With the mango season in full swing, now's the time to be making the most of juicy mangoes to help kick-start a healthy new year!
An abundance of delicious Australian mangoes are available in the summer months, ideal for enjoying in many different ways throughout the day, from breakfast through to lunch and dinner.
Whole trays of mangoes make for great value at this time of year, which is perfect for the mango fans.
Mangoes are ideal for freezing. Cut the mango flesh into cubes and whip them out of the freezer to make mango smoothies or daiquiris. This is a great way to preserve the nutrients in mangoes for a healthy hit throughout winter.
The health benefits of fresh mangoes are hard to beat - they contain more beta-carotene than any other fruit and a 200g serve of mango contains up to three times your recommended daily intake of Vitamin A and Vitamin C.
Making mangoes an everyday indulgence is a great way to kick-start the new year. But be quick - the Australian mango season is due to end in March, so get your fix of mangoes before they disappear from the shelves!
MANGO RICE PAPER ROLLS
1 under-ripe mango
1 Lebanese cucumber
2 spring onions
12 x 15cm round rice paper wrappers
2 cooked chicken breast fillets, sliced
¼ cup torn mint leaves
1. Peel the mango, remove the flesh and slice it thinly. Cut the cucumber and spring onion into 8cm long thin straws.
2. Place the rice paper wrappers in a bowl of warm water for 1 minute or until soft and pliable. Remove and pat dry on a clean tea towel. Lay them out on your bench.
3. Divide the mango, cucumber, spring onions, chicken and mint between each wrapper, placing them on the bottom-left side nearest to you. Roll up firmly to enclose the filling, folding the right side over the filling as you go to make a base, and leaving the left side open to show the filling.
NOTE: Serve with sweet chilli sauce or a dipping sauce of 1/3 cup fish sauce and 2 tablespoons lime juice, if desired.