The sweet smell of mangoes is surely a sign summer must be around the corner. With the first of the new-season fruit available in South Australia now, Michael and Filia Kotsanis, from Michael’s Fruit and Veg at Adelaide Central Market, offer advice on the different varieties, uses and health benefits. InDaily also shares some luscious mango recipes.

When does the mango season begin and end in Australia?

Late September to March, depending on the variety.

What are some of the main varieties of the fruit in this country and how do they differ in look and taste?

Kensington Pride (golden flesh with a sweet, tangy flavour), Calypso (fibreless flesh with a full, sweet flavour), R2E2 (round mango with yellow flesh), Honey Gold (juicy flesh with a sweet, rich flavour), Keith (sweet to mild flavour).

Cutting up mangoes can be a messy task – do you have any expert tips for the task?

Do it in the bathtub!

What are the health benefits of this particular fruit?

Mangoes contain a water-soluble fibre which is believed to help prevent cancer of the digestive tract. It also has the all-important B Complex (anti-stress) vitamins and minerals such as iron, calcium, magnesium, potassium, phosphorous, zinc, folic acid and selenium.

What are some of your favourite ways to use mangoes?

Light summer salads, smoothies, sweet desserts, fruit salad and mango with chicken.

The recipes below are republished, with permission, from the Australian Mango Industry’s website.

Mango, Ginger and Lime drink

Ingredients

1 litre soda water
2 mangoes
1 bottle ginger cordial
2 limes

Makes: 1.5 litres

Method

1. To make the mango puree, peel and dice ripe mangoes and blend until smooth.

2. Pour soda water into a large jug and add mango puree.

3. Stir and add ginger cordial to taste.

4. Cut limes into wedges and serve with each glass

Created by Carl Mitaros of Reserve Restaurant.

Grilled King Prawns with Mango, Young Coconut & Lime

Ingredients

2 young coconuts
2 mangoes
200 ml (7 fl oz) coconut cream
1 long green chilli, seeded and finely chopped
Juice of 4 limes
1 tablespoon fish sauce
6 spring onions (scallions), sliced
20 green king prawns

Makes: 4 serves

Method

1. Peel and finely dice the mangoes and put in a large bowl. Add the coconut flesh, coconut cream, chilli, lime juice, fish sauce and spring onions.

2. Preheat the barbecue hotplate to medium.

3. Cut the prawns in half lengthways and remove the intestine. Season with salt and pepper and cook for a couple of minutes until opaque and just cooked through. Serve drizzled with mango dressing.

Tip: Ask your grocer to cut open your young coconut or, if you have a cleaver at home, you can do it yourself. Using a spoon, scoop out the soft flesh from the inside and dice