Mangoes. The word resonates in such an alluring way–conjuring up images of tropical paradises with sun-baked beaches, swaying palm trees and pulsing melodies.
With their red, yellow or light green skins with juicy, orange interiors, mangoes have long captured the imagination of artists and writers. They are the subject of numerous sun-drenched paintings, many by Impressionist Paul Gauguin. Writers have dubbed them the “the apple of the tropics,” praising their taste and aroma as well as appearance. Many agree that mangoes are the “king of fruits.”
Their exotic taste–with hints of pineapple, guava and tree-ripened peaches–makes apples and pears seem almost bland and commonplace.
Their intense, flowery fragrance and rich, sweet and almost spicy taste make them the cornerstone of myriad dishes. Here are just a few:
– Breakfast foods: Use diced and chilled mangoes alone or accompanied with a wedge of lime or lemon. Or use them as tropical-style toppings for pancakes, waffles or cereal. Or make a breakfast shake by combining plain yogurt with sliced mangoes and ice cubes; process in a blender until smooth and frothy.
– Salsa: Combine diced mango with chopped cilantro, minced jalapeno chili, minced or grated fresh ginger, a little lime juice and a pinch of salt. Add minced red onion or a splash of orange juice, if desired. Use mango salsa to top grilled poultry, pork or seafood (especially shrimp, scallops and swordfish). It’s also delicious stirred into cooked rice or grains. Refrigerate mango salsa and use within 24 hours for best results.
– Purees: Puree ripe mangoes in a blender or food processor fitted with the metal blade. Use over ice cream or frozen (or plain) yogurt. Slather it over angel food cake or puddings. Or decoratively drizzle puree on dinner plates when serving roast pork or grilled chicken.
– Appetizers: Wrap strips of prosciutto (dry-cured Italian ham) around wedges of mango and secure with toothpick. Sprinkle with minced cilantro, if desired.
– Salads: Toss diced mangoes into mixed green salads, coleslaw or fresh spinach salads. Or make a fruit salad by combining chunks of mango, pineapple, papaya and bananas with a little lime juice and chopped fresh mint. For a more exotic flavor, add the pulp of one or two passion fruit.
– Drinks: A frozen mango daiquiri is a delicious treat. Freeze milk in an ice-cube tray. Place frozen milk cubes in blender with diced mangoes and rum. Blend.
– Desserts: Diced mangoes can be used in crumbles and cobblers, but my favorite is the Thai dessert of sweet rice with mangoes and coconut milk.
– Pork: Roast a boneless pork loin with wedges of fresh pineapple that have been simmered with curry powder and pineapple juice. Top roast with mango chutney the last 30 minutes of cooking. Slice and serve with wedges of mango (that have been tossed with minced ginger and cilantro).The mango season peaks in June. Here are tips for using, buying and storing them.
– Buying: A ripe mango will yield to slight pressure when held between your hands. Often the skin will show a blush of either red or yellow-orange. A loose or shriveled skin is a sign that the mango is past its prime.
– Storage: Store unripe mangoes at cool room temperature for a few days to soften. Or place mangoes in a plastic or paper bag to ripen. Ripe fruit will keep in a plastic bag in the refrigerator for two or three days.
