m is for mango
Is anyone else loving this year's mountain of mango bounty? The peak of their season, typically in May, is the perfect time of year to get your fill on mangoes. While there are hundreds of varieties, here in Minnesota we typically only are exposed to maybe three or four.
When selecting mangoes, you'll want to pick by smell and feel. The fruit should smell pleasant and fragrant, with a bit of give to the skin. Ideal firmness will resemble that of a peach.
The possibilities for Mangoes are endless: Whether served over fish, or alongside other seafood, cheese, chicken, ice cream, or soup -OR- added to salsas, chutneys, or smoothies, you won't quickly run out of ways to use your mangoes.
They also offer an incredible snack just eaten plain.
I've come up with a simple mango topping/dip recipe to try below. I've been eating it over salad greens, crackers, porridge, just about anything I can find...
fresh mango mélange
1 mango, diced
2 tablespoons red onion, minced
1/4 cup cilantro, chopped
1 tablespoon smoked, ground almonds*
3 tablespoons cotija, crumbled
1/2 cup cucumber, seeds removed, small dice
*omit or replace with plain almonds or another type of nut
Combine all ingredients in a bowl and salt/pepper to taste. You also have the option of drizzling in olive oil.
If you look back to the first picture, I chose to use this recipe over a salad of mixed greens with thinly sliced cauliflower. But more importantly, what will you use this recipe over? I'd love to hear from you. Share a comment below, or maybe you're favorite mango recipe that makes May such a special month for you as well.
And for a few other ideas this spring/summer, don't forget to check out the other recipes in my recipe vault.