Mango Madness

Right now, mango season is in full swing and I am taking full advantage of that fact. While this fruit is available year round, specific varieties have specific growing seasons, and right now the smaller Philippine and Ataulfo mangoes are widely available, which are my favorites. These types are less pulpy and a bit sweeter than the larger varieties, with smaller pits. I buy them when they are slightly soft to the touch, and are usually quite yellow in color.

According to the National Mango Board, the mango is the world's most popular fruit. Grown in tropical areas around the globe, this delicious orb of goodness originated in Southeast Asia and India, then migrated over the centuries to the Middle East, Africa and Central/South America. Mango cultivation is new to the United States, having arrived just over 100 years ago. Farms can be found in Florida, California, Hawaii and Puerto Rico.

In addition to being creamy and delicious, mangoes contain over 20 different vitamins and minerals, and are a good source of Vitamin C, Vitamin A, and dietary fiber. One cup of sliced mango is only 110 calories, has no fat, and supplies 1 gram of protein and 3 grams of fiber. You'll be eating 80% of your daily requirement of Vitamin C and 25% of your daily requirement of Vitamin A with every cup.

For breakfast, try dicing up mango into your morning oatmeal or cold cereal. If you are making bran muffins or scones, diced mango (with a bit of diced crystallized ginger) is a great change of pace to raisins or currants. For lunch, make a refreshing fruit salad. Mango pairs well with other tropical fruits such as papaya and pineapple, as well as pears, apples and grapes. Squeeze a bit of lime or chop up some mint into the salad to add a little flavor kick. Mango puree (which you can make yourself in a blender) or mango nectar (available in cans) combined 50/50 with sparkling water makes a refreshing afternoon drink. (And for those special occasions, makes a great mimosa with champagne.) And if you are throwing some fish on the barbecue, how about preparing a simple mango salsa to spice it up? The recipe below is quick to make and pairs well with swordfish, sea bass, mahi mahi and halibut. It can also be served on top of scallops or as a dip with corn chips.

2 mangos, diced
1 avocado, diced
1 pepper, diced*
½ red or purple onion, diced
2 garlic cloves, minced
½ cup cilantro, chopped
Juice of 3 limes
½ teaspoon fine sea salt

Mix all ingredients in a bowl and marinate for at least 15 minutes in the refrigerator. The longer this sits, the more time it has to let the flavors meld. Serve on top of grilled or broiled fish.

*For mild salsa use half of a bell pepper, for medium heat use an Anaheim chile, and for a tongue-burning version get out the jalapenos or serranos.

NOTE: Mangoes can be a bit difficult to pit, peel and slice. To help you out, you can see either step-by-step photo directions or a video on how to cut a mango at the National Mango Board website.