FINAL CALL FOR MANGO ORDERS

If you love mangoes, here’s your chance to indulge in fresh juicy Kensington Pride mangoes and support our fundraising drive.

We are selling trays of mangoes picked and packed during the premium harvest. Ask your neighbours, friends and family if they love mangoes too. The more mangoes sold, the more money raised for the school!

They are packed in a single layer tray, with approximately 7kg of Mangoes per tray. The number of Mangoes per tray depends on the size of the fruit and may vary from 12 large Mangoes up to 23 small Mangoes.

Cost per Tray is $28.

Mangoes will be arriving early December (dependent on mango ripening and weather)

Mango orders close

12pm Monday 24th October!

To order go to Compass Canteen, via the Compass App

For other members of the community who do not have a Compass profile, we are providing an

EFT option payable at the Office.

For further information contact Sophie Smibert (George 3/4L & Rupert 1/2L) Ph; 0402206322

The Northcote Primary School Fete 2023 will be here before we know it. Can you order an extra tray of mangoes and do some preserving for Helen’s Harvest? Here are a few recipes to get you thinking!

Mango Chutney

6 firm but ripe mangoes (about 1½ kg)

500ml white wine vinegar

450g granulated sugar

1 tbsp cumin seeds

2 tsp coriander seeds

10 cardamom pods

2 tsp nigella seeds

½ tsp cayenne pepper

½ tsp turmeric

3 garlic cloves, crushed

8 whole cloves

thumb-sized piece of ginger, grated

1 fat red chilli, seeds removed and finely chopped

Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.

Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

Transfer the chutney into sterilised jars while still hot. Seal the jars and leave to cool, then add labels (including ingredients, name and contact number). Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed. Perfect for the fete!

Mango Passionfruit and Lime Jam

2 kilogram (4 pounds) mangoes, peeled, seeded, chopped finely

1/2 cup (125ml) lime juice

3 cup (660g) white (granulated) sugar, approximately

1/3 cup (80ml) passionfruit pulp

2 tablespoon finely grated lime rind

Combine mango and juice in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 20 minutes or until mango is soft.

2

Measure fruit mixture; allow ¾ cup sugar for each cup of fruit mixture. Return fruit mixture and sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 15 minutes or until jam jells when tested. Stir in passionfruit pulp and rind.

3

Pour hot jam into hot sterilised jars; seal immediately. Label (include ingredients, name and contact number) and date jars when cold.

Working Bee Postponed. Worker Bees stay keen!