With the average mango containing high amounts of anti-oxidants and vitamins A and C, mangos also make the perfect health one-stop-shop fruit that can be eaten every day as part of a balanced diet. Given the mangoes versatility and health benefits, it’s easy to see why the mango is classed as a ‘superfruit’. Every part of the mango tree including the root, stems, bark, blossom, mango and seeds all been reported to have medical qualities and are used in India to this day. So the saying should be “a mango a day, keeps the doctor away!”

Meaty and fibreless is the best way to describe mango flesh. The skin ranges in colours from light green to orange. Rule of thumb is that skin colour is a indicator to the origin of the fruit and not necessarily to the ripeness. Bright orange probably indicates a mango from the USA, yellow skin with no stripes and the mango is probably from Israel.

Mangoes are unique due to the availability all year round, not just from the same country, but stretching the entire world. Packed with nutrition and being as versatile a fruit as a mango is, its no wonder it is considered the undisputed, although uncrowned king of all fruits

Here are some recipes to try.

Rosti Stacks with Spicy Mango Coulis

Serves 4

Although there are several elements to this dish it is in fact all quite easy to prepare and each stage can be done in advance and refrigerated. The spicy mango coulis is a delicious contrasting taste.

Ingredients

• 2 large potatoes
  
• 350g/12oz celeriac or parsnips
  
• pinch nutmeg
  
• 45ml/3tbsp olive oil
  
• 2 onions, sliced
  
• 15ml/1tbsp soft brown sugar
  
• 225g/8oz mushrooms, sliced
  
• 1 clove garlic, crushed
  
• salt and freshly ground black pepper
  
• Gremolata
  
• 1 clove garlic, crushed
  
• ½ lemon, juice and zest
  
• 50g/2 oz vegan margarine, softened
  
• a few sprigs fresh parsley, chopped
  
• a few sprigs fresh basil, chopped
  
• salt and freshly ground black pepper
  
• Coulis
  
• 15ml/1tbsp olive oil
  
• 2 small onion, peeled and very finely chopped
  
• 1 medium mango chopped
  
• 225g/8oz mango chutney
  
• 15-30ml/1-2tbsp mild curry powder
  
• 60-75ml/4-5tbsp water
  
• To garnish fresh parsley and basil leaves

Method

• Preheat the oven to 200C/400F/Gas6
  
• Peel the potatoes and celeriac (or parsnips). Halve the potatoes and cut the celeriac into similar sized pieces. Par-boil for 5 minutes (if using parsnips, leave raw), then drain and coarsely grate (use food processor disk). Season with nutmeg, salt and pepper.
  
• Grease a baking sheet and arrange the mixed grated vegetables in 4 10cm/4" mounds. Flatten with a spatula and make a depression in the centre (like a little nest), drizzle with a little extra olive oil, then bake for 25-30 minutes until golden.
  
• Meanwhile fry the onions in 15ml/1 tbsp olive oil until golden brown, stir in the sugar and seasoning. Keep warm.
  
• Cook the mushrooms and garlic in 30ml/2tbsp olive oil for 5 minutes, season and keep warm.
  
• Make the gremolata by beating all the ingredients into the margarine.
  
• Take the rostis out of the oven. Top with the onions, the mushrooms and finally the gremolata and return to the oven for 10 minutes to heat through.
  
• Meanwhile make the coulis. Gently fry the onion in the oil until tender, add the curry powder and cook for 2 minutes stirring all the time. Then add the chutney, the mango and the water. Heat through gently, then blend until smooth.
  
• Place the rostis on serving plates then pour a little coulis around each. Decorate with fresh parsley and basil.

Halloumi and Mango with A minty Dressing

Serves 4 as a starter or 2 as a main course

Halloumi and mango are a really delicious combination. Cook the Halloumi just before serving; if allowed to go cold, it quickly becomes rubbery in texture.

Ingredients

• 250g/9oz Halloumi
  
• 6 tablespoons seasoned flour
  
• 200g/7oz mixed salad leaves
  
• 1 ripe mango, peeled, stoned and sliced
  
• 8g/1/3 oz mint, finely chopped
  
• 150ml/5fl oz natural yoghurt
  
• Juice of ½ lemon
  
• salt and freshly ground black pepper
  
• 3 tablespoons groundnut oil
  
• 100g/4oz cherry tomatoes, halved
  
• sprigs of mint, to garnish

Method

• Cut the Halloumi into 8 slices and then cut each in half. Coat in the seasoned flour and put aside. Arrange the salad leaves on 4 serving plates and place slices of mango on top.
  
• Make the dressing: mix the chopped mint, yoghurt, lemon juice together in a bowl and season to taste.
  
• Heat the oil in a non-stick frying pan or griddle and quickly fry the Halloumi for about 2 minutes on each side, until golden.
  
• Arrange 4 pieces of Halloumi on each bed of leaves and drizzle with a little of the dressing. Garnish with cherry tomatoes and mint sprigs and serve immediately with extra dressing on the side.

Mango Tarte Tatin

Serves 6-8

Ingredients

• 2 mangoes, peeled and sliced into thin wedges
  
• 25g (1oz) butter
  
• 45mls (3 tbsp) demerara sugar
  
• 225g (8oz) ready made puff pastry
  

Method

• Pre heat your oven to 200ºC/ 400ºF/ Gas mark 6. Melt the butter in a 25cm (10”) tarte tatin tin or an ovenproof frying pan. Place the mango slices into the pan, flat side down, in a circular pattern.
  
• Sprinkle over the sugar and increase the heat. Fry for 1-2 minutes, shaking the pan gently, so that the mango is coated and starting to caramelise. Remove from heat.
  
• Roll out the pastry to a 25cm (10”) circle. Place on top of the mango slices. Press down lightly and tuck in the edges.
  
• Cook on the centre oven shelf for 20-25 minutes, until the pastry is risen and golden.
  
• Allow to cool for a few minutes, then turn out onto a serving plate. For a professional finish, use a cook’s blowtorch on the mango topping before serving. Slice and serve warm, with a good vanilla ice cream on the side.