Forget Check cricket scores and rates of interest – mango costs are the summer season numbers to observe. Mango season is about to peak in early December, with some 600,000 trays flooding the market every week, based on the Australian Mango Trade Affiliation. Manufacturing of the tropical fruit is up 14% from final 12 months, with elevated provide translating to falling costs for shoppers.

Mango and beer, together at last in this mango shandy.
Mangoes and beer, collectively finally on this mango shandy. {Photograph}: Dan Matthews/The Guardian

Kensington Prides, also referred to as Bowens, are characterised by their slight pink blush and robust aroma. They’re the archetypical Australian mango, however the query stays: when will this mango shandy turn into the archetypical Australian tipple? Additionally in your summer season cocktail checklist: the mango tango, and a champagne lassi.

Calypsos are prized for his or her clean, agency and fibre-less flesh. They maintain their form nicely when sliced or cubed, making them splendid for tropical fruit salads, boozy fruit salads, and the topper to Adam Liaw’s pavlova.

Thomasina Miers’ chilled mango salad in anise-lime syrup, with optional tequila.
Thomasina Miers’ chilled mango salad in anise-lime syrup, with non-obligatory tequila. {Photograph}: Johanna Parkin

It’s going to be a Honey Gold kind of Christmas, with crops from Katherine getting into the market from mid to late December. Their candy, wealthy flesh holds up on this chilled rice pudding with the heady aromas of pandan and passionfruit. Barely underripe mangoes work nicely on this paneer and mango salad with tamarind and shallots.

Paneer and mango salad with tamarind and shallots.
Underripe mangoes? They’ll work nicely in Meera Sodha’s paneer and mango salad with tamarind and shallots. {Photograph}: Emma Lee/The Guardian

Assume inexperienced mangoes – the kind greatest suited to cooking in south and south-east Asian savoury dishes – and also you’re most likely pondering of unripe Nam Dok Thai mangoes. You’ll probably discover them in Asian grocers; seize a couple of and switch them into Palisa Anderson’s “celebration dish” of yum mamuang (deep-fried snapper with inexperienced mango salad), or this salty, spicy and bitter som dtum from her late mom and doyenne of Thai cookery, Amy Chanta. Past salads, there’s additionally this Keralan fish curry with mango.

Yum mamuang, deep-fried snapper with green mango salad
Yum mamuang, deep-fried snapper with inexperienced mango salad. {Photograph}: Brett Stevens/Chat Thai

Feeling extra like a lazy summer season? Do that no-churn mango ice-cream, and this no-bake mango, ginger and lime tart. The recipes from our UK colleagues name for tinned mango pulp, however Australians have the posh of choosing recent. Kensington Prides are the most effective Australian substitute – they’ve softer, extra yielding, extra blender-friendly flesh. They’ll additionally work nicely in Meera Sodha’s mango and cardamom lassi.

And if, for some cause, you’ve left your mango to overripen within the fruit bowl, worry not – it’s destined for this mango sizzling sauce.