There are four cultivars available at this time of year: Kent, Keitt, Sensation and Heidi. The green skinned cultivars, which remain green even when ripe and ready to eat, Kent and Keitt are on the shelves right now and their fragrant, sweet flesh is sublime.
The succulent sensation is a heart-shaped fruit with yellow and red colouring while Heidi, which has a green background and purple blush that turns to red when ripe, is mild and sweet.
The flavours of these cultivars range from subtly sweet and fragrant to honey sweet with that distinctive, floral mango aroma. This makes these late season delights perfect for adding a tropical touch to any meal.
How about keeping that mango taste alive after the local season is over by making a home-made mango chutney? South African’s are no strangers to chutney, considering it first made its way to our shores over 160 years ago.
Now an essential part of South African cuisine, chutney elevates the taste of almost any meal and definitely adds that extra bit of zing. The addition of mango into a chutney enhances the whole sweet and sour flavour, with the sweetness of the mangoes balancing the acidity of the vinegar.
This Mango and Ginger Chutney recipe is a winner, not only is it delicious but it’s also an ideal edible gift for Easter and stores for up four weeks.
For more Mmmmm…mango recipes visit the South African Mango Grower’s Association’s website or follow them on Facebook and Instagram.
Mango and ginger chutney
Out of season dried mango can be substituted for fresh mango. If using dried mango, soak in cold water for 15-20 minutes before using. Makes 4 jars
Preparation time: 20 minutes
Cooking time: 60 minutes
Ingredients:
- 125 ml (½ cup) white vinegar
- 250 ml (1 cup) white sugar
- 900 g (about 4 large ripe mangoes), peeled and stoned / 500 g dried mango
- 1 onion, chopped
- 4 cm ginger, washed and grated
- 1 clove garlic, grated
- 10 ml (2 tsp) whole mustard seeds
- 30 ml (2 tbsp) wholegrain mustard
- 15 ml (1 tbsp) chilli flakes, optional
Method:
- In a pot over medium heat cook the vinegar and sugar until the sugar dissolves, if using dry mango add to the pot too.
- If using fresh mango, keep aside and add all the other ingredients to the pot. Bring to the boil and then reduce to a simmer and cook for 10 minutes. Add the fresh mangoes and continue cooking until thickened and jammy, about 30 – 45 minutes, stirring occasionally to prevent sticking.
- Once thickened and syrupy pour the hot chutney (it will thicken more when it cools) into clean jars (*process in a hot water bath to sterilize), leaving a gap of 2-3 cm. Close with lids but do not over tighten. Once cool tighten lids completely.
- Once cool store in the fridge unopened. Will keep for 4 weeks.
Cook’s Tip: A hot water bath to sterilise put a rack on the bottom of a tall, large pot. Place the sealed jars on the rack. Fill the pot with water, covering the jars by 4 cm. Bring to a rolling boil. Boil for 15 minutes. Remove the jars from the pot and leave to sit at room temperature to cool before filling.
Article and images supplied by the South African Mango Grower’s Association
