South Africa grows 15 mango varieties, mostly in the subtropical regions of Limpopo, Mpumalanga and KwaZulu-Natal. And as a nation, we love them! The South African harvesting season is from December to the end of April, so you will be able to find your favourite mangoes on supermarket shelves right through the summer months.
So if you love mangoes as we do, then you will definitely enjoy what comes next. The South African Mango Growers’ Association has shared a delicious recipe that you can whip up this Christmas. They reveal that the best thing about this recipe is that it doesn’t take too long to prepare, and you can store the biscuits for a few days to be ready and wait for whenever you or the kids get the urge. Just make sure you leave a couple for Christmas Eve!
Place the bicarbonate of soda and boiling water in a small mixing bowl and stir until combined. Pour into the oil mixture, and gently stir, don’t be alarmed as it will froth up. Pour the mixture over the oat mixture and mix well to combine.
Roll small amounts of the dough into 30g walnut-size balls and place spaced out on the prepared baking trays, use the palm of your hand to slightly flatten. Bake for about 8 – 10 minutes.
Carefully transfer the biscuits to a cooling rack and leave them to cool completely. The biscuits might seem soft but as they cool down, they will harden. At this stage, you can store the biscuits in an airtight container until you are ready to serve them. Once the biscuits are cooled and ready to serve, mix the mango purée, mascarpone, and remaining castor sugar well together and spread over the biscuits with a spoon.
