Mangos Mangos, Everywhere

Posted on June 8, 2013

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Mangos Humberto Rivas

Ah, mango season. There’s nothing quite like it.

We’re lucky enough to have several mango trees in our yard, as well as in-laws who grant us truckloads of mangos (literally). All this mangoey goodness is a thrilling rush. The dilemma is, the mangos come all at once, and then the season is over pretty quickly! If you, too live in a tropical climate and have mangos coming out your ears, below are some favorite recipes.

If you’re in a cooler climate, never fear – this time of year is when you’ll probably be getting the juiciest mangos in the supermarket, too. I wouldn’t waste a gazillion-dollar mango on muffins, though … you guys just chill it in the fridge,  slice it, and enjoy it straight up!

Paletas de Mango:

Mango popsiclesMango popsicles are super easy. Since mangos are so naturally sweet, you don’t even need to add sugar.

1. First, make refresco de mango:

  • Peel and slice about 3 cups of very ripe mango (mango maduro*).
  • Add to a blender with 1 cup of water, and blend til smooth!

With these proportions, you should have a pretty thick liquid, somewhere actually between the consistency of a normal refresco (juice) and a smoothie.

2. Taste your fresco. If you had a good, ripe mango, you should need no sweetener. But IF your refresco tastes bland, add some honey or simple syrup (equal parts brown sugar to water, heated in a saucepan til sugar dissolves) to the blend until it’s to your liking. If the refresco tastes good, the paletas will taste good.

3. Pour into a popsicle mold — leaving 1/4 inch at the top for expansion — and freeze for 5 hours. In the absence of a mold, pour refresco into 2-oz shot glasses or dixie cups, let freeze for an hour, then invert half a chopstick into the mix and freeze for 4 more hours.

4. Enjoy! If you have any leftover refresco, just drink it: yum.

Mango Muffins:

I found a delightful recipe here. A few notes:

  • For the mango puree, you’ll want a very ripe mango (mango maduro*).
  • For the diced mango, a slightly less ripe mango gives more texture (mango sazón*).
  • Personally, I used the author’s options for egg, milk (a little less than 1/4 cup), and unsweetened shredded coconut, and the muffins turned out delish. They also freeze well.

Mango Pancakes:

Two of my favorite things: pancakes and mangos. This recipe worked well for me. A few notes:

  • In the future, I’d make not only the mango puree, but also add some small-diced mango to the mix.
  • If your mangos aren’t super ripe, add a wee bit of sweetener (say, 2 Tbs honey or brown sugar).
  • Definitely serve with fresh mango sliced or diced on top of your pancake stack, so that magical mango flavor doesn’t get “lost.”

Mmmmango! Enjoy!

* A note on mango sazón vs. mango maduro. Sazón means ripe, but in the “just ripe” sense; these mangos still have a bit of firmness. Mangos maduros are very ripe, the juicy squishy kind that fall apart in your hand as you slice them. Mangos maduros are super sweet – if you use these in a recipe, you don’t need additional sugar. With mangos sazones it’s a toss up.

A mango about the size of my head.

A mango about the size of my head. That tree behind me also yields avocados about the size of my head.

Images: 1. “Mangos Sazón” by Salvadoran Artist Humberto Rivas. / 2.

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Posted in: Recipe Roundup