YOUR SEASONAL PRODUCE WATCH with Matt Golinski
MANGO and lychee feasting is a highlight of the Sunshine Coast summer each year. Mango season in Australia stretches from September to March, with local fruit peaking in January and February. The Kensington Pride, better known as a Bowen mango (Bowen in north Queensland being where the cultivar originated) is the most common variety grown in the region, but hybrids such as the R2E2, Keitt and Calypso have become popular commercial varieties in recent years. Lychees are available from October to March, with growing regions stretching from North and Central Queensland to northern New South Wales. Up to eight varieties pop up across the season, each with their own size, flavour and texture. Keep an eye out for Sah Keng and Kwai May fruit, two of my favourites. Freezing lychees in their skins turns them into perfect little ice blocks. Undoubtedly the best way to eat both fruits is standing at the sink slurping them down with juice running down your arms, but together they make the perfect topping for this crunchy, creamy pavlova.
M A N G O A N D LY C H E E P AV L O VA Ingredients: 4 large pastured free-range egg whites 300gm castor sugar 2 tsp cornflour 1 tsp white vinegar 500ml cream, whipped 2 mangoes, sliced 250gm lychees, peeled and de-seeded
Method: • Preheat oven to 120°C. • Using an electric mixer, whisk egg whites until soft peaks form, then with the motor running slowly add the sugar a little at a time and continue to whisk until glossy and thick and all the sugar granules have dissolved. • Gently fold in the cornflour and vinegar, scrape onto a baking tray lined with baking paper, shaping into a circle about 25cm in diameter.
• Bake for 1 hour, then turn off the oven and allow the pavlova to cool completely before removing it. • Once completely cool, gently transfer the pavlova to a serving plate, top with whipped cream and arrange the mango slices and lychees on top. • Serve immediately with vanilla ice cream. Serves 8
PROMOTING GOOD, CLE AN AND FAIR Slow Food is a global, grassroots organisation with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment
www.slowfoodnoosa.com
Let’s support local February 2022 Your Local Lifestyle | Page 23
