This recipe was first published in the January 2010 Newsletter. Don’t want to miss out on great recipes, thoughtful articles and health tips? Sign up for the free e-newsletter.
For just a couple of delightful months of the year Melbournians are treated to a glut of mangoes. Unlike our tropical neighbours, this fruit tree doesn’t grow in our backyards and the season is fleeting. On the upside, it coincides with Christmas!
Mangoes are high in beta-carotene (a form of Vitamin A), an antioxidant that especially benefits our skin, hair and mucus membranes. They also have a low glycaemic index rating, so you can gorge on this sweet treat, guilt-free.
Be quick as the season is soon over, so enjoy mangoes while they last.
Mango and mint fruit salad
1-2 mangoes, diced
1–2 bananas, sliced
1 orange, skin removed sliced or in segments
1-2 passion fruit, pulp
1 handful of cashew nuts
1 handful of shredded coconut
Prepare your fruit, feel free to vary the ingredients with what you have available, though the mango and banana work best with coconut.
Place a heavy bottomed pan on high heat and carefully toast the cashews, shaking the pan frequently ‘til golden brown. Remove the nuts and add the coconut. If the pan is still hot just swirl the shreds around off the heat and you will see them toast before your eyes, so be vigilant. Remove from the pan to ensure they don’t continue cooking.
Mix the fruit, coconut and cashews together in a bowl. Shred some fresh mint and add a squeeze of lime. Stir gently.