Tonight I thought I’d make an effort to use up more of the contents of the mixed fruit and veg box we received from Abel & Cole last Friday.
Wednesday’s dinner was simple – Waitrose fresh beef burgers served with mushrooms (chopped and fried) and royal jersey potatoes (boiled and served with butter).
For dessert I figured I’d better eat the large mango – it was feeling soft and ripe and might well be past it’s best by Friday, when we’d next have a chance.
But, as regular readers will know, I’m a mango snob. I prefer the wrinkly green-to-yellow Asian varieties of mango of which alphonso and kesar are the stars. The depth of flavour and the heady perfume of these mangoes put the fat, rounded red-green ones in the shade.
Sure enough, when I cut into the mango, which was perfectly ripe, it was neither as sweet or as flavoursome as I would like, though nice enough.
What to do?
A while ago I particularly enjoyed a salsa (served with empanadas in a South American chain restaurant) and guessed that it contained mango, tomato, red onion, mint and coriander. With that in mind I decided to combine coriander and mango into a dessert dish.
And for dessert – Kavey’s Coriander-Marinated Mango
I chopped up the flesh, threw in a few spoons of white sugar, mixed in lots of chopped fresh coriander leaves and left it in the fridge for just under an hour.
When I came to eat it the sugar had drawn some of the juices out of the mango flesh to create a delicious syrup and the coriander had imparted it’s unique taste. The combination was absolutely terrific, even better than I’d hoped, and one I’ll definitely do again.