Add a Little Mango Merriment To Your Festive Table

If you haven’t tried mangoes on your Christmas menu before, man(go) are you missing out!

Unlike the northern hemisphere that needs hot comfort foods to help them deal with all that snow and ice at this time of year, down south we’re sipping cocktails by the pool and enjoying the African sun.

So, it makes perfect sense to add a splash of that sunshine to our festive tables to lighten things up.

There are dozens of ways to use sultry, summery mangoes in holiday dishes, but this year we’re making over the gammon. The traditional pineapple rounds have been given the boot, and in their place are sweet and juicy mango slices, which are paired with mustard on a glazed gammon.

If that’s not the highlight of your summertime Christmas menu, then we don’t know what is!

But it’s not only on 25 December when you get to add some of that Mmmmm…Mango merriment to your family’s plates. The following day, 26 December, has always been known for its creative so-called ‘Boxing Day leftover meals’ when you get to fashion wonderful new dishes from whatever is in the fridge.

Mangoes come to the rescue and take those leftovers from zero to a tropical hero. Roast chicken and lamb are popular Christmas fare, but they’re given a serious shot of flavour when used the next day in no-fuss pizza or pita meals.

This festive season we’re making mango and BBQ chicken pizza with leftover roast chicken (hey, if pineapple can find a home on pizza, so can mango!), and mango and roast lamb pita, with leftover roast lamb. These dishes are so versatile, any leftover roast meat will do…as long as it’s matched with mango!

South African mangoes are available from December until the end of April. The medium to large sized Tommy Atkins mangoes are the first fruit of the season, followed by small, oval, firm and stringless mango, Sensation, making an appearance around February. The medium to large Kent and Keitt round off the season.

No matter which way you choose to enjoy the festive season, be sure to load up on sweet, juicy, merry mangoes!

Mango & Mustard Glazed Gammon

The perfect South African twist for a delicious festive meal!

Serves about 8 (depending on size of gammon)
Preparation time: 20 minutes
Cooking time: about 2 hours

Ingredients:

1 whole gammon, tied

For the cooking liquid:

1 onion, halved
4 bay leaves
10 ml (2 tsp) dry mustard powder
1 litre (4 cups) ginger ale
1 litre (4 cups) mango juice
Stock, to cover the gammon

For the glaze:

Juice and zest of 2 limes or lemons
1 large mango, peeled, stoned and cubed
½ red chilli, optional
60 ml (4 tbsp) brown sugar
45 ml (3 tbsp) wholegrain mustard
Mango slices, to garnish

Method:

Place the gammon joint in a large pot and add the onion, bay leaves and mustard powder. Top with the ginger ale, mango juice and additional stock to cover the meat. Bring to a boil over high heat.
Once boiling, reduce to a medium heat. Cover and simmer for about 40 minutes per kilo or according to instructions on the packaging.
Once cooked, carefully remove the gammon joint from the pan and place on a baking sheet to cool slightly.
Preheat the oven to 180° C.
Meanwhile, to make the glaze: in a small pan over a medium heat, combine the glaze ingredients and bring to a boil, reduce heat to low and cook until slightly reduced and glossy, for about 8-10 minutes.
Carefully remove the netting or string and the skin from the gammon joint. Using a small paring knife cut the skin away from the fat, leaving a small layer of fat on top of the gammon.
Score the fat in a diamond pattern and cover the gammon with the glaze, making sure to reserve at least half of the glaze.
Roast the gammon joint for 20 – 30 minutes, glazing again halfway through.
To serve, garnish with mango slices, carve and serve slices on a platter.

Mango & BBQ Chicken Pizza

The days between Christmas and New Year are for enjoyment and spending time with friends and family – no one wants to spend hours in the kitchen cooking. Use up left-over roast chicken or turkey on a pizza to save on food waste and time! Adding mango to pizza might not be conventional but it is definitely delicious.

Serves 4
Preparation time: 20 minutes
Cooking time: 15 minutes

Ingredients:

4 pizza bases
250 ml (1 cup) BBQ sauce
500 ml (2 cups) leftover roast chicken or roast turkey
2 handfuls mozzarella cheese, grated
Sweet chilli sauce, to drizzle
2 ripe mangoes, peeled, stoned and sliced
Fresh coriander, to garnish

Method:

Preheat the oven to 200˚C.
Spread BBQ sauce on the pizza bases and divide the chicken/turkey and cheese between the pizzas. Drizzle with sweet chilli sauce and bake until bubbling and golden, about 10-15 minutes.
To serve, add slices of mango and drizzle with more sweet chilli or BBQ sauce. Garnish with fresh coriander and serve immediately.

Mango & Roast Lamb Pita

Make the most of festive leftovers by combining them with delicious juicy mangoes. Any cold roast can be used in this recipe.

Serves 4
Preparation time: 20 minutes

Ingredients:

250 g shredded roast lamb
4 pita breads or any type of flatbread

For the yoghurt sauce:

250 ml (1 cup) thick plain yoghurt
2 cloves garlic, finely chopped
15 g (½ punnet) flat leaf parsley
15 g (½ punnet) mint, plus a little extra for garnish
Salt and pepper to taste
2 ripe mangoes, peeled, stoned and sliced
Red onion, to garnish
Pomegranate rubies, to garnish
Spring onion, chopped to garnish

Method:

In a bowl combine the yoghurt, garlic, parsley, mint and seasoning. Mix to combine.
Spread the yogurt dressing over the pita breads, top with shredded lamb and slices of mango. Garnish with slices of red onion, scatter with pomegranate rubies and spring onion and garnish with torn mint leaves. Serve immediately.

For more Mmmmm…mango recipes visit www.mango.co.za