We generally associate mangoes with the tropics but about an east of Perth in Gingin, there are about 20 commercial growers handpicking their juicy fruit as I write this. The Mediterranean climate in the part of the world allows the fruit spend 120 days on the tree, which is one month more than in the tropics. The extra time before harvesting allows the sugars to become more developed, making them sweeter to eat, and the warm temperature also means minimal pests and disease, no pesticides and as little herbicides as possible.
I visited Tony and Jennifer Maddern at Avalon Farm and at just 12 hectares, they oversee every aspect of their production. I wish I could add smellavision to this post.
Take a drive into the beautiful Chittering Valley and pick up a crate of mangoes for $25 or $1.50 each, and while you’re in the area and why not explore the undulating landscape, vineyards, fresh produce suppliers, wildflowers, Gingin Observatory and further afield, New Norcia Australia’s only Monastic town; you never know, you might find divinity in the bush.
In the meantime, support the mango industry while satiating your appetite with these tantalising recipes courtesy of Australian Mango Industry.
Mango Chicken Salad
4 mangoes cut into slices
500g of chicken breasts
1 can of cannellini beans (drained)
1 red onion
- Coat chicken pieces lightly in olive oil and grill on barbeque until slightly brown.
- Toss baby spinach, cannellini beans and red onion and top with fresh mangoes and grilled chicken.
- Dress with combination of avocado, olive oil, lemon juice and mayonnaise.
Vanilla Coconut Pancakes with Mango and Passionfruit
3-4 mangoes, sliced
1 cup coconut milk
1 tbsp honey
2 tsp vanilla
1½ cups self-raising flour
pulp from 4-6 passionfruit (or 1 x 170g tin passionfruit pulp)
- In a bowl, combine the milk, eggs, honey and vanilla. Add the flour and mix to form a smooth batter.
- Cook pancakes in a non-stick pan sprayed with a little vegetable oil.
- Serve immediately topped with sliced juicy mangoes and passionfruit.
2 x fresh Australian mangoes
8 x pavlova nests (store bought)
1 tablespoon of sugar
1 teaspoon of lemon juice
Whipped cream Mint (optional)
Mango slices – cut the cheeks from one mango then use an acrylic glass to scoop the flesh from the skin (see guide images below). Slice into thin strips.
Puree – slice and pit one mango and cut into pieces. Place mango, sugar and lemon juice in a food processor and puree until smooth. Cover and chill in fridge.
To serve place pavlova nests on a platter, top with whipped cream, puree and mango slices. Scatter fresh mint leaves over the platter.
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