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Rubicon's National Mango Week (UK)

20th - 26th May 2013 TBC

 

 
Jump to:-    About Mangoes  |  Cooking with Mangoes  |  Recipes for National Mango Week

 

2008 saw the the launch of Rubicon's 1st ever National Mango Week -  testament to the fact that in the UK, Mangoes are now thought to be the most popular exotic fruit sold.

 

 

About Mangoes

 

  •  The mango is known as the 'King of Fruit' and belongs to the cashew family of flowering plants Anacardiaceae

  •  They are native to eastern Asia and are known to have been cultivated for over 4000 years

  •  Today over 20 million tons of mangoes are grown in tropical and subtropical areas including  the Indian subcontinent, North, South and Central America, the Caribbean, south and central Africa, Australia and Southeast Asia

  •  There are over 400 varieties of Mangoes throughout the world ranging from 2 to 10 inches in length and they are now cultivated

  •  Half a Mango counts as a portion of your recommended five a day

  •  Mangoes are low fat, saturated-fat-free and cholesterol-free.

  •  Mangoes are a good source of beta carotene which the body can convert into vitamin A - aiding eye, skin and bone health.


When buying, pick specimens which yield to gentle pressure, with no dark spots or blemishes. Also ripe mangoes have a very fragrant smell. They'll keep in the refrigerator for a few days however to get the best flavour, they are best served at room temperature.

 

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Mangoes in cooking

 


Although many people like to eat mangoes "as they come" they are also an excellent ingredient to use in cooking for both sweet and savoury dishes.  When using in desserts, make sure you buy ripe specimens to get the best flavour and texture. However, for some savoury dishes, slightly under ripe mangoes will work just as well.

 

The taste has been described by some as a cross between  peach and pineapple and it can be used as a substitute for peaches in many recipes.

 

Green (under ripe) mangoes can also be used in savoury recipes and are particularly useful in meat dishes as they contain enzymes which help tenderize the meat plus the fact that they aren't that sweet.

 

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Recipes for National Mango Week

 

Below is just a sample of  the many mango recipes on this site which you can cook to celebrate National Mango week.   To find more mango recipes on this site visit the Search Page.

 

Enjoy National Mango Week and Happy Cooking !

 

 

Exotic Chilli Mango and Prawns Skewers
with a Mango Dip

A really easy, but delicious recipe perfect for summer barbeque, alfresco dining.  Extra red chillies can be added for those who like it hot!

Ingredients
2 tbsp Rubicon Mango juice drink
24 prawns, cleaned and peeled
1 chilli, finely chopped
2 tbsp olive oil
2 tbsp honey
salt and black pepper
2 Alphonso mangoes, peeled and cubed
For the Chilli Mango dipping sauce:
1 tbsp brown sugar
6tbsp white wine vinegar
2tbsp soy sauce
2tbsp Rubicon Mango juice drink
2 garlic cloves, crushed
2tsp grated fresh root ginger
red chilli, deseeded & finely chopped

Prep & Cooking time:  35 minutes
Serves 4


Instructions

1. Soak 8 wooden skewers in water for ten minutes.

2. Put the prawns, half the mango juice, chilli, olive oil and honey into a large bowl. Mix together and season with salt and freshly ground black pepper. Leave to marinate for 10 minutes. Once ready, thread the prawns and mango onto a skewer alternately.

3. Heat a barbeque or griddle pan until smoking, add the skewers and cook for one minute on each side, or until the prawns are completely cooked through.

4. Place the sugar, vinegar, soy sauce and remaining mango juice into a small pan and gently bring to the boil. Add the garlic, ginger and chilli and set aside for 5 minutes.

5. Serve the prawn and mango skewers alongside the dipping sauce.
 

courtesy  www.nationalmangoweek.co.uk.

 

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