Inspired by the flavors of the world, these recipes feature our beloved mango: tropical, juicy and (naturally) full of nutrients. And while we wouldn’t blame you for simply consuming this drupe fruit sliced, diced and on its own, it’s never a bad idea to shake things up and remind our taste buds what a pleasure eating fruit can be. These three recipes will do just the trick:
India: Mango Lassi
This rich and creamy drink is a classic in the Southeast Asian country—and a favorite at restaurants serving up Indian cuisine worldwide. Slightly thinner than your typical smoothie, mango lassis are a refreshing companion to a spicy meal (though we enjoy it just fine on its own, topped with a handful of chopped nuts).
To prepare: Simply blend together: 1 cup diced mango, 1 cup plain yogurt, ½ cup water, a handful of ice and a dash each of cinnamon and ground cardamom seeds. Serves two.
Mexico: Mango Chili Sticks
Street vendors in Mexico can commonly be seen offering orange ‘roses’ which are actually mango slices carved in a flower fashion then sprinkled with an aromatic and slightly spicy powder mix. While the typical presentation is truly an artform, we’ll leave the craft carving skills to the experiences. Stick to basic mango slices and let the flavors steal the show.
To prepare: Slice a mango into long wedges then skewer onto a wooden or satay stick. (Cubed pieces of the fruit also work.) Then sprinkle with lemon juice, red chili powder and salt to taste. Looking for an extra kick? Add a touch of cayenne.
Peru: Vegan Ceviche
The national dish of this South American country (which just so happens to be where our farms got their start) is a seafood based and a summertime favorite. By replacing fish with mango, this version of ceviche becomes suitable for all diets and can be prepared in less than 20 minutes. Pro tip: allow this mixture to rest and marinate in the fridge for at least 10 minutes before serving.
To prepare: Thinly slice a small red onion, then place in a bowl of cold water (to diminish flavor intensity) while preparing the rest of the ingredients. Dice two mangoes then add to a bowl and drizzle with the juice of two limes and salt to taste. Drain the red onion and add to the mango mixture along with a ¼ cup of chopped cilantro leaves. For a kick of heat, add a chopped (and seeded) habanero pepper or limo chile. Serves up to four.
Jamaica: Tropical slaw
What to serve with that jerk chicken? Crunchy and sweet, this slaw can hold its own when paired with any protein, be it animal or plant-based. For a colorful addition to your next potluck or get together with friends and family, simply double this recipe.
To prepare: Roughly chop two mangoes and set aside in a large serving bowl. Next, julienne (thinly slice) the following veggies: half each of red and green cabbages, one green bell pepper, one red onion and two large carrots. Add to the bowl with mango then drizzle produce with apple cider vinegar and fresh lime juice (up to a ¼ cup each). Toss together and season with salt. Serves six.