Summer is coming! The warmer weather and longer days have me thinking about yummy summer treats of my childhood like melty chocolate ice cream and bright orange ice lolipops!
Photo: Terra Firma Design
I no longer enjoy the feeling of orange syrup dripping down my chin (it might have to do with my fear of said syrup dripping onto my white blouses), but summertime always carries with it a sense of freedom. I love a garden party or a summer barbecue that lingers into the night, and this year I’m going to be serving up everything mango.
There is just something about this tropical fruit that tastes really sophisticated, and yet the flavor of it makes me wish I were laying out on a sandy beach in Mexico slathered in factor fifty! Mango is the perfect summer flavor because its so versatile. Mangoes hail from tropical South Asia and they adapt well into warm weather dishes. Keep reading for the tasty recipes I’ll be making with mango all summer long:
Past summers had us clambering for frosé, and while this frozen wine was a fun novelty, I’ll be fixing up a Mexican classic instead: margaritas! This cocktail is a breeze to whip up in a blender. All you need is to whizz together 2 ounces of Tequila, two tablespoons of mango syrup, the juice of one lime, and ice cubes. Pour into a salt-rimmed glass and garnish with a wedge of lime.
This mango salsa is the perfect accompaniment to seafood and would be delicious at a summer barbecue. It’s similar to mango chutney, but wonderfully fresh and bright thanks to the fresh coriander. Slice up a couple of mangoes and mix with fresh coriander, a squeeze of lime juice, salt, and fresh jalapeno to taste (make sure to be careful while seeding, you don’t want chili in your eye). Serve with ribs (they’d be gorgeous with our beef ribs in chipotle sauce), in shrimp tacos, or as a dip for tortilla-style corn chips.
Iced Mango Sun Tea
Take a leaf from our American cousin’s book and serve up some iced mango sun tea. To those unfamiliar with the concept of sun tea, it’s a tea brewed with cold water left sitting out in the sun for several hours. To make sun tea, put several bags of black tea (more if you like it strong, less if you prefer weaker tea) in a large glass jar and place in a sunny spot. When the tea has brewed, serve over ice with a tablespoon of mango syrup as a sweetener. To make it ultra-refreshing for those hot days in July, substitute mint or green tea. It’s lovely and you won’t even have to boil the kettle!
A little tip: the first time I cut a mango I did it all wrong and ended up with my knife stuck in in the middle—they have a big seed like an avocado or a nectarine—but don’t let this tropical fruit intimidate you. It’s easy to tell if a mango is ripe. The flesh will give slightly when gently squeezed and the fruit might give off a sweet smell near the stem. If your mango is ripe and you’re not ready to eat it, simply put it in the fridge!
To cut, place the mango so that the long side is against your cutting board and the stem is on top. Cut down the fruit on either side of this stem about a centimeter apart (the seed runs from the stem to the nose of the fruit). Then cut a grid (without piercing the skin) in the flat side of each of the two halves. Use a spoon to scoop out the flesh and you’ve done it!
From cocktails to tacos, salads, desserts and more, the possibilities really are endless when it comes to this sunny fruit. It’s no wonder they’re one of the world’s most popular fruits!
The only problem is deciding on what recipe you want to try first. Whatever you decide, it will be a delight for your tastebuds.