unlike regular mangoes, the champagne variety are free of fibres, so no more getting bits stuck in your teeth (10 bonus points). they are absolutely delicious - really sweet and without any sharpness. the flesh is soft throughout - nothing worse than getting a slightly hard piece of mango in your mouth that is either tasteless or sharp. i highly recommend you try these if you haven't already.
here's a good excuse to try them out:
Mango Bellini
1 ripe champagne mango, peeled and seeded
1 cup soda water
2 tablespoons sugar
chilled champagne
4 mint sprigs for garnish
1. place mango pulp and sugar in a blender and whizz until the sugar dissolves.
2. pour in the soda water and pulse once to mix ingredients together.
3. divide the mango mixture between four champagne flutes and top off with chilled champagne.
4. garnish with a sprig of mint.
marvellous mangoes
specifically champagne mangoes... recently discovered by our household at whole foods...they're not cheap but if you buy them individually rather than in a box of 6 they are relatively reasonable.
unlike regular mangoes, the champagne variety are free of fibres, so no more getting bits stuck in your teeth (10 bonus points). they are absolutely delicious - really sweet and without any sharpness. the flesh is soft throughout - nothing worse than getting a slightly hard piece of mango in your mouth that is either tasteless or sharp. i highly recommend you try these if you haven't already.
here's a good excuse to try them out:
Mango Bellini
1 ripe champagne mango, peeled and seeded
1 cup soda water
2 tablespoons sugar
chilled champagne
4 mint sprigs for garnish
1. place mango pulp and sugar in a blender and whizz until the sugar dissolves.
2. pour in the soda water and pulse once to mix ingredients together.
3. divide the mango mixture between four champagne flutes and top off with chilled champagne.
4. garnish with a sprig of mint.
unlike regular mangoes, the champagne variety are free of fibres, so no more getting bits stuck in your teeth (10 bonus points). they are absolutely delicious - really sweet and without any sharpness. the flesh is soft throughout - nothing worse than getting a slightly hard piece of mango in your mouth that is either tasteless or sharp. i highly recommend you try these if you haven't already.
here's a good excuse to try them out:
Mango Bellini
1 ripe champagne mango, peeled and seeded
1 cup soda water
2 tablespoons sugar
chilled champagne
4 mint sprigs for garnish
1. place mango pulp and sugar in a blender and whizz until the sugar dissolves.
2. pour in the soda water and pulse once to mix ingredients together.
3. divide the mango mixture between four champagne flutes and top off with chilled champagne.
4. garnish with a sprig of mint.
