|Black bean nachos with mango-avocado salsa.|
Obviously Andy and I love mangoes. We are always trying to find ways to make them last throughout the year. We've already made chutney, and no doubt the next few weeks will see our dehydrator full of mango slices and fruit rolls, our freezer full of mango pieces, and our bread maker full of jam.
|Tropical sorbet & fresh mango|
I'm looking forward to these next few weeks, as Bowen season gives way to the smaller, tart Asian varieties and the big-as-your head Palmers and Keitts. We're even contemplating planting one of these other varieties in our garden, but for now we're very happy to eat lots and lots of mangoes without having to clean up any of the mess.