Queenslanders do love their mangoes and tucked away at a place called Wamuran on the Sunshine Coast is an orchard full of them.
Pinata Farms are famous for their Honey Gold mangoes and true to their name, they have been described as ‘honey dripping off the tongue’. What places this variety a cut above the rest is the size of the seed. It’s smaller, meaning there’s more fleshy goodness to enjoy!
We’ve included a tasty recipe below, from Alastair McLeod, that you might like to try using mangoes and spanner crab. Yes folks, seafood and tropical fruit is back, and in a big way!
Spanner Crab and Honey Gold Mango Salad – Serves 4
- 1 lemon 10g preserved lemon rind, very finely diced
- ½ large red chilli, deseeded and finely diced
- 1 small clove garlic, peeled and crushed
- 1 golden shallot, peeled and finely diced
- 2 tbs extra virgin olive oil
- Sea salt and freshly milled pepper
- 200g cooked spanner crab meat
- 50g mayonnaise
- ½ lemon zested
- 1 tbs chives, finely chopped
- 1 large Honey Gold Mango, thinly sliced
- 1 tbs baby capers
- Remove the base and top of the lemon so it sits flat on a chopping board.
- Using a sharp knife, remove the rind and pith.
- Holding the fruit over a bowl to catch any juice, cut either side of the white membrane to remove the segments.
- Cut these segments width ways into small triangles.
- Squeeze juice from remaining flesh into the bowl.
- Add preserved lemon, chilli, garlic, shallot, olive oil and season to taste. Set aside until required.
- Next combine crab meat with mayo, lemon zest and chives.
- Scoop onto plates and fan sliced mango alongside.
- Spoon over the lemon dressing followed by the capers.