It’s August in South Florida, and the mangoes are falling off the trees. Sweet and ripe, the mango is a tropical treasure, full of nutrition and history. Did you know the mango was first imported into the American colonies in the 17th century? And that it belongs to the same family as pistachios, poison ivy, and cashews?
Here in Florida, we grow and export five different varieties of mangoes, all packed with beta carotene, potassium, Vitamin C, and polyphenolic antioxidant compounds known to offer protection against breast and colon cancers. Unlike peaches or plums, though, it can be challenging to “eat around the pit” of a mango. This video demonstrates some good techniques.
Seasonal Favorite: Fresh Mango Salsa
If you’ve never made your own mango salsa, try this basic recipe from allrecipes.com:
1 mango, peeled, seeded and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 Tablespoons chopped cilanto
1 fresh jalapeño chile pepper, finely chopped
2 Tablespoons lime juice
1 Tablespoon lemon juice
Mix all ingredients in a medium bowl. Cover and allow salsa to sit at least 30 minutes before serving. Tastes great on grilled chicken or fish!
Other Mango-licious Dishes
May we suggest “Curry Mango Shrimp”? Or how about a “Mango Mommie Smoothie” to super-charge your day? You’ll find both recipes in the Delray GreenMarket cookbook, Tastes of the Season. To order a copy (only $12), call Lori Nolan at the Delray Beach CRA at (561) 276-7511.