I have a mattress on the living room floor at the moment. I lay on my stomach, legs kicking in the air, fan pounding away as the air con churns on. It’s cool and lovely and makes me feel a little bit different about working. More casual. Laid back. For now, it works. Today I was doing my thing, clicking about, complaining of a sore neck and shoulder. It was a car nap related injury, a neck strain from nodding off simultaneously with the ute hitting a dip in the road. Ooooouch. Let me tell you. But that’s not the point. I’m not even sure I had a point any more….

Oh yes. Then in walked Hubby with two large Styrofoam boxes with plastic bags on top. I tilted my head curiously to the side wondering what exactly he’d purchased now and in what quantity! That same curiosity got the better of me and soon I was making just that enquiry. It turns out he’d been fruit picking at my Aunt and Uncle’s farm. He had mangos by the box full. Literally. A large bag of black seeded grapes and another stuffed to the top with cherry tomatoes.

I had done the grocery run on Friday we were pretty much chock-a-block. I did buy an entire box of baby spinach,to give you some sort of scale to apply to this situation. My fridge is full of fruit and vegetables. The bar fridge is overflowing with bottles and bottles of chilled water. Essential in this heat I’m sure you’ll agree. And now there were at least two boxes worth of items to squish in there too. I thought about trying. I really did. I wanted to make an effort, store them all away in a nice cool home built just for them…

It didn’t happen. So we made a mango, green smoothie and put aside a couple of dinner in a chicken, mango and pine nut salad. Hubby had at least one for afternoon tea. He delivered some to family and friends who live nearby and soon there was only a box of mango’s left and room in the fridge to squish in the tomatoes and grapes. WHAT a relief, right? I’m sure you were really concerned about that. The greenest of the mango’s are on my bench in their box. I have no idea what to do with them all now.

So come one, come all, mangos for sale!

But seriously, have you got any recipes for me? A mango cheesecake or something might be nice…

  • Faith

    Mango, red pepper, red onion, corrriander and balsamic vinegar makes an amazing salsa over fish.

    • Oh yum! We have loooooads of fish. This is perfect. Thank you.

      • Faith

        I meant to say, if. You warm the salsa a bit in a pan with a wee splash of oil something magic happens!

  • Sorry not a mango lover, unlike my two boys who LOVE them! I will be trying what Faith suggested over fish, sounds lovely.

  • Snoskred747

    I just made this earlier in the week –


    It was enormously awesome, incredibly easy and I am thinking I might try it with pork as well, I have some mangoes left.

    • Thanks for sharing this! YUM. I used to make a chicken, mango and macadamia mixture and fill crepes with it. Sprinkle a few spring onion slices and cheese over the top and heat. SOOOO good. Can’t wait to try this, you’re bringing back memories!

  • I love mangoes and frankly the best way to eat them is leaning over the kitchen sink while wearing a bib. 🙂

  • sheribombblog

    This recipe for Sunshine Pie uses pineapple but I’m sure would also go great with mango. It’s quite low fat but definitely delicious and perfect for this kind of weather!


    9 arrowroot biscuits
    9 ginger nut biscuits
    ¼ cup drained pineapple juice (from drained canned pineapple)

    1 x 250g tub low fat cottage cheese
    1 cup sweetened condensed skim milk
    1 x 200g tub low fat natural yoghurt
    3/4 cup well drained crushed pineapple, (in natural juice)
    ¼ cup passionfruit pulp
    ¼ cup boiled water
    1 sachet (10g) gelatine


    For the base:

    Put one large freezer bag onto another bag (double thickness) and place biscuits into middle bag, using a rolling pin, crush biscuits until fine crumbs form or alternatively place biscuits in food processor and crush this way. Place crumbs in a medium size mixing bowl, slowly add reserved juice mixing well. Coat a pie dish with cooking spray, press mixture into dish, using your hand or the back of a spoon to press base evenly over bottom of pie dish, making sure there are no cracks. Refrigerate.

    For the Filling:

    Blend Cottage cheese in a food processor or blender until smooth. Add condensed milk and yoghurt, blend for a few minutes more until combined, pour mixture into a large mixing bowl. Fold in well drained pineapple and passionfruit pulp. Add gelatine to boiled water, stir until gelatine is completely dissolved then pour into filling and combine well. Pour evenly over prepared biscuit base and refrigerate until set.

    • OMG, you rock! Kel was after something a bit sweet and this should sort him out. Might even have a slice myself, something called a sunshine pie MUST be tasted. Thank you lovely. xo

      • sheribombblog

        No worries 🙂 I know right, the name itself just makes me happy! Haha Enjoy! Worth making with the pineapple one day as well though, it’s so yummy! xo

        • Will do, I have some fresh pineapple here I can give a whiz in the thermomix to get it to a nice mush consistency. 🙂

  • Zia
  • Any room in the freezer? Cut them up into chunks and at a later date you can blend them with equal parts of Greek yoghurt and you have a sort of mango ice cream.

    • Yuuuum. I’m going to have to freeze them, there are just WAY too many. Plus it would be nice to have some throughout the year rather than eat them all now, make myself sick of them, then miss them come April.