Mango season is upon us, which means these sweet, succulent fruits will be falling from trees, rolling under cars and rotting on sidewalks throughout Miami. Every year, an abundance of this fleshy tropical fruit strikes our city, and locals with mango trees are overwhelmed.
In an attempt to save Mother Nature's delicious creations, we offer ten ways to get the most out of these delightful fruits - by eating and otherwise. For advice on how to cut one, see the video at the end of this post.
10. Grow a mango tree. Let the seed dry out, then crack it open and pull out the white, lima-bean looking "pip". Plant it, nurture it and voila! Homegrown goodness.
9. Grill 'em. This time of year, our grills are fired up and at the ready. So what better way to utilize our outdoor cooking contraptions than by charring up a few mangoes? There are lots of ways to grill these puppies, including with blue cheese and honey, by pairing them with your favorite meat, or with a balsamic glaze. Use your imagination.
8. Dry 'em. A food dehydrator is the best and easiest way, but it can also be done via oven. They're a healthy, easy way to make your mango stash last.
7. Get your skin glowing. Yeah, it sounds weird, but if you mush up some mango meat with a few tablespoons of honey and rub it on your face, your skin will emerge all soft and pretty. Why? Mangos are chock full of Alpha Hydroxy Acids (AHAs) and vitamins, great for your epidermis. And honey is a great hydrator.
6. Make mango ketchup. This pretty simple recipe will yield plenty of this unique concoction for your cooking needs. It's a popular condiment in the Philippines, and offers a tangy, slightly sweet taste.
5. Muddle 'em in a mojito. Every good Miamian should know how to make a proper mojito. Add some chunks of mango when you're muddling the lime, sugar and mint, and voila: mango mojito perfection.
4. Twist up your average guac. Mangoes and avocados are match made in heaven, and the two together in a guacamole are a mean dish of deliciousness. Just add some cut up mangoes to your favorite guacamole recipe (I make mine with tons of cilantro, lots of lime, garlic, cumin, salt and a few jalapenos - to taste), and nosh away. Another option: avocado mango tartare. Drool.
3. Make 'em spicy. Top some sliced mango with cayenne pepper and a little lime juice, and you've got yourself a vibrant little snack.
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2. Mango-infused liquor, anyone? Vodka's your best bet. Buy some mason jars, and add chunks of fresh mango to your favorite smooth liquor. Let sit in a dark spot for 3 days or so, then strain the excess fruit away and crank out those cocktails.
1. Keep it simple. Eat 'em bareback, with salt. Trust us -- it's delicious. And if you're not sure how to properly cut one, here's a handy tutorial: