It’s mango season in Hawaii, the fragrant fruit is literally dripping off the trees. Recently, I found myself with an abundance of mangoes. So many that I hardly know what to do with so much fruit. Sure, I serve up fresh mango every morning to my breakfast guests, but this really doesn’t do much to make a dent in this large pile of ripe fruit.
The trouble with ripe fruit is it doesn’t stay ripe for long. Luckily, I’ve been able to find some delicious recipes that call for fresh mango. Now I can enjoy the tropical flavor of this island favorite without having to worry about getting bored with the same old dish day after day. As an added bonus, some of these recipes travel well and have a long, stable shelf-life.
First thing’s first, when enjoying a fresh mango it’s important to know how to properly cut a mango. Also, it’s good to wash your hands really well after handling a mango, the skin secretes an enzyme that is similar poison ivy. If you have a sensitivity to poison ivy it’s a good idea to handle mango with care.
Once you’ve got your mango all diced up in neat little chunks, it’s super easy to make a mango salsa. Gimme Some Oven shares this delicious recipe which requires only five ingredients, but it’s totally packed with flavor. Try it with fish tacos – yum yum!
When it comes to mango-based condiments, however, I’m crazy for a homemade chutney. Journey Kitchen was kind enough to share their mother’s prized recipe, and I couldn’t be more pleased. This really is a beautiful and versatile chutney which pairs perfectly with toast for breakfast, or fish for dinner. It’s hard to find a perfect balance between sweet, tart, and spicy- this recipe hits the mark.
Speaking of breakfast, the guests at the B&B where I work really enjoy the homemade bread I prepare daily. With the abundance of mangoes falling from our trees I’ve had an opportunity to play around with flavored quick breads. Though I’ve come up with my on super-special, super-secret recipe for mango bread I drew inspiration from sources such as Miss Homemade and Cups of Sugar Pinch of Salt.
A recipe doesn’t need to be complicated to be outrageously decadent, and nothing proves this point better than mango brulee. Seriously, it’s just a few slices of mango topped with ginger, sugar, and a pinch of cinnamon. Dine and Dish demonstrates the simplicity of perfectly caramelized sugar and balanced spices.
This delicious, frosty, soft serve recipe requires only two ingredients – fresh mangoes and coconut milk. Coco’s Well demonstrates how simple it is to turn frozen chunks of mango into a delicious whipped treat with just a little coconut milk and the sweetener of your preference.
If you want to kick your smoothie game up a notch, try a combination of mango, chia seeds, and bananas. Personally, I would add coconut milk, but Family Fresh Meals suggests almond milk. Really, it’s just a matter of personal preference and you’re welcome to use whatever you enjoy.
When I first arrived on the Big Island of Hawaii, I had the pleasure of working with a man by the name of Bebo. I learned a great deal about work-ethic and character from this influential man, but one of the most valuable lessons I took away from that relationship was how to turn simple tortillas into delicious pizzas. Love Veggies and Yoga takes the idea of the tortilla pizza and transforms it into a tropical treat with the combination of mango and basil.
I love a great salad picked fresh from the garden. Nothing goes better on a bed of crisp, colorful greens than a homemade dressing featuring the sweet taste of mango. Less is more, if you ask me, and The Tasty Alternative proves this theory with this simple and sweet mango dressing.
The endless summer weather of Hawaii means it’s always the perfect time for a beachy keen barbeque. When I grill out with friends, I like to bring along a big jug of mango lemonade. I personally like to shake mine up a bit with the addition of ginger, but you can follow in the steps of Foodie Misadventures and enjoy the straightforward combination of lemons and mangoes.
I think I fell upon the recipe for mango ice cream by happy accident. I mixed up a mango smoothie by blending frozen mango chunks with coconut milk, but I didn’t have time to finish the entire batch. Not wanting to waste any, I put the remainder in the freezer and later discovered it held up quite nicely. Seems I Food Real stumbled upon the same delicious epiphany.
I still have plenty of mangoes to go around! Do you have any recipes to share? Please leave them in the comments below, or start a conversation on our Facebook page.
This guest post was authored by Rachel Cook