It is mango season, but I’m finding the classic eating mango, the Kensington Pride, a little pricey at the moment, and I’m not willing to commit to a case of them. There are a lot more varieties of mango about than there used to be in the olden days, and the ones I’m buying are the giant ones that evoke Star Wars for us, the R2E2. The kids aren’t that keen to eat them straight, though will at a pinch, but there’s such a lot of flesh on them that they just groan with potential.
The first thing to do when you get the kids all hot and sweaty from school is to cut the cheeks off an R2E2 and scoop the flesh into the blender. Pour in a slug of the lime syrup we made a few blogs ago, add a cup of ice and press Smoothie on your fancy blender. Instant refreshment for three kids, if you use the small glasses. But the way they like them best is in iceblock form.
My iceblock moulds are the rocket shaped Avanti ones that you can put a wooden paddle pop stick into. It makes them feel like a real iceblock. So take the flesh of one giant mango and insert it into your blender. Add the flesh of half a pineapple, cut that really hard core bit out. Add one lime, from which you have removed the peel and hopefully saved the zest for cola syrup. Add a third of a cup of coconut cream. You put the rest of the tin into a little Decor plastic container for the next batch that you will inevitably be making the next time Graham Creed talks about high pressure systems over central Australia. Press the Smoothie button on the aforementioned fancy blender. I get about twelve ice blocks out of this, which annoys me a little because the moulds are in sets of eight. The kids whinge a little about the fibrousness of the result, because I will insist on making the iceblocks with an actual pineapple rather than a chemical facsimile, but it’s still their favourite.