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Digital Subscriptions > delicious. Magazine > May 2019 > THIS MONTH IN THE delicious. KITCHEN…

THIS MONTH IN THE delicious. KITCHEN…

When the delicious. team test recipes they often debate the best ways to do things, as well as answering questions that arise in the test kitchen. What fish is in season now, and what’s the best way to prepare and eat it? What does blind baking actually do – and how can I make the most of all those sweet, juicy in-season alphonso mangos? It’s the kind of information you won’t find anywhere else, and it will take your knowledge to the next level.

USE UP A GLUT OF…

ALPHONSO MANGOS

BY THANE PRINCE

Beautiful, fragrant alphonso mangos, imported from India, have an all-too-brief season. Here are some ways to use them while the divine abundance lasts.

PRESERVE Whizz 500g mango flesh (from 4-5 fruit) in a processor with 2 deseeded red chillies. Heat the purée gently in a pan with 450g preserving sugar (with added pectin), 75ml fresh lime juice and 150ml cold water. When the sugar dissolves, increase the heat and boil for 5 minutes until setting point is reached (105°C on a digital probe/sugar thermometer). Pot and seal in clean sterilised jars while still hot.

SALSA Finely chop the flesh of 2-3 ripe mangos, ½ red onion, 1 red chilli and a handful each of fresh mint and coriander leaves. Mix with the grated zest and juice of 1 lime, 1 tsp caster sugar and 1 tbsp white wine vinegar. Season to taste and serve with grilled pork steaks.

SORBET In a blender or processor, whizz the flesh from 3-4 mangos, 2 tbsp lemon juice and 200g caster sugar to the consistency of apple sauce. Freeze in a shallow container, stirring from time to time to break up the ice crystals, until solid.

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About delicious. Magazine

Make the most of May’s warmer weather and bank holidays with the brilliant new issue of delicious. Enjoy the great outdoors with some campfire cooking or simply chill out over weekend brunch – whatever you do, don’t miss British asparagus and gooseberries – at their best now. You’ll also find Tomos Parry from Brat cooking his signature roast turbot, Ben Tish creating sun-soaked Spanish dishes and Mr Bao himself making his magical spiced beef buns. Plus, we show you how to use your noodle and throw a ramen party. May promises to be a month to remember.