Some more things to do with mango

We've been busy the last few days, between Christmas, and medical emergencies of the feline variety (now sorted... Nacho ate a loooong shoelace and had to have it surgically extracted, but will be home 1 hour from now, which makes me happy). So I will get to holiday-ish posts, eventually. But, for now, I leave you with some photos of mango-creations. The season seems to be tapering off for us here, but there may be some alternative varieties at the markets in the coming weeks.

We recently grabbed this stellar bargain: fill a bag for $4.

That bag was filled, to the brim.

Most of the mangoes were very ripe, so we peeled and blended up something like 14 of them, mainly for fruit leather.

Some of the blended mango went into mango-ginger muffins.

Another scoop of the mango, blended with banana, went into the mix for granola. Served with, of course, more fresh mango on top.

Fresh mango, fresh pineapple, fresh mint, and Cointreau makes an easy but fancy grown-up fruit salad.

In preparation for a mango-coconut upside down cake, my mango slices were so pretty. Then, I poured in the coconut cake batter and baked.

When I poured, the prettily arranged slices got messed up.  Woops.

In the world of savoury foods, Andy made this "mango three way" (his name for it, not mine). Mango jerk seitan, with grilled mango cheeks, and a mango noodle salad.

Throwing mango in to a chickpea curry at the last minute is pretty delicious.

Mango, pineaple and avocado with soy & sesame dressing made a very tropical, Asian-ish side to the very traditional, Western-ish meal of seitan schnitzels with potato mash.