Q: What does Paisley pattern have to do with Mangoes?
It’s easy to tell when mangoes are in full swing at the Sydney Markets, not only are the luscious yellow fruits clearly in abundance but their sweet, tropical aroma literally takes over the Flemington site, distracting buyers and visitors with early morning visions of cocktails and beach holidays. While we’re a while off that stage yet, the first of the Kensington Pride mangoes from the Northern Territory have arrived at the markets. They are in good supply, good quality and eating at around an 8/10. To get your juices flowing for the peak mango season and its signature aroma, this week we are sharing inspirational recipes and flavour combinations that capture the essence of this nutritional, delicious and iconic fruit.
Mango varieties: For more information on the individual mango varieties and when to expect them, click here.
The Feel Good Factor: A 200 g mango provides up to 3x the RDI of Vit A and Vit C. They are also a rich source of fibre and potassium and provide more of the anti-oxidant beta-carotene than any other fruit
Crunchy Jicama and Mango salad with Chile and Lime
Source: Tyler Florence via Lifestyle Food
NB: With Jicama (yam bean) and mango both in season until December, this crunchy combination of flavours is ideal for a Spring salad. To find out more about Jicama, click here
Mango salsa and coconut heart salad
Source: Peter Kuravita via SBS Food
NB: This salad offers a wonderful blend of flavours. While coconut hearts can be a little hard to come by, never fear as granny smith apples are offered as a good replacement
Tahitian snapper tartare
Source: Robert Oliver via NZ Herald
Source: Alfred Prasad via Great British Chefs
Duck and Mango curry, plus lemon and curry leaf rice
Source: Yotam Ottolenghi via Guardian.co.uk
Seared Tuna with Mango Salsa (Ca Tu Chien)
Source: Luke Nguyen via SBS Food
Caramel mille feuille, mango and gold leaf press and crystalised chilli
Source: Frances Atkins via Great British Chefs
Young coconut jelly and burnt mango cream with pandanus macaroons
Source: Martin Boetz via Gourmet Traveller
Source: Wayne Collins via BBC Food
Mango, ginger and lemongrass cordial
Source: Gourmet Traveller
A: The pattern we all know as Paisley (due to the market dominance of the weavers from Paisley, Scotland during the 1800s) was actually created in India where it was inspired by the shape of the mango- which in India is considered to be a divine food of the Gods symbolising love. In Tamil the paisley pattern is called ‘Mankolam’ (mango design), in Punjabi it is called ‘Ambi’ which derives from ‘Amb’ (mango) and in Pakistan it is called the ‘Carrey ‘ design with the word ‘Carrey’ meaning mango seed in Urdu.