Mmmmmmango season. It’s here. And I hear lots of people are wondering what to do with the fragrant bundles dropping onto their backyards. (Lucky bastards with your mango trees…)
*Mango milkshakes and smoothies… duh. Try one of my favorite combinations: Mango, pineapple, banana (and a handful of leafy greens if you’re so inclined).
*Mango lemonade. Just puree that baby and add it to your regular lemonade.
*Sangria? Yeeeaaah, sangria…
*Here’s a margarita recipe from my Mexican cookbook: 2 mangoes, 3 peaches, 1/2 cup tequila, 1/4 cup triple sec, 1/4 cup lime juice, 10 ice crushed ice cubes. Peel and blend the mangoes and peaches. Then add the booze and lime juice. Finally, the ice. YES.
*There’s about a bazillion mango chutney recipes on the internets, some calling for ripe mango, some calling for unripe mango. It may be a little labor intensive, but hey, make it a weekend project.
*Mango salsa: 2 roasted red chiles (of whatever heat level you’re into), 2 mangoes, 1/2 an onion, the zest and juice of one lime, and a bit of cilantro. Chop, chop, chop. Mix. Tortilla chip time.
*How about blending some mango puree with your favorite barbecue sauce? Hmmm…
*Try subbing or adding mango wherever there’s another fruit in a salad, like spring mix with mango, strawberries and almonds or goat cheese.
*Fruit salad, of course. And if you’re cool, you’ll sprinkle some lime juice and cayenne pepper over it.
*Breakfast foods of all sorts: add it to cereal, oatmeal, pancake batter, try a slice on your bagel with cream cheese…
*If you’re making Thai curry, or have some leftover from a restaurant, add some chunks of mango in there. Do it.
*How about a sandwich? A few slices of mango, tomato, some hummus or cheese… It might work. Or mango and almond butter.
*Add it to bean and grain dishes, like brown rice or chickpeas with mango, cashews, and whatever seasonings you like. Think tropical flavors.
*Instead of strawberry shortcakes… MANGO SHORTCAKES! (With candied ginger!)
*On top of ice cream or yogurt, of course.
*Add chunks to banana bread batter. Yurm.
*A little more Thai inspiration: Sticky Coconut Rice with Mango
You could also try my mango bars…
First, get an 8×8 inch pan, and bake whatever cookie crust you like. Graham cracker, shortbread, nuts, whatever. You’ll find something, I know it. Or if you’re that lazy, just go out and get a pie crust. Just make sure your crust is already baked before you continue with the rest of this.
Then, you’ll take one of yer sexy mangoes…
Then you’ll peel and chop. Put it in the food processor with 1/3 cup of sugar, a schtickle of lime juice, and a Tbsp of pectin. Pectin is a naturally-occurring fiber found in most fruits. When heated, it thickens, which is basically how jam and jelly happen, along with the help of sugar. Although the mango has some pectin already, I add the extra pectin powder to help make the end product more solid. Plus, pectin has a tart taste, so it’s good for this particular situation. You can find pectin in the baking aisle at the grocery store.
Then you’ll puree all that stuff together and transfer it to a saucepan.
Then pour it over your crust.
More mango conversation to come kids… And if you’re still at a loss for what to do with all them mangoes, there’s always the National Mango Board.