There are so many different ways you can enjoy mango season. Here's one of our favourites from the new book 'The Produce Companion'.
Preserved Green Mangoes With Lime
Makes 750 ml (25 fl oz/3 cups)
- 1 kg (2 lb 3 oz) green mangoes
- 230 g (8 oz/1 cup) caster (superfine) sugar
- 2 teaspoons salt
- 1 litre (34 fl oz/4 cups) water
- juice of 2 limes
1. Peel the mangoes and cut the flesh from the seeds in large pieces. (It is best to do this wearing gloves, as green mango causes skin irritation in some people.)
2. Combine the sugar, salt and water in a large saucepan and place over low heat, stirring until the sugar dissolves. Add the lime juice and mango pieces and bring to the boil. As soon as the syrup is boiling, remove the pan from the heat.
3. Use a slotted spoon to transfer the hot mango into warm sterilised jars. Return the syrup to the boil for 5 minutes.
4. Pour the hot syrup over the mango, making sure the mango is covered. Seal immediately.
5. Stand the jars on a wire rack or trivet in the base of a deep pot. Fill the pot with boiling water to cover the jars by at least 3 cm (1¼ in). Cover with a tight-fitting lid and simmer for 20 minutes. Remove the jars from the water and leave to cool on a wooden board. Store in a cool, dark place for up to 12 months. Refrigerate after opening.
Green mango is popular in Asian cuisine – it has a delightfully tart flavour and holds its shape well in salads. To use this preserved green mango, rinse off the pickling solution if desired, slice it and use as you would fresh.
This is an edited extract from The Produce Companion by Meredith Kirton and Mandy Sinclair published by Hardie Grant RRP $39.95 available in stores nationally and on cooked.com.au