Mango Madness

I kept waiting for life to slow down to get back to posting new stuff, but I forget that sometimes life speeds along at top speeds despite my wishes. I'm easing back into things with some simple recipes you can use alongside a variety of dishes. The other day I took advantage of a mango sale and I want to share some great recipes should you come across this delicious fruit. I'm always amazed when people say they don't like mangoes, they are loaded with flavor and pair nicely with so many different things. If you love mangoes I hope you are inspired by some of these recipes.

Spicy Mango Salad
serves 4
Recipe courtesy of Whole Foods Market

3 mangoes, peeled, pitted and diced
zest of 2 limes, juice of 1 lime
1 teaspoon chili powder
1/2 teaspoon kosher salt
large pinch of powdered ancho chili pepper or cayenne pepper

Place mangoes in a bowl and combine all other ingredients. Eat it alone or serve alongside grilled or roasted foods, it pairs really nice with white fish. Garnish with chopped mint for a refreshing cool flavor.




Fresh Mango Marinade
Makes 1 cup marinade
Recipe courtesy of Whole Foods Market

1 ripe mango, peeled, pitted and chopped
1 tablespoon canola oil
2 tablespoons orange juice
1 teaspoons fresh ginger, diced
2 teaspoons brown sugar
2 garlic cloves, chopped
3/4 teaspoon sea salt
1/4 teaspoon red pepper flakes

To make the marinade, combine all ingredients in a blender or food processor and puree.

To use the marinade, pour into a large bowl and add up to 2 pounds of chicken breast or pieces, pork chops or sliced firm tofu. Cover and refrigerate at least 2 hours and up to 1 day.

When ready to cook, transfer everything to a baking dish and bake at 425 degrees until cooked through; or remove the food from the marinade and grill it, then place the marinade into a small saucepan with 1/3 cup water and boil for at least 5 minutes before serving it along with the grilled food.





This is a great beverage that is both refreshing and light. It calls for turbinado sugar which is sugar-cane based, minimally refined sugar. It is medium brown in color and has large crystals. It's often mistaken for traditional brown sugar because of its light brown color, but it's made in a different way. Many people consider it to be healthier than both white and brown sugars, since it is generally less processed and refined. Cardamom had a strong unique taste that is intensely aromatic. It pairs nicely with the mango, mint and citrus flavors present in this recipe.

Mango-Mint Limeade
Serves 8
Recipe courtesy of food52.com

 3 cups fresh mango, peeled, pitted, and cut into large chunks, or 1 pound bag frozen mango, thawed
1 cup turbinado or raw sugar
1 tablespoon grated lime zest plus 1/2 cup juice from 4 to 5 limes
10 green cardamom pods, lightly crushed with the back of a knife
1 cup loosely packed mint (basil or a combination of mint/basil can be substituted)
Sparkling water
Thinly sliced limes and mint for garnish

In a bowl of a food processor, combine mango and lime juice and process until smooth, about 1 to 2 minutes. Strain through a fine-mesh sieve into a bowl. You should have about 2 cups of mango-lime juice. Chill until ready to use.

To make the simple syrup, combine the sugar, 1 cup water, lime zest, cardamom pods, and mint in a small saucepan over medium-high heat. Bring to a boil, then lower heat and simmer for about 10 minutes or until a thin syrup forms. Pass the syrup through a strainer in to a bowl or measuring cup. You should have about 1 cup of mint simple syrup. Chill until ready to use. 

When ready to serve, combine the chilled mango-lime juice and mint simple syrup in a 1.5 quart or larger pitcher. Stir to combine, then add about 4 cups sparkling water. Add more or less to get the dilution you prefer. Pour into glasses filled with lots of ice. Garnish with lime wedges and mint.