LCBO Food & Drink Spring 2021

INSIDE SCOOP

WHAT TO BUY Chop, chop While many hand mixers and immersion blenders have gone cordless in recent years, KitchenAid is raising the stakes with a cordless mini food processor. It is remarkably light, takes up minimal counter space and charges quickly. It’s great for chopping vegetables and blitzing sauces like

Mango season 101

Mango lovers know that spring usually signals the arrival of many varieties of the tropical fruit here in Ontario. Our diverse palates have spurred the import of mangoes from all corners of the globe. Every mango cultivar is wildly different, so here’s what you should look for the next time you’re browsing the produce aisle. Mangoes come in all shapes and colours. The most commonly found is the large Haden variety from Florida, with a green skin that turns crimson when it ripens. While the Haden mango has a tame flavour profile, varieties like the Azucar from Brazil are tender and palm-size but have a pronounced perfume and custard-like quality. by Suresh Doss

Mallika Mango In the late spring months, search for the Mallika varietal. This fibreless hybrid mango from India has become a recent favourite for its pronounced honey flavour and citrus quality. Mallikas have a green peel that gives way to bright orange flesh. They’re great for Thai-style coconut milk and rice desserts.

Julie Mango One of the most popular

Alphonso Mango Commonly known as “the king of mangoes,” the Alphonso has garnered a cult-like following in recent years for its creamy saffron-coloured flesh and delicate aroma. Alphonso is a non-fibrous mango with soft pulp: you can eat the flesh with a spoon.

pesto, and it can even whip cream. KitchenAid 5 Cup Cordless Food Chopper, $179.99, kitchenaid.ca

mangoes in the spring months is the Julie variety from Jamaica. Don’t be fooled by the dark green skin—the Julie has a reddish-orange flesh and can be incredibly juicy when eaten just before it’s ripe. Some fans prefer to enjoy the Julie when it’s fully ripe, which presents a surprising spritz of effervescence.

cordless

ALPHONSO MANGO BY TUKARAM.KARVE/SHUTTERSTOCK.COM; JULIE MANGO BY RONNIE/ADOBE STOCK; MALLIKA MANGO COURTESY OF MANGO CANADA MANGOCANADA.COM

peeled, cubed and placed in tightly sealed containers, will keep well for a few months. Now you can enjoy a mango lassi year-round. Where to find The best place to find a large variety of international mangoes is at your nearest Asian grocery store. Start in late March. Also look for interesting varieties at your corner produce shop.

How to cut The easiest way to cut a mango is by cubing. Standing a semi-ripe mango on a cutting board, use a sharp knife to slice off the cheeks, getting as close to the seed as you can. Score the flesh of the cheeks like a grid and use a spoon to scoop out the flesh. Delicate varietals like the Alphonso should be consumed as soon as possible.

How to store Unripe and semi- ripe mangoes should be stored on the countertop until ready, they get sweeter as they ripen. To speed up the ripening process, store them in a paper bag. Gently press on the peel of the mango with your thumb. If it gives easily, it might be time to put the fruit in the refrigerator. Mangoes freeze very well, and when

Bring bold flavours to a dish Many of the international mangoes we have available today bring bold flavours and interesting textures to dishes. The next time you’re making a Thai-style beef and mango salad, try swapping out the generic variety with something new.

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SPRING 2021 FOOD & DRINK