sydney Markets in September. That’s a whopping $2,500 per mango. I’ve always associated this luscious, fragrant fruit with high summer. Long, lazy days spent at the beach. Trays of mangoes chilling on the bottom shelf of the fridge. Cooling. Refreshing. The hallmark of a great mango? Bursting with juice and incredibly messy. Just try eating one without juice dribbling all over your hands and down your arms. Perhaps that’s why some swear the best place to eat a mango is in the pool or by the water.
Late October and local Northern Territory mangoes, perfectly ripe, headily perfumed and far more reasonably priced, have started to appear on greengrocer’s shelves and at Farmer’s Markets. Yesterday, to my family’s delight, I brought home a tray. How to eat the first mango of the season? Slicing away the fleshy cheeks and peeling back the skin, I settled on a fresh mango salsa to accompany a simple roasted chicken. So simple it really doesn’t qualify as a recipe.
Of course there was no shortage of hovering volunteers to ‘bag’ the discarded mango stone. Quite obviously in an unabashed bid to savour the last delicious traces of fruit clinging to its surfaces. Howls of disappointment when I declared it to be the cook’s reward. So much ado about nothing. Dessert tonight would be a perfect mango each. To devour as they wish. No holds barred.
Fresh Mango Salsa With Lime, Chilli and Spring Onion
Makes about 2 cups
This salsa is so simple to prepare and a superb accompaniment to not only poultry but all manner of grilled seafood. Think prawns, calamari, snapper and swordfish.
2 medium sized firm ripe mangoes, peeled and flesh finely diced
1 fresh long red chilli, deseeded and finely sliced
4 long green spring onions, finely sliced
1 clove garlic, crushed
freshly squeezed juice of 1 lime
1 tablespoon palm sugar, grated
sea salt flakes to season
PLACE all ingredients in a medium sized bowl and mix well to combine. Season to taste.
SET aside for at least half an hour to allow flavours to meld before serving.