Mango Season in South Florida

Mangoes are here!!!   Our South Florida mango season usually runs from June to part of August.   It depends on the variety of mango but some of them can have another productive fruit season during our fall months like the Thai variety 'choc-anon'.  How awesome is that!?!

We are very blessed to have wonderful friends that have bountiful harvests on their mango trees this year and have graciously shared their wealth.   Just a word of advice for those of you without trees, if your neighbor has a tree it is always advisable to ask the homeowner for a few mangoes before you take them.   Mangoes can make people do crazy things lol!!!   Our freezer is full of chopped mangoes ready to be made into one of my famous mango smoothie's or one of Kendra's infamous Mangorita's (OMG Good!) or my healthy mango salsa or my grandmother's mango bread or even mango popcicles (add rum or bourbon for the adults)....whew, the delicious list goes on!   I thought it would be a great idea to add a few recipes for you all to try.   So go out and get you some mangoes!!!

Thai-Style Mango Salsa

From The Tropical Vegan Kitchen cookbook  By Donna Klein

2 cups cubed mango (about 2 medium sized mangoes)

1/2 cup chopped fresh cilantro

1 to 1 1/2 Tbs. Thai sweet chili sauce

1 Tbs. low sodium tamari or soy sauce

1 Tbs. fresh lime juice

2 large cloves of garlic, finely chopped

1/2 tsp. sugar or to taste

salt & pepper to taste

2 recipes of baked wonton crisps

In a food processor with a knife blade, pulse the mango until finely chopped but slightly chunky.  Transfer to a small bowl and add the remaining ingredients, except wonton crisps, stirring well to combine.  Let stand about 10 minutes at room temperature for flavors to blend; stir before serving with crisps.

Baked wonton crisps

12 wonton wrappers

2 tsp Chinese hot oil, peanut oil, or plain sesame oil

garlic salt or table salt to taste

Preheat oven to 400F - Arrange wonton wrapper on large ungreased baking sheet & brush the tops with oil.   Turn over & brush with remaining oil. With a sharp knife cut wrappers diagonally in half.  Sprinkle with salt.    Bake at center rack for about 5 minute until golden, keep an eye on them so they don't burn.  Cool slightly & serve with mango salsa.

My mango salsa has black beans (I use canned black beans & rinse them), corn (either cut off the cob/frozen/canned; up to you), diced fresh tomatoes, finely chopped red onion or shallots, finely chopped jalapeno pepper (without seeds), diced avocado, diced mango, chopped fresh cilantro, fresh lime juice and salt & pepper.  All of the ingredients are to taste so feel free to add more of one than another.

My Grandmother's (Gisele Vermeire) Mango Bread Recipe (circa 1972)

½ c butter

¾ c sugar

1 egg

1 tsp baking powder

1 tsp baking soda

¼ c sour milk, I’m guessing this could be buttermilk?

¾ c golden raisins (I usually leave them out & add ¼ c more nuts & mango)

½ tsp grated lemon peel

2/3 c mashed ripe mangoes, which should be 1-2 mangoes

2 c flour

½ c chopped nuts

Cream butter and sugar, then add egg, butter milk; mix well then add sifted dry ingredients.  Fold in the lemon rind, mangoes, raisins and nuts until evenly mixed through.  Bake in greased loaf pan at 350F for 50-60 minutes.  Cool thoroughly before cutting.

Hope you are enjoying your summer as well as your mangoes!

Happy Gardening and Many Best Wishes,

Sheri

xoxo