Growing up in Honolulu makes me well-qualified to speak on behalf of mangoes, my very favorite tropical fruit. My first recollection was how loud and annoying they were when they fell on the roof of our house in the middle of the night! Lucky for them, my first sip of a mango smoothie created instant forgiveness. As far as I was concerned, they could ripen and fall on the roof as much as they pleased.
If you want to try bliss in a glass, make a mango smoothie, shake or lassi. Here’s a good start:
Mangoes are so versatile you’ll want to add them to salads, salsas, snacks and desserts. Ripe mangoes have a mildly sweet, enticing aroma. They give a bit when gently poked with a finger, but avoid ones that are bruised or mushy. To speed ripening, keep mangoes in a paper bag overnight.
Try these recipes and serving suggestions:
- Stir into yogurt, cottage cheese, cream cheese or non-dairy “cream cheese.”
- Add to fruit salad or try a fruit soup like this Chilled Mango-Cherry Soup with Kiwi.
- Eat them with nuts like macadamias and cashews. These decadent Mango, Raspberry and Cashew Cream Parfaits are simple to prepare.
- Add to ice cream, frozen yogurt, sorbet or a favorite non-dairy version, or try these super cooling treats:
- Chop and add to muffins and quick breads, or spoon over cooked pancakes and waffles. This Mango Tea Bread is superb!
- Add to leafy green salads or whole grain salads such as tabouli, couscous or this Mango Quinoa Salad.
- Purée into favorite vinaigrette salad dressing or marinade recipe.
- Chop and add to tuna or shrimp salad, or try our Firecracker Chicken Salad with Pineapple and Mango.
- Make Mango-Black Bean Salsa or add chopped mango to favorite salsa. Mango salsa makes a great addition to grilled, roasted, baked or sautéed meats. Here are some ideas:
- You can grill mangoes for a great side dish, like this Grilled Pineapple and Mango with Balsamic Glaze, or you can make a simple Mango Salad with Chile-Lime Salt and serve it with a favorite main dish.
- For some fabulous vegan meals, you’ll want to try:
- Tofu Veggie Skewers with Pineapple Mango Jerk Sauce (wonderful over rice or noodles)!
- Mango Avocado and Black Bean Salad (great with crusty bread)!
- And for a fabulous vegan dessert, we have Coconut and Mango Tart with Macadamia Nut Crust.
- Try my no-waste peeling and eating method: remove peel using a standard vegetable (carrot) peeler. Eat out of hand, over the kitchen sink, munching around the pit.
Before peeling, wash mangoes under running water. The inside pit is fibrous so cut around it. This video shows you an easy way. Remember, the peel and sap contains a substance called urushiol which is also found in poison ivy. Not as much so most people don’t react to it, but if you are have especially sensitive skin, you may want to wear gloves to help prevent the possibility of contact plant dermatitis.
Got a favorite mango smoothie, salad, dessert or recipe idea? Let me know.