Marvellous mangoes

The Queensland mango season is about to start, so it's time to think about how you can make them a feature of your summer menu. There are lots of different varieties to choose from - my preference is the more acidic varieties because I like to use them in savoury dishes. The Kensington Pride (aka Bowen) mango remains the most poular breed among Australian consumers. The Calypso (pictured) a breed developed in Queensland is a cross between the Kensington Pride and a Florida Red Blush variety that gives it a distinctive red/pink blush. It has a smaller seed and firm, sweet fibreless flesh which makes it excellent for salads and cooking. Other varieties include the Honey Gold - very sweet and good in smoothies or with ice cream; the R2E2; Keitt and the Kent. 67% of Australia's mangoes are grown in North Queensland and the season runs from late November to March.

Choosing a good mango is relatively simple. You use your nose. You can usually tell the perfectly ripe mango by how it smells. Give it a good sniff - the aroma should be strong but sweet. After choosing a ripe mango, store it in the refrigerator and eat it within three days.

Macadamia nut parfait with caramelized mango

Serves 6

Ingredients
100g roasted macadamia nuts

1 vanilla pod

175 ml milk

2 egg yolks

50g caster sugar

1 dessertspoon honey

200ml whipped cream

2 whipped egg whites

2 Honey Gold mangoes cut into slices

4 dessertspoons castor sugar

Method

Split vanilla bean and heat with milk.

Cream egg yolks and sugar and then slowly add vanilla milk.

Heat in a heavy based pot on low until mix lightly coats the back of a spoon.

Remove from heat and cool.

Remove vanilla bean.

When cool, add whipped cream, honey, egg whites and 75g of macadamia nuts. Fold lightly.

Pour into 6 moulds, cover and place in freezer overnight.

To unmould, run around edge with a pairing knife or dip quickly into boiling water.

Turn out onto plates.

Sprinkle sliced mango with castor sugar and place under a hot grill until caramelized.

Allow to cool and place next to each parfait.

Garnish with macadamia nuts.