Mango Season!

It’s Mango Season!

 

We’re coming into mango season.  While they are available year round, the smaller Champagne mangos are in season only March through May.  The larger varieties of mangos mature at different times.  But Hawaii and Florida mangos are both in season June and July.  Enjoy them while they are plentiful and inexpensive.

I love the smaller yellow Ataulfo/Champagne mangos with their sweet, creamy texture, not at all fibrous.  The deeper yellow, the riper and sweeter they are.  I bought 4/$1 at Sprouts and chose them at different stages of ripeness so they aren’t all ready at once.

Mangos are high in antioxidants, provide 76% of the daily value of vitamin C in one cup of the fruit.  They also supply 35% of the daily value of vitamin A, plus minerals like magnesium and potassium.  So they help with immune function, and can lower cholesterol, blood sugar, and blood pressure levels.  Add them to smoothies and salads this spring!

I pair mango with blueberries or blackberries, contrasting color as well as sweet and tart flavors.  Try them in a salad of grilled wild salmon, romaine and arugula, sliced red bell pepper and red onion, and a mustardy vinaigrette.  Wild salmon is especially inexpensive right now because suppliers are eager to use up the frozen fillets from last year before the fresh shipments begin to arrive again in May.  Take advantage of abundant mangos and wild salmon!


Broil fully ripe mango slices until lightly caramelized and serve with lime wedges.  I dotted the slices with 1 tsp pastured butter, sprinkled them with maybe 1/2 tsp coconut sugar and a dash of ground cinnamon, and broiled them for maybe 3-4 minutes on high.  Yum!

Another quick dish to serve this spring is Mango-Coconut Chicken.

4 chicken breasts or 8 thighs

sea salt, garlic powder, smoked paprika

1 red bell pepper, diced

2 champagne mangos, sliced

juice of 1 large lime

1/2 cup coconut milk

fresh mint, cilantro, and/or basil

Lightly season the chicken with salt, garlic powder, and smoked paprika.

Sear the chicken in avocado oil, browning on both sides, about 2-3 minutes per side over medium high heat. Add the bell pepper and mangos and reduce thee heat to medium low.  Squeeze the lime juice over all and stir in the coconut milk.  Cover with a lid and simmer until the chicken is done, about 10-15 minutes.

Serve garnished with chopped fresh herbs.

Bon appetit!